These brownies are gooey, sticky, spicey and chocolatey. What else could you ask for from a chocolate sweet treat? Sticky toffee pudding is a classic dessert, and this brownie spin-off also goes down a treat when served with whipped ice cream. What makes these brownies extra special is not only the toffee taste but the added mixed spice, which adds that extra kick and also the chopped taste to add to the gooey taste. We guarantee this will be a thumbs up dessert from all the family.
- 175g dark chocolate
- 130g butter or margarine
- 130g dark brown sugar
- 130g plain flour
- ½tsp baking powder
- ½tsp ground mixed spice
- 2 large eggs
- 75g chopped dates
Preheat oven to 170°C/325°F/Fan 150°C/Gas Mark 3.
Grease a 20cm square tin.
Break the chocolate and place it in a bowl with the butter
Place the bowl over a saucepan of simmering water, ensuring the button of the bowl doesn’t touch the water.
Allow the chocolate and butter to melt, stirring continuously.
Remove from the heat and stir in the sugar.
Sift the flour, baking powder and mixed spice together and stir through the mix.
Add the eggs and mix through.
Gently stir through the dates and pour the mix into the tin.
Bake for 35 to 45 minutes or until the top is flaky and crunchy, but is still soft when pressed gently.
Remove from the oven and allow to cool before removing from the tin.
Top tip for making Sticky toffee brownies
These are great served warm as a dessert with ice-cream and toffee sauce.