Sticky Date Toffee Blondies are an indulgent treat that perfectly blends the rich, caramel-like flavor of Medjool dates with a buttery blondie base. This delicious dessert is topped with a homemade toffee sauce that adds a sweet finishing touch, making it a standout choice for any occasion. Whether you’re hosting a dinner party or simply satisfying a sweet tooth, these blondies are sure to impress.

Why You’ll Love This Sticky Date Toffee Blondies

There are countless reasons to adore these Sticky Date Toffee Blondies. Firstly, they offer a delightful combination of flavors, with the natural sweetness of dates perfectly complementing the rich toffee sauce. These blondies are also incredibly moist, thanks to the butter and heavy cream, making every bite a chewy delight. Additionally, this recipe is versatile; you can easily adapt it to make Gluten-free Sticky Date Blondies or even Vegan Sticky Date Toffee Blondies by substituting the butter and egg. Furthermore, they are simple to prepare, requiring only basic ingredients that you likely already have in your pantry. These bars are not just tasty; they also make for a perfect dessert option, whether enjoyed warm or at room temperature. Finally, they can be dressed up with nuts or chocolate chips for a delicious twist!

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Ingredients for Sticky Date Toffee Blondies

Gather these items:

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 garnish

How to Make Sticky Date Toffee Blondies Step-by-Step

Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.

Delicious Sticky Date Toffee Blondies Recipe to Savor - Sticky Date Toffee Blondies - additional detail

Pro Tips for the Best Sticky Date Toffee Blondies

Keep these in mind:

Store leftovers in an airtight container.
Best enjoyed fresh or within a few days.
For added texture, consider adding nuts or chocolate chips to the batter.
Ensure your dates are fresh for the best flavor.

Best Ways to Serve Sticky Date Toffee Blondies

These blondies are best served slightly warm, allowing the toffee sauce to meld beautifully with the rich flavors. You can also pair them with a scoop of vanilla ice cream for a truly decadent dessert experience. For an extra indulgence, try serving Sticky Date Toffee Blondies with cream cheese frosting for an added layer of sweetness and creaminess.

How to Store and Reheat Sticky Date Toffee Blondies

To store your delicious blondies, place them in an airtight container at room temperature. They are best enjoyed fresh but can last for up to a week. If you need to reheat them, simply pop them in the microwave for a few seconds to warm them up, ensuring they maintain their chewy texture.

Frequently Asked Questions About Sticky Date Toffee Blondies

What are Sticky Date Toffee Blondies?

Sticky Date Toffee Blondies are moist dessert bars made with rich Medjool dates and a buttery blondie base, topped with a luscious homemade toffee sauce. They are known for their chewy texture and sweet flavor, making them a popular choice for dessert lovers.

Can I make Sticky Date Toffee Blondies ahead of time?

Yes, you can prepare the batter ahead of time and store it in the refrigerator for a day. Bake the blondies when you’re ready to enjoy them for the freshest taste.

How do I avoid common mistakes with Sticky Date Toffee Blondies?

To avoid common mistakes, ensure that you do not overmix the batter and keep an eye on the baking time. Overbaking can lead to dry blondies, while underbaking can result in a gooey texture.

Variations of Sticky Date Toffee Blondies You Can Try

There are many delicious variations of these blondies you can explore. For instance, you can make Sticky Date Blondies with nuts for added crunch, or create Date Caramel Blondies by incorporating a caramel swirl. You could also try a version with chocolate chips for a rich, sweet twist.

For more dessert ideas, check out healthy dessert options or savory recipes that complement these blondies perfectly.

Additionally, if you’re interested in gluten-free options, consider trying gluten-free recipes that are just as delicious!

Delicious Sticky Date Toffee Blondies Recipe to Savor

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Author: Margaret
Total Time: 45 minutes
Yield: 16 squares 1x
Diet: Vegetarian

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Description

Delight in these luscious Sticky Toffee Blondies, a perfect blend of rich dates, buttery blondie base, and a decadent homemade toffee sauce.

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 garnish

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Instructions

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.
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.
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 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.
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.
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.