When sticky toffee pudding meets fudgy chocolate brownies, you get something dangerously addictive – Sticky Toffee Pudding Brookies. These are rich, gooey, and full of that buttery toffee flavour we all love, swirled with pools of molten chocolate. Imagine a warm sticky toffee pudding with a chewy brownie edge… that’s exactly what’s happening here. The best part? You don’t have to pick a side – sticky toffee pudding or brownie, you get both.
Why you will love this Sticky toffee pudding brookies recipe
- Two desserts in one – no need to choose between chocolate or toffee.
- Gooey texture with crispy brownie edges and soft pudding pockets.
- Easy to make – no mixer, no fancy ingredients, just two bowls and a spoon.
- Perfect for cosy weekends or when you want to impress someone without trying too hard.
- Its the ultimate Fall or Autumn dessert
- And yes… I said drizzle of caramel sauce, but I actually poured on loads. Zero regrets.
What a combo…I didnt think sticky toffee pudding could get any better…well it did! 10/10
David, Sussex
FAQS: How to make the best Sticky toffee pudding brookies
Can I use dark brown sugar instead of light brown?
Yes! It’ll give a deeper, more treacly flavour. If you love rich toffee notes, go for it.
Do I have to add black treacle?
No, but it adds that classic sticky toffee depth. You can swap it for golden syrup or leave it out completely.
How do I know when they’re done baking?
Look for set edges and a soft, slightly wobbly centre. They’ll continue to firm up as they cool.
Can I make them ahead?
Yes! Store airtight at room temp for up to 3 days.
How do I reheat them?
Pop them in the microwave for 15–20 seconds to bring back the gooey centre, then drown them in warm caramel or toffee sauce.
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