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These Fudgy Sticky Toffee Pudding Blondies really are the perfect combination of fudgy blondie and sticky toffee pudding. This makes a fabulous (and easy) traybake for bake sales, snacking etc, without the commitment of making a full scale pudding. It’s totally up to you whether you blend the dates or keep some texture – depends on your preference. The sticky toffee sauce however, is a must.
The combination of flavours amounts to a fabulous traybake. This recipe is so easy to make, comes together in no time and goes in for one 30 minute bake. As always, the ingredients are super easy to source too. The combination of ingredients works so well to create an ‘adult’ bake.
Blondies to me are a gorgeous thing. They are fudgy and dense and clearly a decadent treat. However, they take no time to make. They are always so appreciated by anyone who gets to enjoy them, and you’ll be bound to be asked for the recipe. Simply put, blondies and brownies bring a joy that only comes from home baking, and I love that.
To really nail the blondie texture, make sure your butter is fully melted and that you’re using both white and light brown sugars. This results in top tier fudginess. Not only that, but do give everything a really good mix up until the point of adding the flour and mix ins, then only gently fold it all together. The blondies may sink a little after baking but this is normal and also contributes to the perfect texture.
TIPS FOR TOP TIER Fudgy Sticky Toffee Pudding Blondies
- Butter: Make sure your butter is fully melted – this gives that shiny top and dense texture
- Sugars: Both brown and white sugars are needed for the best texture and flavour. The light brown sugar is what makes them squidgy and dense.
- Toffee Sauce: Make once the blondies have cooled a little. This is a really versatile sauce if you want to make more for ice cream etc.
- Bake Time: These will need a good 30 minutes, and may look a tiny little bit wobbly in the centre but that’s needed for that dense centre.
For these Dense and Fudgy Sticky Toffee Pudding Blondies I use a basic 8′ square pan (I like this one), and recommend using an electric or stand mixer to really combine the butter and sugars (with a mixer like this). If you want more traybake recipes try these Mocha & Pecan Blondies or these Lemon Cheesecake Blondies. For videos and baking inspiration, head on over to my Instagram.
Sticky Toffee Pudding Blondies
Ingredients
- 165 g Butter
- 150 g Light Brown Sugar
- 130 g Granulated Sugar
- 100 g Pitted Dates Chopped
- 2 Medium Eggs
- 2 tsp Vanilla Extract
- 215 g Plain Flour
- 1 tsp Baking Powder
For the Topping
- 100 g Light Brown Sugar
- 4 tbsp Butter
- 4 tbsp Double Cream (Heavy Cream)
- 100 g Chopped Pecans/Almonds
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8 inch square baking tin.
- In a medium saucepan, heat the butter, brown sugar, granulated sugar and chopped dates on a low/medium heat until all combined – stirring regularly.
- Optional: Blend this together using either a stick blender/electric whisk to create a pulp (if you don't want any of the date texture – I leave mine a little chunky).
- Pour this mixture into a large bowl/the bowl of a stand mixer. Add the vanilla and eggs and combine again.
- Fold in the flour and baking powder. Pour this batter into the lined tin and bake 30 minutes.
- Remove and let cool on a wire rack. Once cooled, make the sauce by combining the butter, sugar and cream in a small saucepan and heating together on a low heat until combined. Add in the chopped nuts, stir and pour over the blondies. Sprinkle over a little salt then let set 20 minutes or so before slicing and serving!
cannot wait to try these! sounds delish
I kid you not these are ridiculously good. I was a bit lazy, so I didn’t make the topping and instead stirred in the pecans just before baking. 100000/10