Description
Delight in these rich and indulgent Sticky Toffee Blondies, combining the natural sweetness of Medjool dates with a luscious homemade toffee sauce. Perfectly moist, tender, and topped with a sprinkle of flaky sea salt, these blondies make a decadent dessert for any occasion.
Ingredients
Scale
Blondies
- 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
Toffee Sauce
- 1/4 cup heavy cream
- 2 Tbsp dark brown sugar
- 2 Tbsp unsalted butter
- Flaky sea salt, for sprinkling
Instructions
- Prepare the Oven and Pan: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Line an 8″ x 8″ baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal later. Grease the parchment with cooking spray to prevent sticking.
- Cook Dates Mixture: Cut a slit into each date to remove pits and stems, then finely chop. In a small saucepan over medium heat, combine the chopped dates, dark brown sugar, and butter. Cook while stirring often until the mixture is combined and the dates soften, about 5 to 8 minutes. Transfer the mixture to a medium bowl and let it cool to room temperature for at least 10 minutes.
- Make Blondie Batter: Add the egg and pure vanilla extract to the cooled date mixture and whisk until fully combined. Gently fold in the all-purpose flour and kosher salt until just mixed, being careful not to overmix. Pour the batter evenly into the prepared baking pan and smooth the top.
- Bake Blondies: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the center feels slightly firm to the touch. Remove from oven and let cool completely in the pan.
- Prepare Toffee Sauce: In a small saucepan over medium heat, combine heavy cream, dark brown sugar, and unsalted butter. Cook while stirring frequently until the sauce thickens and reaches a loose caramel consistency, about 5 minutes. Remove from heat and let cool slightly.
- Serve Blondies: Use the parchment paper overhang to lift the cooled blondies out of the pan and transfer to a cutting board. Drizzle generously with the warm toffee sauce and sprinkle with flaky sea salt. Cut into 16 squares and serve.
Notes
- For easiest date pitting, cut a slit along each date and remove the pit with your fingers or a small knife.
- Make sure the date mixture is cooled before adding the egg to prevent cooking the egg prematurely.
- The flaky sea salt adds a perfect balance to the sweetness—do not skip this finishing touch.
- Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These blondies can be warmed slightly before serving, but avoid overheating to maintain their soft texture.
Nutrition
- Serving Size: 1 blondie (1/16th of recipe)
- Calories: 250
- Sugar: 20g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
