Lowen Cakes

Ingredients You’ll Need

• Medjool dates – They bring natural sweetness and the soft, sticky texture that defines sticky toffee pudding.
• Brown sugar – For a deep, molasses-rich sweetness.
• Butter – Essential in both the brownie and the toffee sauce for flavor and richness.
• Cocoa powder – Just enough to give that signature brownie depth.
• Heavy cream – Key to making that silky-smooth toffee sauce.
• Vanilla & salt – Flavor boosters that bring it all together.

The Perfect Date Texture

For the ideal texture, soak chopped Medjool dates in boiling water with baking soda, then lightly mash or blend. This breaks them down just enough to meld seamlessly into the brownie batter, giving that gooey pudding-like quality without chunks.

FAQ

Can I use regular dates instead of Medjool?
Yes, but soak them a bit longer as they’re usually drier. Medjool dates have a softer, richer texture.

Can I skip the toffee sauce?
Sure—but it really elevates the dessert. If you’re short on time, a drizzle of caramel or butterscotch sauce will still be delicious.

Can I double this recipe?
Absolutely. Double everything and bake in a 9×13-inch pan. Add a few extra minutes to the bake time and check for doneness with a toothpick.

Is this too sweet?
Despite the dates and sauce, the balance of cocoa and salt helps keep it rich without being overly sugary. You can reduce the sugar slightly if preferred.

🧊 Storage Tips

• Fridge: Store brownies in an airtight container in the fridge for up to 5 days. Keep the sauce separate.
• Freezer: Freeze brownies (without sauce) for up to 2 months. Thaw overnight in the fridge and reheat before serving.
• Toffee sauce: Can be made ahead and refrigerated in a jar. Warm gently before serving.

Ingredients

For the Brownies

• 200g (1 packed cup) pitted Medjool dates, chopped
• 120ml (½ cup) boiling water
• 1 tsp baking soda
• 115g (½ cup) unsalted butter, melted
• 150g (¾ cup) brown sugar (light or dark)
• 2 large eggs
• 1 tsp vanilla extract
• 65g (½ cup) all-purpose flour
• 30g (¼ cup) unsweetened cocoa powder
• ½ tsp salt
• Optional: 1 tsp instant espresso powder for depth

For the Toffee Sauce

• 100g (½ cup) brown sugar
• 60g (¼ cup) unsalted butter
• 120ml (½ cup) heavy cream
• Pinch of salt
• ½ tsp vanilla extract

Directions

1. Prep the Dates:
   • Combine chopped dates and boiling water in a bowl. Stir in baking soda and let sit for 10 minutes to soften.
   • After soaking, mash lightly with a fork or blend until mostly smooth.
2. Make the Brownie Batter:
   • Preheat oven to 175°C / 350°F. Line an 8×8-inch pan with parchment.
   • In a large bowl, whisk together melted butter and brown sugar.
   • Add eggs and vanilla, mix until glossy.
   • Stir in the date mixture.
   • Sift in flour, cocoa powder, and salt (plus espresso powder if using). Fold until just combined—don’t overmix.
3. Bake:
   • Pour batter into the pan and smooth the top.
   • Bake for 25–30 minutes, until the center is just set and a toothpick comes out with moist crumbs (not wet batter).
4. Make the Toffee Sauce (while brownies bake):
   • In a small saucepan over medium heat, combine butter, brown sugar, and cream.
   • Bring to a simmer and cook for 3–4 minutes, stirring often, until smooth and slightly thickened.
   • Remove from heat, stir in vanilla and a pinch of salt.
5. Serve:
   • Let brownies cool slightly, then slice and pour warm toffee sauce over the top.
   • Serve warm with extra sauce and a scoop of vanilla ice cream or whipped cream.

Notes