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    Sticky Toffee Brownies

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    Sticky Toffee Brownies

    Soft, sticky toffee – always a winner, whether you’re eight or 80.

    • Preparation time: 10 minutes, plus soaking
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 6


    • 250g pack Waitrose Soft Dates, chopped
    • 125g unsalted butter, softened
    • 200g dark brown sugar
    • 2 large eggs
    • 100g plain flour
    • 100g pecan nuts


    1. Preheat the oven to 180°C, gas mark 4. Line a shallow 30 x 20cm tray with baking paper. Place the dates in a bowl and cover with 125ml boiling water. Leave to soak for 15 minutes.
    2. Cream the butter and sugar with an electric beater until smooth. Add the eggs one at a time, beating well after each addition. Sift in the flour and fold in the dates and pecans.
    3. Spread the mixture into the tin and bake for 25 minutes until it springs to the touch. Remove from the oven and allow to cool in the tin. Take to the picnic in the tin, or cut into brownies and pack into a container. Serve with Waitrose Half-Fat Crème Fraîche.

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