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The perfect autumnal traybake of sticky toffee blondies with homemade toffee sauce, and dotted with white chocolate chips and dates

This recipe is just the epitome of autumnal traybake heaven for me, and I just want to gobble up every single piece. Also, as a bonus, they’re super easy to make, even the homemade toffee sauce is.

Autumnal Baking

It’s the middle of October when this post goes live, so we really are into autumn now. I don’t know about you guys, but when the weather turns and it becomes colder and theres more rain, I really want to devour a comforting bake; especially if it’s sticky toffee themed.

I adore posting autumnal recipes such as my apple crumble cheesecake, my s’mores cookies, and even my gingerbread loaf cake because they are all full of the flavours of autumn and are just cosy in a bake. The typical flavours of autumn are apple, gingerbread, s’mores and of course… sticky toffee.

Sticky toffee bakes

We all know how much I adore sticky toffee, it’s no secret. I’ve got a little carried away over the years with purely how many sticky toffee bakes I have made for myself, let alone the recipes I have posted onto this blog. I just adore it – it’s a sweet, but not too sweet flavour, and it’s just utterly irresistible.

My sticky toffee cake has always been ridiculously popular, and I can see why. It’s genuinely one of my personal favourites on the blog, and if anyone requests it I know the recipe off the top of my head now so I just get baking. As it was October, I knew you guys would want another sticky toffee bake, so these sticky toffee blondies that have been so highly requested are finally here.

Toffee Sauce

There are a few rules when it comes to making your own sticky toffee sauce, but they aren’t bad rules. Basically, you need to use double cream, not single cream, and you need to use real block butter, not a margarine. Both of these rules will help you have a successful sauce.

I tend to swap and change between using golden syrup, and black treacle, depending on what I have in the cupboard and what is also open – I’m not going to open a new tin of treacle for 1tbsp. The golden syrup will give a lighter flavour and colour to the sauce, whereas treacle will be darker and deeper.

The same applies to the sugar, dark brown soft sugar or light brown soft sugar – both work. However, the dark brown soft sugar gives you the deeper molasses flavour of a proper toffee sauce, but the light brown soft sugar will create a lighter flavour if that’s what you prefer.

Simply add the ingredient to a pan, dissolve the sugar and melt the butter, and then boil for a minute to make your sauce – the recipe does make more than you need technically, but I keep it to serve with my blondies, and maybe a scoop of icecream.

Blondies

When it comes to the blondies, they are quite inspired by other recipes that are already on my blog – why try and fix something that isn’t broken, right? I was mainly inspired by my lemon meringue blondies and my kinder bueno blondies, as they’re the two I tend to bake most often at the moment.

Butter – when it comes to the blondie batter itself, you can use baking spread or block butter, just make sure you melt it
Sugars – I used a mixture of light brown soft sugar and dark brown soft sugar for a more classic sticky toffee flavour
Flavours – I always add a little vanilla, but this is optional
Eggs – I use medium eggs in my baking, so I use three. However, two large should be fine, or even three.
Flours – I use plain flour and a little cornflour for the texture. You need to avoid self raising flour as this will just create a cake
Fillings – white chocolate chips, chopped dates, and of course… the sauce.

If you don’t like chopped dates, you can leave them out or replace them with something else. However, without them, I will say these are just toffee blondies, not sticky toffee.

Tips & Tricks

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