Sticky Toffee Blondies
The perfect autumnal traybake of sticky toffee blondies with homemade toffee sauce, and dotted with white chocolate chips and dates
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Servings: 16 pieces
Ingredients
Toffee Sauce
- 150 ml double cream
- 1 tbsp golden syrup (or treacle)
- 75 g dark brown soft sugar (or light brown)
- 50 g unsalted butter
Blondies
- 200 g unsalted butter/baking spread (melted)
- 125 g light brown soft sugar
- 125 g dark brown soft sugar
- 1 tsp vanilla extract
- 3 medium eggs
- 275 g plain flour
- 1 tbsp cornflour
- 150 g white chocolate chips
- 150 g chopped dates
- 100 g toffee sauce (above)
Instructions
Toffee Sauce
- Add the cream, syrup, sugar and butter to a pan
- Heat on a low-medium heat to melt the butter and dissolve the sugar
- Boil the sauce for one minute and then pour into a new bowl
Blondies
- Preheat the oven to 180ºc/160ºc fan and line a 9x9” square tray with parchment
- Add the melted butter to the bowl and add the two sugars and mix
- Add the vanilla and eggs and mix again
- Add the flour, and cornflour and beat
- And finally, fold through the chocolate chips and chopped dates and then pour into the lined tin
- Swirl through some of the toffee sauce from earlier
- Bake the blondies in the oven for 25-30 minutes, until there is a small wobble in the middle, and then leave to cool fully.
- Set in the fridge for 2-3 hours to make super fudgey. Serve with leftover toffee sauce
Notes
- If you don't want to make your own toffee sauce, there is no judgement. You can use shop bought sauce instead but generally it's sweeter
- These blondies will last for up to 7 days, at room temperature or in the freezer
- You can freeze these for 3+ months
- The golden syrup can be subbed for black treacle
- The dark brown soft sugar can be subbed for light brown soft sugar
- It's best to bake to a small wobble in the middle of the tin, and then let them cool fully in the tin before setting in the fridge for a few hours
- I use this 9" square tin in my recipe