Ingredients

• 1 package Fudgy Brownie Mix
• 2 Eggs
• ½ cup Unsalted Butter, melted, or Vegetable Oil
• 1 Tbsp Water

• ½ cup + 2 Tbsp Whole Milk (154 g)
• 7 large Medjool Dates, pitted (150 g)
• ½ tsp Baking Soda
• 6 Tbsp Unsalted Butter, softened (75 g)
• ⅓ cup packed Dark Brown Sugar (75 g)
• 1 tsp Vanilla Extract
• 1 Egg
• 1 Egg Yolk
• ⅔ cup Organic Unbleached White All-Purpose Flour (90 g)
• ¾ tsp Baking Powder
• ½ tsp Salt
• ½ tsp ground Cinnamon
• ½ tsp ground Cardamom
• ¼ tsp ground Ginger

• Caramel Sauce
• Whipped Cream

Instructions

1. Preheat oven to 325°F. In a medium bowl, whisk together eggs, melted butter or oil and water. Add brownie mix and stir with a spoon until combined.

2. Spray 15 standard muffin cups with baking spray containing flour. Evenly divide brownie batter among the prepared muffin cups.

3. Bake for 15–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in the pan.

1. Preheat oven to 350°F. Roughly chop dates and place them in a heatproof bowl with baking soda. Bring milk to a boil and pour over the dates. Cover and let stand for 10 minutes. Transfer mixture to a blender or food processor and blend until smooth.

2. Using a stand mixer or handheld mixer, cream softened butter and brown sugar until light and fluffy. In a small bowl, lightly beat egg and egg yolk together. With the mixer running, slowly add the egg mixture to the butter mixture, scraping down the sides of the bowl as needed.

3. Add date purée and mix until combined. Add flour, baking powder, salt, cinnamon, cardamom and ginger and mix just until combined.

4. Evenly divide sticky toffee batter over the cooled brownies. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

5. Let cool in the pan for 10–15 minutes. Run an offset spatula or butter knife around the edges of each brownie cup to release.

6. Serve warm with caramel sauce and whipped cream.

1. Sticky toffee brownie cups can be made up to 2 days in advance and stored in a covered container at room temperature. Warm slightly before serving.

2. Use your favorite caramel sauce or make your own.