Sticky Toffee Pudding Blondies

Sara Coleman

These decadent blondies combine the rich, caramelized flavor of sticky toffee pudding with the chewy, buttery texture of a classic blondie. They're studded with sweet dates and topped with a luscious salted caramel glaze for an irresistible dessert bar.

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Prep Time 25

Cook Time 35

Total Time 1

Servings 12 blondies

Calories 385 kcal

Ingredients

1 cup pitted medjool dates chopped
1 cup water for soaking dates
0.75 cup unsalted butter melted and slightly cooled
1 cup packed light brown sugar
2 large eggs room temperature
2 tsp vanilla extract
1.5 cups all-purpose flour
1 tsp baking powder
0.5 tsp salt
0.25 tsp ground cinnamon
0.5 cup unsalted butter for caramel glaze
1 cup packed light brown sugar for caramel glaze
0.5 cup heavy cream
0.25 tsp flaky sea salt for garnish

Notes

Storage: Store blondies in an airtight container at room temperature for up to 4 days. The caramel topping may soften slightly over time. For longer storage, freeze unglazed blondies for up to 2 months; thaw and add glaze before serving. Make-Ahead: You can prepare the date paste and the caramel glaze 1 day in advance; store separately in the refrigerator. Bring to room temperature before using. Variations: Add 1/2 cup chopped toasted pecans or walnuts to the batter. For a deeper flavor, use dark brown sugar. Serving Suggestion: Serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.