Description
Delight in these luscious Sticky Toffee Blondies, a perfect blend of rich dates, buttery blondie base, and a decadent homemade toffee sauce. This indulgent dessert offers a moist, chewy texture balanced with a sweet, buttery caramel finish sprinkled with flaky sea salt for an irresistible treat.
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 garnish
Instructions
- Prepare dates 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, allowing an overhang on two opposite sides for easy removal. Grease the parchment with cooking spray. Pit and finely chop the Medjool dates.
- Cook date mixture: In a small saucepan over medium heat, cook the chopped dates, dark brown sugar, and unsalted butter, stirring frequently until the mixture is combined and the dates have softened, approximately 5 to 8 minutes. Transfer this mixture to a medium bowl and allow it to cool to room temperature for at least 10 minutes.
- Mix batter: Whisk the egg and vanilla extract into the cooled date mixture until well combined. Gently fold in the all-purpose flour and kosher salt until just combined, careful not to overmix. Pour the batter evenly into the prepared baking pan and smooth the surface.
- Bake blondies: Bake in the preheated oven until the center feels slightly firm to the touch, about 25 to 30 minutes. Once baked, remove from the oven and let cool completely in the pan.
- Make toffee sauce: While the blondies cool, prepare the sauce by cooking the heavy cream, dark brown sugar, and unsalted butter together in a small saucepan over medium heat. Stir frequently until the sauce thickens into a loose caramel consistency, about 5 minutes. Let the sauce cool slightly.
- Serve: Using the parchment paper overhang, lift the cooled blondies from 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
- Ensure the date mixture is cool before adding the egg to avoid cooking it prematurely.
- Use high-quality Medjool dates for the best natural sweetness and texture.
- For easy slicing, chill the blondies briefly before cutting.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To enhance the toffee flavor, consider adding a pinch of vanilla extract to the sauce while cooking.
Nutrition
- Serving Size: 1 blondie (1/16th of recipe)
- Calories: 240
- Sugar: 20g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
