Sticky Toffee Blondie

Ingredients

225g Salted Butter, Melted

250g Dark Brown Sugar

100g Golden Caster Sugar

3 TbspToffee Sauce page (133)

2 tsp Vanilla Extract

2 Medium Eggs and 1 Extra Yolk

280g Plain Flour

2 Tbsp Corn Flour

1 Tbsp Treacle

1/2tsp Baking Powder

115g White Chocolate Chips we recommend Callebaut

150g Dried Chopped Dates

80g Water

50g White Chocolate Chips

Method

Begin by adding the dates and water to a bowl, and allow these to absorb for a minimum of 3 hours

Preheat the oven to 180C/160 Fan/350F/ Gas 4/8"X8" Tin

In a bowl, add the melted butter, sugars and vanilla. Give this a mix-up.

Add in the eggs, extra yolk, and plump dates, & treacle, along with any remaining liquid and mix.

Add the dry ingredients to the bowl along with the chocolate chips and mix again until all is incorporated.

Place the mixture into your prepared and fully lined tin (including the sides) using a spatula, and level off the top.

Drizzle the 3 tbsp of toffee over the top, then grab a skewer and swirl it around to make the toffee marble throughout the batter.

Bake in the oven for 40-45 minutes.

Once the blondie is cooked, take it out of the oven and let it cool, then place it in the fridge. Make sure you don’t touch it for a few hours or it will not have the correct structure and it may flop. Slice up and enjoy.

I used melted white chocolate and more toffee sauce to decorate.

8”X 8” Tin

(Click on the picture)