Sticky Toffee Brownies
Oooh hello! Sticky Toffee Pudding + Brownies = Sticky Toffee Brownies, I.e the most insanely delicious autumnal treat ever!
Servings: 12 Servings
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.
