why make this recipe
Sticky Toffee Blondies are a delightful twist on the classic blondie, bringing a rich, gooey texture with a hint of caramel sweetness. These treats are a perfect dessert for any occasion, whether you want a sweet snack with your coffee or a dessert at a party. The blend of dates and dark brown sugar gives them a unique flavor that will impress your friends and family.
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, leaving an overhang on two opposite sides for easy removal later. Grease the parchment with cooking spray to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
how to serve Sticky Toffee Blondies
These blondies serve well as a dessert or snack on their own. You can enjoy them warm or at room temperature. They pair perfectly with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
how to store Sticky Toffee Blondies
To store your Sticky Toffee Blondies, keep them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Wrap individual squares in plastic wrap, then place them in a freezer-safe container or bag for up to 2 months. Thaw at room temperature before serving.
tips to make Sticky Toffee Blondies
- Use fresh dates: For the best flavor and texture, use fresh Medjool dates that are soft and moist.
- Don’t overmix: When folding in the flour and salt, mix just until combined to keep the blondies light and fluffy.
- Adjust sweetness: If you prefer a less sweet treat, reduce the amount of dark brown sugar slightly.
variation
You can add nuts like walnuts or pecans to the batter for extra texture and flavor. Chocolate chips can also be added for a decadent twist.
FAQs
Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make these blondies gluten-free.
Can I replace Medjool dates with another type of date?
While Medjool dates work best due to their moist texture, you can use other types of pitted dates, but you may need to soak them in hot water first to soften.
Can I make the toffee sauce ahead of time?
Yes, you can prepare the toffee sauce ahead of time and store it in the refrigerator. Just warm it up slightly before drizzling on the blondies.
Sticky Toffee Blondies
A delightful twist on the classic blondie, these Sticky Toffee Blondies combine a rich, gooey texture with a hint of caramel sweetness, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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) and arrange a rack in the center.
- Line an 8″ x 8″ baking pan with parchment paper and grease it with cooking spray.
- Finely chop the dates and add them to a saucepan with dark brown sugar and butter. Cook over medium heat until combined and dates soften, about 5-8 minutes. Let cool for at least 10 minutes.
- Whisk in the egg and vanilla extract to the cooled date mixture until fully combined.
- Fold in the flour and kosher salt until just mixed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, until the center feels slightly firm. Let cool completely in the pan.
- In a saucepan, combine heavy cream, dark brown sugar, and unsalted butter over medium heat until the sauce thickens, about 5 minutes.
- Use the parchment overhang to lift the cooled blondies out. Drizzle with warm toffee sauce and sprinkle with flaky sea salt. Cut into 16 squares and serve.
Notes
For best flavor, use fresh Medjool dates. Don’t overmix when combining flour and salt for a lighter texture. Adjust sweetness to your preference.
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: blondies, dessert, caramel, baked goods, sweet snacks