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Recipe Detail Page
Low-Sugar Sticky Toffee Brownies with Brandy Custard Sauce
Holiday 2018
Refined sugar is completely replaced with cooked Medjool dates that not only provide their sweetness but a rich and fudgy texture to these incredibly moist brownies. These may be served warm with Brandy Custard Sauce poured overtop or can be cooled to room temperature and stored in a cookie tin to have on hand as you would a classic brownie.
Serves 12
BROWNIES
¾ cup (175 mL) unsalted butter, cubed, plus extra
1 cup (250 mL) all-purpose flour
¾ cup (175 mL) Dutch process cocoa powder
½ tsp (2 mL) salt
2 cups (500 mL) pitted and packed Medjool dates
1½ cups (375 mL) water
3 eggs
2 tsp (10 mL) vanilla extract
BRANDY CUSTARD SAUCE
3 tbsp (45 mL) good-quality honey
2 egg yolks
1½ tsp (7 mL) cornstarch
1 cup (250 mL) whole milk
1 tbsp (15 mL) brandy
1 tsp (5 mL) vanilla extract
1. Arrange rack at centre of oven. Preheat to 325°F (160°C).
2. Lightly butter a 9 x 9-inch (2.5-L) metal baking pan. Line bottom with parchment, overhanging edges on 2 opposing sides. Set aside.
3. In a medium bowl, sift flour with cocoa powder and salt. In a medium saucepan, combine dates with water. Bring to a boil, then reduce heat to medium and rapidly simmer, stirring occasionally, until dates are very soft and most of the liquid has evaporated, about 5 minutes. Reduce heat to medium-low. Using a spatula, carefully stir and mash dates until a consistent paste forms, 2 to 3 more minutes. Remove from heat and stir in butter until completely melted. Transfer to a large bowl.
4. Whisk eggs into date mixture, 1 at a time, until fully incorporated after each addition. Whisk in 2 tsp (10 mL) vanilla. Fold in flour mixture just until no streaks remain. Scrape into prepared pan; smooth top.
5. Bake in centre of oven until the centre of the brownie is springy to the touch, 25 to 30 minutes. Transfer to a wire rack to let cool, 10 minutes.
6. Meanwhile, in a medium bowl, combine honey with egg yolks and cornstarch. In a medium saucepan, bring milk with brandy and 1 tsp (5 mL) vanilla just to a simmer over medium-high heat. Slowly pour half of milk mixture into yolk mixture, whisking constantly, until combined. Whisk mixture back into saucepan and set over medium-low heat. Continue cooking, whisking constantly, until thickened, about 1 minute.
7. Lift brownies out of pan and cut into 12 squares. Serve warm with brandy custard sauce or let cool completely and store in an airtight container.
Serves 12
