Sticky Toffee Pudding Blondies
Soft and chewy blondies packed with tender dates and white chocolate, finished with a rich homemade toffee sauce for an irresistible sticky toffee pudding flavor.
Ingredients
Blondies
- ½ cup unsalted butter melted and slightly cooled
- ¾ cup light brown sugar packed
- ¼ cup dark brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- ¾ cup pitted dates finely chopped
- ½ cup white chocolate chips
Toffee Sauce
- 4 tablespoons unsalted butter
- ½ cup dark brown sugar
- ½ cup heavy cream
- 2 tablespoons golden syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
Optional Topping
- - Flaky sea salt for finishing
Instructions
- Soften the Dates: Place the chopped dates in a small heatproof bowl. Pour over enough hot water to cover them and let them stand for about 10 minutes until softened. Drain well and gently mash with a fork, leaving some small pieces intact.
- Prepare the Toffee Sauce: Add the butter, dark brown sugar, heavy cream, and golden syrup to a medium saucepan. Cook over medium-low heat, stirring frequently, until the butter melts and the sugar dissolves.
- Finish the Sauce: Bring the mixture to a gentle simmer and cook for 2–3 minutes until smooth and slightly thickened. Remove from the heat and stir in vanilla extract and salt. Set aside to cool slightly.
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some paper hanging over the sides for easy removal.
- Make the Blondie Batter: In a large bowl, whisk together the melted butter, light brown sugar, and dark brown sugar until smooth. Add the eggs and vanilla extract and whisk until glossy and well combined.
- Add the Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix.
- Add Dates and Chocolate: Fold the softened dates and white chocolate chips into the batter until evenly distributed.
- Fill the Pan: Transfer the batter to the prepared baking pan. Spread it evenly into the corners using a rubber spatula.
- Add the Toffee Swirl: Drizzle a few spoonfuls of the prepared toffee sauce over the batter. Use a knife or skewer to gently swirl the sauce through the top.
- Bake: Bake for approximately 28–32 minutes, or until the edges are golden and set while the center remains slightly soft. Avoid overbaking so the blondies stay chewy and moist.
- Cool: Remove the pan from the oven and place it on a cooling rack. Allow the blondies to cool in the pan for about 20 minutes before lifting them out using the parchment paper.
- Slice and Serve: Cut the blondies into squares. Warm the remaining toffee sauce gently and drizzle it over each serving. Finish with flaky sea salt if desired.
Notes
- For the softest blondies, do not overbake them. The center should look just set when they come out of the oven.
- Use soft, fresh dates for the best texture and flavor.
- Allow the blondies to cool before slicing for cleaner squares.
- Warm the toffee sauce before serving for the best flavor.
- Serve with vanilla ice cream for a classic sticky-toffee dessert experience.
- Store leftover blondies in an airtight container in the refrigerator for up to 7 days.
- Freeze individually wrapped blondies for up to 3 months.
- To reheat, warm an individual blondie briefly in the microwave and top with warm toffee sauce.
Nutrition Facts
- Calories: 825 kcal
- Total Fat: 43 g
- Saturated Fat: 25 g
- Cholesterol: 165 mg
- Sodium: 520 mg
- Total Carbohydrates: 105 g
- Dietary Fiber: 4 g
- Total Sugars: 78 g
- Protein: 9 g