As we make our way towards the end of the year, we can finally enjoy the last of all the autumnal recipe – including these sticky toffee blondies
Inspired by the classic sticky toffee pudding – these blondies are so rich and indulgent, you get all the elements of the pudding version just in a blondie form.
It sounds really weird to say but using dark brown sugar really adds some caramel notes, the use of dates make for that classic flavour – I have also added some pecans as it works so well with this recipe but feel free too leave these out, if you can’t have them or don’t like them.
Anyway, I won’t waste anymore time as this recipe may just become your new favourite. Anyway, lets get started, shall we?
200g white chocolate.
200g dark brown sugar.
100g medjool dates, chopped small.
50g white chocolate chips.
235g plain flour.
1/2 tsp salt.
Caramel (for swirling around the blondie batter)
100g pecans, roughly chopped.
Before you get into making the blondies, you’ll want to do some prep work. Start by weighing up all of your ingredients, line your 8 inch square tin and preheat your oven to 180˚c/350˚f and get any equipment you intend on using.
Into a heatproof bowl, place your butter and white chocolate and melt them in a microwave in 20-30 second intervals, try your best not to get the mixture too hot. If this happens, the mixture may split.
Now you can add in all of your eggs and vanilla extract and whisk until everything is smooth and the consistency has become looser in consistency.
Next you can add in the plain flour, salt, white chocolate chips, pecans and dates. Fold everything together until the dry ingredients have been fully incorporated, try your best not to over mix.
NTake your lined cake tin and pour your blondie batter into the tin and level it out as best you can.
Grab your caramel and warm it in the microwave to make them a little more fluid – then take dollops and place on top of the blondie batter and just swirl it around until you have a marble effect (might not be able to see it too well as they’re similar colours but you will have pockets of caramel).
Place in the preheated oven and bake for about 30-32 minutes or until a tester comes out clean when inserted into the centre
Once they are fully baked, remove from the oven and allow them to cool down fully before you try and remove them from the tin. Once completely cooled down, place the tin into the fridge (this is to help them be as dense and fudgy as possible) overnight or until the following day.
Cut them up however much you’d like to/need to, I went with 8 portions but feel fee to do whatever suits you and your occasion.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.