I’m pretty fussy about my brownie and carrot cake recipes. That means I’ve tried multiple versions of their recipes ― and most of the time, the biggest celeb chef names don’t win out.That’s partly because I’m unapologetically fussy. I reckon if I’m going to spend time and money (often more money than just buying a cake) on making food at home, it has to be exactly what I want. For brownies, that means dense, chocolatey squidginess barely concealed by a thin, crisp top; I like my carrot cake moist and large-crumbed, with plenty of cream cheese icing. And though rocky road seems simple, I’ve been amazed by how many dusty, mealy, flavourless options there are out there (don’t get me started on those with stale, rubbery biscuits). So, I thought I’d compare recipes from Mary Berry,