Description

If you’re a fan of indulgent, sweet treats, you’re going to love these Sticky Toffee Blondies! These chewy, buttery blondies are loaded with caramel-like flavors from Medjool dates and dark brown sugar, then topped with a luscious toffee sauce and a sprinkle of flaky sea salt. Each bite is rich, sticky, and perfectly balanced between sweet and salty. It’s a show-stopping dessert that’s incredibly easy to make and perfect for any occasion!

Ingredients

Scale

For the Blondies:

Cooking spray (for greasing the pan)
1 cup (180 g) Medjool dates, pitted and finely chopped
1 cup (215 g) packed dark brown sugar
¾ cup (1 ½ sticks) unsalted butter
1 large egg
1 teaspoon pure vanilla extract
1 ½ cups (180 g) all-purpose flour
½ teaspoon kosher salt

For the Toffee Sauce:

¼ cup heavy cream
2 tablespoons dark brown sugar
2 tablespoons unsalted butter

Optional Topping:

Flaky sea salt

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Baking Pan

Preheat your oven to 350°F (175°C) and position the rack in the center of the oven.
Line an 8″ x 8″ baking pan with parchment paper, leaving an overhang on two sides for easy lifting. Grease the parchment with cooking spray.

Step 2: Soften the Dates

Pit and finely chop the Medjool dates.
In a small saucepan over medium heat, combine the chopped dates, dark brown sugar, and butter. Stir frequently until the dates soften and the mixture becomes smooth and combined, about 5–8 minutes.
Transfer the mixture to a medium bowl and let it cool to room temperature for at least 10 minutes.

Step 3: Make the Blondie Batter

Once the date mixture has cooled, whisk in the egg and vanilla extract until fully combined.
Gently fold in the flour and kosher salt, mixing just until no dry streaks remain. Be careful not to overmix.

Step 4: Bake the Blondies

Pour the batter into the prepared baking pan and smooth it out into an even layer with a spatula.
Bake for 25–30 minutes, or until the center feels slightly firm to the touch.
Let the blondies cool completely in the pan before adding the toffee sauce.

Step 5: Make the Toffee Sauce

In a small saucepan over medium heat, combine the heavy cream, dark brown sugar, and butter.
Stir frequently and cook for about 5 minutes, or until the sauce thickens and reaches a loose caramel consistency.
Remove from heat and let the sauce cool slightly.

Step 6: Assemble the Blondies

Using the parchment paper overhang, lift the cooled blondies out of the pan and place them on a cutting board.
Drizzle the toffee sauce generously over the blondies.
Sprinkle with flaky sea salt for a burst of flavor.

Step 7: Slice and Serve

- Cut the blondies into squares and serve them as they are, or pair them with a scoop of vanilla ice cream for an extra indulgent treat.

Notes

Dates: Medjool dates work best for their soft texture and rich flavor. If using another type of date, soak them in warm water for 10–15 minutes to soften before chopping.
Consistency: For a gooier blondie, bake for the lower end of the time range. For a firmer blondie, bake closer to 30 minutes.
Storage: Store leftover blondies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in an airtight container for up to 3 months.
Toffee Sauce: Make the toffee sauce fresh for the best flavor and texture. If you have leftovers, reheat it gently on the stove or in the microwave before using.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American