Sticky toffee pudding is a classic British dessert, and these dairy-free toffee brownies spin-off also goes down a treat too.
These dairy-free toffee brownies will win over the hearts of your friends and family as not only are they the take on the classic sticky toffee pudding, but they stay moist and fudgy FOR AGES.
They are also gluten-free, nut-free and dairy-free and IBS friendly (dependant on triggers).
Toffee Brownies are easy to make and only have 6 ingredients! In less than an hour, you can create a delicious treat to eat with an afternoon cuppa or quick mid-week dessert.
Dairy-free Toffee Brownies that are so moist and squidgy you’ll keep going back for more. When I first made these brownies, I was skeptical. I already have a failsafe gooey Chocolate Brownie recipe so why create another one?
What are Toffee Brownies?
The taste of these brownies is primarily a toffee flavour as opposed to chocolate which is a traditional brownie flavour. The toffee taste comes from the Muscovado sugar because it contains molasses. This gives the sugar its rich brown colour, moist texture, and toffee-like taste.
By swapping the granulated sugar for brown sugar, the sweetness turns into a toffee flavour. Unrefined dark muscovado sugar gives these brownies a sticky toffee flavour.
What you achieve is a light, fluffy, sticky, toffee, slightly crispy on top brownie. They require a little bit more care than my Gooey Chocolate Brownie recipe which relies on you adding everything to one pan, but these are worth the effort.
They will stay as soft and moist for around 5 days and they have the same texture as the freshly baked brownies.
The trick to these moist and light brownies is to whisk the eggs. In doing this they become lighter and contribute to a lighter brownie.
Toffee brownies are are great alternative to chocolate brownies and are sticky sweet rather than chocolaty.
These brownies taste much better once cooled, although can be eaten when still warm.
Ingredients & Method
This recipe is a simple one and has only 6 ingredients – cocoa powder, butter, eggs, muscovado sugar, plain flour, and baking powder, all of which should be staples in your cupboard/larder/pantry. If not, they are simple and cheap ingredients to get hold of in your local supermarket.
The recipe is formulated to be suitable for a lot of intolerances, and are listed in the but if you only have one (or none) then you won’t need to worry about substituting every ingredient to be ‘free-from’.
Dairy-free Toffee Brownies
- 350 g Dark Chocolate
- 250 g Dairy-free Butter
- 3 Eggs
- 250 g Muscavado Sugar
- 85 g Plain Flour Swap for Gluten-free
- 1 tsp Baking Powder
- Preheat the oven to 150C fan and line a baking tin with greaseproof paper.
- Melt the chocolate and butter together, stir well and cool for 5-10 minutes.
- Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined.
- Gently fold in the melted chocolate mixture, then sift in the flour and baking powder. Stir gently until smooth.
- Pour the mixture into the baking tin and bake in the oven for 30-35 minutes, or until firm to the touch.
- Cool on a wire rack for at least 1 hour, then cut into 16 equal slices. Or enjoy them whilst still slightly warm.