Description
Delightful sticky toffee blondies made with soft dates and a warm toffee drizzle, perfect for sharing.
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
- 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