Sticky Toffee Pudding Blondies
This blondie recipe combines two wonderful things into a glorious, easy bake (with lots of toffee sauce). This makes enough for about 9 large squares. The dates can be totally blitzed or left to keep texture depending on your preference!
Print
Pin
Servings: 9
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!