Prepare the Brownie Layer:

• Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.
• In a large bowl, whisk together melted butter, brown sugar, and granulated sugar.
• Add eggs and vanilla, whisking until smooth.
• Sift in flour, cocoa powder, salt, and baking powder. Fold gently until combined.
• Pour the batter into the prepared pan and spread evenly.

Prepare the Sticky Toffee Layer:

• In a small bowl, pour boiling water over the chopped dates and add baking soda. Let sit for 10 minutes, then mash into a paste.
• In a separate bowl, beat together butter, brown sugar, and molasses until creamy.
• Add the vanilla and egg, then mix in the date mixture.
• Sift in the flour, baking powder, and salt. Mix until just combined.
• Gently spread the sticky toffee batter over the brownie layer.

Bake the Pudding:

• Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
• Allow to cool slightly while making the toffee sauce.

Prepare the Toffee Sauce:

• In a saucepan over medium heat, melt butter and brown sugar together.
• Stir in heavy cream, vanilla, and salt, then simmer for 3-5 minutes until thickened.

Serve:

• Slice the pudding into squares and drizzle warm toffee sauce over each piece.
• Serve with vanilla ice cream or whipped cream.