The Collection
Six Easy Dessert Recipes
Each one lists the exact ingredients, the method step by step, and the tip that makes the difference.
Chocolate
Fudgy One-Bowl Brownies
Dense, glossy-topped brownies mixed in a single bowl with melted butter and cocoa — no mixer and no chocolate chopping required.
35 minutesMakes 16 squares
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (85g) chocolate chips
Instructions
- 1
Heat the oven to 350°F / 175°C and line an 8-inch square pan with parchment.
- 2
Whisk the melted butter and sugar together, then beat in the eggs and vanilla until glossy, about 1 minute.
- 3
Sift in the cocoa, flour and salt and fold just until no dry streaks remain, then stir through the chocolate chips.
- 4
Spread into the pan and bake 22–25 minutes, until the edges are set and a skewer in the centre comes out with moist crumbs.
- 5
Cool completely in the pan before slicing — warm brownies tear.
Tip: Pull them a couple of minutes early; residual heat finishes the centre and keeps them fudgy.
Cookies
Chewy Brown Sugar Chocolate Chip Cookies
Crisp edges, soft middles and deep caramel flavour from an extra measure of brown sugar.
30 minutesMakes 20 cookies
Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170g) chocolate chips
Instructions
- 1
Heat the oven to 375°F / 190°C and line two baking sheets with parchment.
- 2
Beat the butter with both sugars for 2 minutes until light, then mix in the egg and vanilla.
- 3
Stir in the flour, baking soda and salt until just combined, then fold in the chocolate chips.
- 4
Scoop tablespoon-sized mounds 2 inches apart and bake 9–11 minutes, until the edges are golden and the centres still look soft.
- 5
Rest on the sheet for 5 minutes before moving to a rack.
Tip: Chill the dough 30 minutes for thicker cookies that spread less.
Fruit
Skillet Berry Crumble
Bubbling mixed berries under a buttery oat topping, baked and served straight from the skillet.
40 minutesServes 6
Ingredients
- 5 cups (700g) mixed berries, fresh or frozen
- 1/3 cup (65g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 3/4 cup (75g) rolled oats
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (100g) packed brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons (85g) cold unsalted butter, cubed
Instructions
- 1
Heat the oven to 375°F / 190°C.
- 2
Toss the berries with granulated sugar, cornstarch and lemon juice, then spread in a 10-inch oven-safe skillet.
- 3
Rub the oats, flour, brown sugar, cinnamon and cold butter together with your fingertips until clumpy.
- 4
Scatter the topping over the fruit and bake 30–35 minutes, until the topping is golden and the juices bubble at the edges.
- 5
Rest 10 minutes so the filling thickens before serving.
Tip: Frozen berries work straight from the freezer — add 5 minutes to the bake.
No-Bake
No-Bake Cheesecake Cups
Whipped cream cheese over buttery crumbs in individual glasses — nothing to bake and nothing to unmould.
20 minutes plus chillingServes 4
Ingredients
- 1 cup (100g) graham cracker or digestive crumbs
- 3 tablespoons unsalted butter, melted
- 8 oz (225g) full-fat cream cheese, softened
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup (180ml) cold heavy cream
- 1 cup fresh berries, to serve
Instructions
- 1
Stir the crumbs with the melted butter and press into the base of four glasses.
- 2
Beat the cream cheese, powdered sugar and vanilla until completely smooth.
- 3
In a separate bowl whip the cold cream to stiff peaks, then fold it into the cream cheese in two additions.
- 4
Spoon or pipe over the crumbs and chill at least 3 hours, or overnight.
- 5
Top with fresh berries just before serving.
Tip: Room-temperature cream cheese is essential — cold cheese gives a lumpy filling.
Single Serve
5-Minute Chocolate Mug Cake
A warm, tender chocolate cake for one, mixed and microwaved in the same mug.
5 minutesServes 1
Ingredients
- 4 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- Pinch of salt
- 3 tablespoons milk
- 2 tablespoons neutral oil
- 1/4 teaspoon vanilla extract
- 1 tablespoon chocolate chips
Instructions
- 1
Whisk the flour, sugar, cocoa, baking powder and salt directly in a large microwave-safe mug.
- 2
Stir in the milk, oil and vanilla until smooth with no dry pockets at the bottom.
- 3
Drop the chocolate chips on top.
- 4
Microwave on high for 70–90 seconds, until the top springs back but still looks slightly damp.
- 5
Let it stand 1 minute — the mug is very hot — then eat with a spoon.
Tip: Stop at the first sign of setting; 15 extra seconds turns it rubbery.
Quick
Salted Caramel Banana Bites
Caramelised banana coins in a brown butter caramel, spooned over ice cream or yoghurt.
15 minutesServes 4
Ingredients
- 3 firm bananas, sliced into 1/2-inch coins
- 2 tablespoons unsalted butter
- 1/3 cup (65g) packed brown sugar
- 2 tablespoons heavy cream
- 1/4 teaspoon flaky sea salt
- 1/2 teaspoon vanilla extract
Instructions
- 1
Melt the butter in a skillet over medium heat until it smells nutty, about 2 minutes.
- 2
Stir in the brown sugar and cook 1 minute until it bubbles and loosens.
- 3
Add the banana coins in a single layer and cook 1–2 minutes per side until caramelised.
- 4
Pour in the cream and vanilla, swirl the pan for 30 seconds, then finish with the flaky salt.
- 5
Serve immediately over ice cream, yoghurt or pancakes.
Tip: Use bananas that are still firm; very ripe ones collapse into the sauce.
Make It a Full Menu
Pair Dessert With Dinner
Start with a 30-minute main, finish with one of these — the whole meal stays weeknight-friendly.