Name: Sticky Toffee Blondies Recipe
Prep time: 10 min
Cook time: 35 min
Total time: PT-489380H4M4S
Cuisine: American
Ingredients: Cooking spray; 1 cup (180 g) Medjool dates, pitted and finely chopped; 1 cup (215 g) packed dark brown sugar; 3/4 cup (1 1/2 sticks) unsalted butter; 1 large egg; 1 tsp pure vanilla extract; 1 1/2 cups (180 g) all-purpose flour; 1/2 tsp kosher salt; 1/4 cup heavy cream; 2 Tbsp dark brown sugar; 2 Tbsp unsalted butter; Flaky sea salt, for sprinkling

Jump to Recipe· 4.7 from 108 reviews

If you love desserts that are warm, gooey, and just a little bit decadent, then you are absolutely going to adore this Sticky Toffee Blondies Recipe. I remember the first time I tried these—they’re wonderfully rich with sticky dates and that luscious toffee sauce that just makes you go back for more. If you’re ready to make a treat that’s both impressive and surprisingly easy, let me walk you through why this recipe is a total winner.

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Why You’ll Love This Recipe

Super Simple Ingredients: You’ll find familiar pantry staples that come together magically.
Perfect Balance of Sweet & Sticky: The dates bring natural sweetness while the toffee sauce seals the deal.
Great Texture Play: Soft blondies combined with a silky sauce and a sprinkle of flaky sea salt is irresistible.
Impressively Adaptable: You can tweak it to be packed with nuts, or dairy-free if you want.

The image shows a tall stack of four square brown cake pieces with small dark spots inside, placed one on top of another. On top of the stack is a scoop of white ice cream or cream, covered with shiny caramel sauce dripping down the sides of the cakes. The background is simple and light, with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Sticky Toffee Blondies, Blondie dessert with dates and toffee, Easy sticky toffee blondie recipe, Gooey date blondies, Decadent caramel blondie bars

Ingredients You’ll Need

These ingredients blend beautifully for the sticky, tender crumb you want. Plus, using Medjool dates really amps up the caramel notes. When shopping, look for good-quality, soft dates and fresh unsalted butter—it makes a noticeable difference!

Flat lay of a small pile of glossy Medjool dates, a mound of dark brown sugar, a slab of unsalted butter, one large brown egg with a clean shell, a small white bowl of pure vanilla extract, a neat heap of all-purpose flour, a pinch of kosher salt crystals, a small white bowl of heavy cream, a small white bowl of dark brown sugar for sauce, a small white bowl with a chunk of unsalted butter, and a small white dish of flaky sea salt, all arranged symmetrically in balanced proportions on simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Sticky Toffee Blondies, Blondie dessert with dates and toffee, Easy sticky toffee blondie recipe, Gooey date blondies, Decadent caramel blondie bars

Cooking spray: Helps keep your blondies from sticking to the parchment and pan.
Medjool dates: These naturally sweet, soft dates add moisture and that signature sticky toffee flavor.
Dark brown sugar: Adds depth and caramel undertones to both the blondies and the sauce.
Unsalted butter: I recommend unsalted so you can control the salt level; plus, it enhances richness.
Large egg: Binds everything together and adds moisture without weighing it down.
Pure vanilla extract: Essential for that warm, comforting aroma that complements the sweetness.
All-purpose flour: Provides just the right structure—no need for anything fancy here.
Kosher salt: A pinch balances the sweetness so the blondies don’t feel overly sugary.
Heavy cream: Rich and smooth, perfect as the base for the toffee sauce.
Flaky sea salt: For sprinkling on top to cut through sweetness with that wonderful crunch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how customizable this Sticky Toffee Blondies Recipe is, so don’t hesitate to make it your own. Whether you want to add a bit of crunch or switch up the texture, there are so many ways to make it fit your taste buds.

Nutty Delight: Adding chopped walnuts or pecans gives a wonderful texture contrast—I always toss some in when I’m serving to nut lovers.
Dairy-Free Version: Swap butter with coconut oil and use coconut cream instead of heavy cream for a tasty vegan twist.
Spiced Up: A pinch of cinnamon or cardamom mixed into the batter adds a subtle warmth that pairs beautifully with the toffee sauce.
Chocolate Chip Upgrade: Mixing in some dark chocolate chips before baking is a sweet surprise—trust me, my family goes crazy for this one.

How to Make Sticky Toffee Blondies Recipe

Step 1: Prep and soften those dates

Start by preheating your oven to 350°F and lining an 8×8 baking pan with parchment, leaving an overhang on two sides—that helps lift the blondies out later without hassle. Don’t forget to grease the parchment with cooking spray! Then, pit your Medjool dates and chop them finely. I like to take my time here because evenly chopped dates distribute better, so every bite gets that delicious chewiness.

Step 2: Cook the date mixture until soft and luscious

In a small saucepan over medium heat, combine the chopped dates, dark brown sugar, and butter. Stir this often for about 5 to 8 minutes—watch as the dates soften and merge with the butter and sugar into a sticky, fragrant base. This step builds the heart of your blonde flavor, so be patient. Let it cool completely before moving on; I’ve learned this is key so your eggs don’t scramble when added.

Step 3: Mix, fold, and pour your batter

Once your date mixture has cooled, whisk in the egg and vanilla until everything is silky and combined. Then, gently fold in the flour and kosher salt—just enough to bring the batter together, so don’t overmix or your blondies might get tough. Pour this luscious batter into your prepared pan and spread it evenly; I find a small offset spatula helps get nice smooth edges here.

Step 4: Bake until perfectly firm

Bake your blondies for about 25 to 30 minutes, but the trick is to watch the center—you want it to feel just set but still a little soft (it will continue cooking as it cools). This ensures moist, tender blondies that aren’t dry. Let them cool completely in the pan; this also makes cutting easier later.

Step 5: Whip up that dreamy toffee sauce

While the blondies cool, make your toffee sauce by warming heavy cream, brown sugar, and butter in a small saucepan over medium heat. Stir frequently and cook until it thickens into a loose caramel goodness, about 5 minutes. I always keep a close eye to avoid burning—it happens fast! Let it cool slightly so when you drizzle over the blondies, it’s warm but not scorching.

Step 6: Assemble and serve

Use the parchment overhang to lift the blondies out of the pan and onto a cutting board. Then, drizzle your toffee sauce generously on top and finish with a sprinkle of flaky sea salt for that perfect sweet-salty contrast. When slicing, use a sharp knife wiped clean between cuts to get nice, clean squares that look as good as they taste.

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Pro Tips for Making Sticky Toffee Blondies Recipe

Take Your Time Cooling: Always let the date mixture cool before adding eggs to avoid curdling and ensure a smooth batter.
Parchment Paper Trick: Leaving an overhang on two sides makes lifting the baked blondies out effortless—trust me, it’s a game changer.
Salt Is Your Friend: Don’t skip the flaky sea salt on top; it balances the sweetness and adds a sophisticated touch.
Watch Your Bake Time: Check at 25 minutes and test with a gentle touch—the middle should be just set, not rock hard.

How to Serve Sticky Toffee Blondies Recipe

The image shows a group of 18 square-shaped dessert bars arranged close together on white parchment paper over a white marbled surface. Each bar has a golden brown base with a slightly rough texture, topped with smooth caramel sauce drizzled in diagonal lines. There are small white salt flakes scattered evenly over the caramel and bars, adding contrast and texture. Some caramel drips are visible on the parchment, enhancing the rich look. The bars look moist and thick, forming one single layer in each piece. photo taken with an iphone --ar 2:3 --v 7 - Sticky Toffee Blondies, Blondie dessert with dates and toffee, Easy sticky toffee blondie recipe, Gooey date blondies, Decadent caramel blondie bars

Garnishes

I keep it simple but special: flaky sea salt on top adds crunchy bursts that contrast perfectly with the sticky sweetness. If I want to wow guests, I sometimes add a dollop of whipped cream or a sprinkle of toasted coconut flakes. A few fresh berries on the side also bring a nice tart freshness that’s delightful.

Side Dishes

These blondies stand out wonderfully on their own, but they also pair beautifully with a scoop of vanilla bean ice cream or a simple cup of coffee. I’ve served them alongside fresh fruit salad for a brunch treat, and they’re equally perfect next to a chilled glass of milk for an afternoon snack.

Creative Ways to Present

For special occasions, I arrange the Sticky Toffee Blondies on a wooden board, drizzle extra toffee sauce in a small bowl for dipping, and garnish with edible flowers or microgreens for an unexpected pop of color. Layering them in a trifle glass with whipped cream and chopped nuts makes a stunning dessert parfait that feels fancy but is super easy.

Make Ahead and Storage

Storing Leftovers

After baking, I keep leftover blondies in an airtight container at room temperature for up to 3 days. This keeps them moist and chewy, and you’ll notice the toffee flavor gets even better after resting a bit.

Freezing

If I want to save some for later, I wrap individual blondies tightly in plastic wrap and then place them in a freezer-safe bag. They freeze really well for up to 2 months. When you’re ready to enjoy, thaw them overnight in the fridge, and they’ll taste almost freshly baked.

Reheating

To reheat, I pop single blondies in the microwave for about 15-20 seconds—just enough to warm the toffee sauce and soften the blondie without drying it out. Alternatively, a quick 5-minute stint in a 300°F oven works beautifully if you want a slightly crisp edge.

FAQs

Can I use other types of dates for this recipe?

Medjool dates are ideal because they’re soft and naturally sweet, which helps create that sticky toffee texture. You can use other dates, but you might want to soak them in warm water for about 10 minutes to soften them before chopping.
Is it possible to make these blondies gluten-free?

Absolutely! Replace the all-purpose flour with a 1-to-1 gluten-free baking blend and check the texture of your batter. You may need a little more flour depending on the blend, but the sticky toffee goodness will still shine through.
Can I prepare the toffee sauce in advance?

Yes, you can make the toffee sauce a day ahead and store it in the fridge. Reheat gently on the stove or in the microwave before drizzling. Just stir well to bring back that smooth caramel consistency.
How do I know when the blondies are perfectly baked?

The center should feel just firm but still a little soft when you gently press it—about 25 to 30 minutes in the oven. Don’t overbake, or they’ll dry out. It’s okay if they seem slightly underdone when hot; they finish setting as they cool.

Final Thoughts

I absolutely love how this Sticky Toffee Blondies Recipe brings together simple ingredients to create something truly special. It’s that perfect blend of chewy, sticky, sweet, and salty that makes it so addictive. I find myself making these whenever I need a dessert that feels like a warm hug. Seriously, give this recipe a try—you’ll want to keep it in your baking rotation forever!