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Sticky Toffee Blondies

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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.

Ingredients

Scale
  • 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

  1. Preheat the oven to 350°F (175°C) and arrange a rack in the center.
  2. Line an 8″ x 8″ baking pan with parchment paper and grease it with cooking spray.
  3. 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.
  4. Whisk in the egg and vanilla extract to the cooled date mixture until fully combined.
  5. Fold in the flour and kosher salt until just mixed.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 25-30 minutes, until the center feels slightly firm. Let cool completely in the pan.
  8. In a saucepan, combine heavy cream, dark brown sugar, and unsalted butter over medium heat until the sauce thickens, about 5 minutes.
  9. 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

Keywords: blondies, dessert, caramel, baked goods, sweet snacks

Find it online: https://surgerecipes.com/sticky-toffee-blondies/

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