why make this recipe
Sticky Toffee Blondies are a delightful treat that combines the rich flavors of soft dates and buttery sweetness. They are easy to make and perfect for sharing with friends and family. The warm toffee drizzle adds an irresistible finishing touch, making these blondies a favorite dessert for any occasion.
how to make Sticky Toffee Blondies
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
Directions:
- 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 and grease with cooking spray.
- In a small saucepan over medium heat, combine the chopped dates, dark brown sugar, and butter. Cook until combined and dates soften, about 5 to 8 minutes. Let cool to room temperature.
- Add the egg and vanilla extract to the date mixture and whisk to combine.
- Gently fold in flour and kosher salt until just mixed.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25 to 30 minutes or until the center feels slightly firm. Let cool completely in the pan.
- For the toffee sauce, in a saucepan, combine heavy cream, dark brown sugar, and butter. Cook until thickened, about 5 minutes.
- Use parchment paper to lift blondies out of the pan. Drizzle with warm toffee sauce and sprinkle with flaky sea salt. Cut into squares and serve.
how to serve Sticky Toffee Blondies
Serve Sticky Toffee Blondies warm or at room temperature. They can be enjoyed on their own or with a scoop of vanilla ice cream on the side. A drizzle of extra toffee sauce on top can enhance the flavor even more.
how to store Sticky Toffee Blondies
To store Sticky Toffee Blondies, keep them in an airtight container at room temperature for up to 3 days. You can also refrigerate them for longer freshness, which lasts about a week. If you want to keep them for a longer time, consider freezing them.
tips to make Sticky Toffee Blondies
- Make sure the dates are finely chopped for easier mixing.
- Allow the date mixture to cool before adding the egg to prevent it from cooking.
- Don’t overmix the batter after adding the flour; mix just until combined for a soft texture.
variation
You can add nuts, like chopped walnuts or pecans, to the batter for added crunch. Chocolate chips can also be a delicious addition for a richer flavor.
FAQs
Q: Can I use other types of sugar instead of dark brown sugar?
A: Yes, you can use light brown sugar, but the flavor will be slightly different.
Q: Are Sticky Toffee Blondies gluten-free?
A: No, this recipe uses all-purpose flour, but you can substitute gluten-free flour if you want a gluten-free version.
Q: Can I make these blondies ahead of time?
A: Absolutely! They can be made a day in advance and stored properly for a convenient dessert.
Sticky Toffee Blondies
- Total Time: 40 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Delightful sticky toffee blondies made with soft dates and a warm toffee drizzle, perfect for sharing.
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
Instructions
- Preheat the oven to 350°F (175°C). Line an 8″ x 8″ baking pan with parchment paper and grease with cooking spray.
- In a small saucepan over medium heat, combine chopped dates, dark brown sugar, and butter. Cook until combined and dates soften, about 5 to 8 minutes. Let cool to room temperature.
- Add the egg and vanilla extract to the date mixture and whisk to combine.
- Gently fold in flour and kosher salt until just mixed.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25 to 30 minutes or until the center feels slightly firm. Let cool completely in the pan.
- For the toffee sauce, in a saucepan, combine heavy cream, dark brown sugar, and butter. Cook until thickened, about 5 minutes.
- Lift blondies out of the pan using the parchment paper. Drizzle with warm toffee sauce and sprinkle with flaky sea salt. Cut into squares and serve.
Notes
Serve warm or at room temperature. Can be enhanced with a scoop of vanilla ice cream and extra toffee sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: blondies, sticky toffee, dessert, baking, sweet treats