Oooh hello! Sticky Toffee Pudding + Brownies = Sticky Toffee Brownies, I.e the most insanely delicious autumnal treat ever!
This is a marriage made in heaven the classic and sweet sticky toffee pudding merged into a soft and gooey brownie and topped with a delicious homemade toffee sauce.
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Sticky Toffee Brownies
So when you think of sticky toffee pudding, you think of the classic dessert, that is on literally every restaurant menu ever. You very rarely, if ever, think of it merged with a gooey and soft chocolate brownie.
You need to trust me on this one, why isn’t this more popular, I don’t know because it is insanely delicious.
To make this recipe, I started off with a classic brownie mix. I started by beating together the butter and sugar. For this recipe though instead of using light brown sugar, I used dark brown sugar.
The dark brown sugar gives the brownies a super rich texture, similar to toffee flavoured. So it is perfect in Sticky Toffee Brownies.
The only part of this recipe that uses a mixer is to whisk together the butter and sugar. You need it to be doubled in size. All the other ingredients get folded through the mixture.
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I melted together the butter and chocolate in a large heatproof bowl. I did this in the microwave, but you could do it in a saucepan over a medium heat.
For this recipe, as with all brownie recipes, you MUST use dark chocolate at this point. Using milk chocolate won’t give you the classic brownie flavour, it is just not strong enough. Don’t worry though if you don’t like dark chocolate, it doesn’t make the brownies bitter or taste “dark.”
Fold the remaining ingredients into the egg mixture. It is so important to be careful as you are folding in the ingredients. The eggs in these act as the raising agent so if you knock all the air out of the eggs, your brownies won’t rise.
The dates and black treacle help give the brownies that classic sticky toffee flavour, so you need to include them. I also added in walnuts but these are completely optional.
It can be quite difficult to tell if the brownies are baked. You can’t use a cake tester on these as they will always come out with batter on the end. That is exactly what you want because you want the brownies to be gooey in the centre.
I usually go with the look of my brownies. They should look dry on top and have a very slight wobble to them.
Toffee Sauce
For the sauce topping, I went with a traditional toffee sauce. This is the same sauce I used on my Toffee Apple Muffins.
This toffee sauce only uses four ingredients, dark brown sugar, double cream, butter and black treacle.
The sugar, half of the double cream and butter are added to a saucepan on a medium heat. You need to stir it continuously until the sugar has completely dissolved and the butter has melted.
Then you can add in the black treacle. There is a slight problem with the black treacle – it is super sticky. If you normally have problems getting it off the spoon coat the spoon in a little oil first before scooping up the treacle. That way the treacle won’t stick and will easily slide off the spoon into the toffee mixture.
Once the toffee is ready, remove it from the heat and add in the remaining double cream. It will spit and bubble so make sure you are using a long-handled wooden spoon or spatula. I find the easiest way to add the double cream to the toffee is to start by mixing the toffee then add the double cream quickly and all at once.
You need to keep beating the mixture until it has stopped spitting and bubbling and is completely smooth. You might find when you first add the double cream the mixture clamps and sticks to your spoon, just keep beating and it should become soft and smooth.
Pour the mixture over the top of your brownies.
You can eat these brownies hot or leave them to cool. They are delicious when served with some custard or ice cream.
Alternatives
I used walnuts in this recipe but that is completely optional.
Equipment
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Sticky Toffee Brownies
Ingredients
For the Brownies
- 200 g Whole Medjool Dates
- 100 ml Water
- 225 g Unsalted Butter or Stork
- 225 g Dark Chocolate
- 4 Large Eggs
- 300 g Dark Brown Sugar
- 1 tsp Vanilla Extract
- 175 g Plain Flour
- 2 tbsp Black Treacle
- 100 g Walnuts (optional)
For the Toffee Sauce
- 200 g Light Muscovado Sugar
- 75 g Unsalted Butter
- 250 ml Double Cream
- 1 tbsp Black Treacle
Instructions
Before Baking
- Stone and chop the Medjool dates put them in a bowl and then pour over the water. Leave for around 30 minutes until cool and well-soaked.
To Make the Brownies
- Preheat the oven to 180C (160C Fan) and line a brownie tin with baking paper.
- Put the chocolate and butter into a large bowl and melt in the microwave on 20-second bursts stirring in between each burst until completely melted and smooth. Leave to one side.
- In a separate bowl whisk the eggs and sugar together until they have doubled in volume.
- Pour the chocolate mixture and vanilla into the egg mixture and fold them together. You need to be gentle during the stage because you don’t want to knock all the air out of your eggs.
- Add in the flour and fold again until they are all completely incorporated
- Finally, add in the treacle, date mixture and walnuts and fold through until the walnuts and dates are evenly distributed.
- Pour the mixture into your brownie tin and bake in the oven for 30-35 minutes. You will know they are ready because they will have a slight wobble
- Leave to cool in the tin for 15-20 minutes before moving to a wire rack to cool completely.
To Make The Toffee Sauce
- Add the sugar, butter and half of the double cream to a large saucepan.
- Heat on a low/medium heat stirring constantly until the butter has completely melted and the sugar has dissolved.
- Stir in the black treacle and turn the heat up slightly so that the mixture is now boiling. Let the mixture boil for 3-4 minutes until it is a rich toffee colour. Remember and stir occasionally to stop the toffee from burning.
- Take the pan off the heat and beat in the remaining double cream. The mixture will start to bubble and spit so be careful.
- Pour the toffee sauce over the top of the brownies. If there is any leftover pour this into a container or jar and pop it into the fridge to cool completely.
Notes
- These Sticky Toffee Brownies will last 5+ days in the fridge.
