Bev's Happy Owls

Sticky Toffee Brownies


Sticky Toffee Brownies

Makes 15, 7 Smart Points each

125g dried, pitted dates
125g low fat spread
100g sugar-sweetener
2 eggs
50g dark chocolate
100g self-raising flour
pinch of salt.
20g pecans
35g caster sugar
30ml light double cream


Preheat the oven to 160oC/fan140oC/Gas 3 and line a 30cm x 20cm brownie tin with baking parchment. Roughly chop 125g dried, pitted dates and place them in a small saucepan with 100ml water.

Heat gently for about 10 minutes or until all the water has evaporated.

In a bowl, cream together 125g low fat spread and 100g sugar-sweetener, blend until pale and fluffy.

Add 2 eggs, mixing until combined, then stir in 50g melted dark chocolate and the dates.

Fold in 100g self-raising flour and pinch of salt. Pour into the tin and bake for 15 minutes.

While baking, roughly chop 20g pecans and mix together with 1 tsp caster sugar. Sprinkle over the part-baked brownie, then return to the oven for a further 5 minutes.

While the sponge is cooling, make the caramel sauce. In a small saucepan, heat 30g caster sugar until it has turned a pale amber colour, then add 5ml light double cream and stir. Be careful, as the heat from the sugar may cause it to spit. Gradually add 25ml double cream.

Once the sauce has cooled, drizzle it over the sponge using a spoon and slice into 15 brownies to serve.