Decadent Chocolate Date Blondies with Rum Toffee – chewy, fudgy, naturally sweetened with dates, and topped with a boozy caramel drizzle.

Scale

1 cup (150 g) pitted dates, chopped

½ cup (120 ml) boiling water

1 tsp baking soda

1 cup (125 g) all-purpose flour

½ tsp baking powder

½ cup (115 g) unsalted butter, melted

¾ cup (150 g) light brown sugar

1 large egg

1 tsp vanilla extract

½ cup (90 g) chocolate chunks

½ cup (100 g) light brown sugar (toffee sauce)

¼ cup (60 g) unsalted butter (toffee sauce)

½ cup (120 ml) heavy cream (toffee sauce)

2 tbsp dark rum

Cook Mode Prevent your screen from going dark

1. Soften chopped dates with boiling water and baking soda. Mash slightly.

2. Whisk melted butter, sugar, egg, and vanilla until smooth.

3. Add dates, then fold in flour and baking powder.

4. Stir in chocolate chunks. Pour into lined pan.

5. Bake at 350°F (175°C) for 25–30 minutes.

6. Make toffee: melt butter & sugar, stir in cream, simmer. Add rum.

7. Drizzle blondies with warm rum toffee and serve.

For a non-alcoholic version, omit rum or replace with vanilla extract.

Best enjoyed warm with ice cream or whipped cream.