Sticky Toffee Brownies

1. preheat the oven to gas mark 3/160c/fan 140c and line a 30cm x 20cm brownie tin with baking parchment.

2. roughly chop the dates and place them in a small saucepan with 100ml water. heat gently for around 10mins or until all the water has evaporated.

3. in a bowl, cream together the low fat spread and suger-sweetener blend until pale and fluffy. add the eggs, mixing until combined, then stir in the melted chocolate and dates.

4. fold in the flour and salt. pour into the tin and bake for 15mins. while baking, roughly chop the pecans and mix them together with the teaspoon of sugar. sprinkle over the part baked brownie then return to the oven and cook for a further 5mins.

5. while the brownie is cooling, make the caramel sauce. in a small saucepan, heat the remaining sugar on a medium heat and warm the cream slightly in the microwave or on the stove. cook the sugar until it has turned a pale amber colour, then add a little of the cream and stir. be careful, as the heat from the sugar may cause it to bubble and spit. gradually add all the cream. once the brownie has cooled, drizzle the sauce over the brownie using a spoon and slice 15 pieces to serve.