If you’re looking for the ultimate chewy, nutty treat, these date walnut blondies are it. They’re buttery and rich, with the perfect chew from the dates and crunch from the toasted walnuts. Think of them as the cozy cousin of brownies — only lighter, more caramel-like, and irresistible. You’ll want to make these easy date blondies again and again. Some of my favorite date bars ever!
These chewy date blondies are perfect all year round, but they especially shine during Ramadan, Eid, or the cooler months when you crave warm, comforting desserts. They make the perfect dessert for gifting — especially since they travel so well. I love cutting these up into little squares and sending them to my friends houses, or having these at a gathering alongside some coffee or tea.
These date blondies were inspired by my famous date squares with a biscuit base and a condensed milk topping and classic blondies on this site, and they pair SO well with the worlds best homemade chai karak.
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What makes this recipe so good:
- Buttery and chewy with crisp edges — the best blondie texture ever.
- Blondies are probably the easiest dessert you can make- no mixer, two bowls, a whisk and a spatula, plus 10 minutes of prep and you’ve got yourself a winning date dessert.
- Packed with natural sweetness from dates and a toasty walnut crunch. Dates and walnuts make such a winning combination.
- These freeze beautifully, so you can have a bunch in the freezer for lunchbox snacks or emergency sugar cravings.
What makes these a signature Every Little Crumb recipe:
We love dates in this family- we sort of have to, it’s in our heritage! It’s always fun when you can take a simple dessert and incorporate dates in it- speaks to that Middle Eastern blood in us! My husband gets us the best dates from Saudi, and you can really taste their flavor in these bars. These date and walnut blondies are SO simple, practically impossible to mess up, and absolutely delicious. And the smell of your house while these bake is divine!
Ingredients you need:
- All-purpose flour –We add just a little flour so that the blondies have that signature chew.
- Baking powder – Gives just the right lift so your blondies aren’t heavy.
- Salt – Balances the sweetness.
- Cinnamon powder – Adds warmth to the blondies
- Cardamom powder – A touch of Middle Eastern flair that pairs beautifully with dates. If you don’t have any, you can try adding a pinch of nutmeg.
- Butter (melted and cooled) – The key to that rich, chewy texture. You can use browned butter for even more depth. This post has details on how to brown butter.
- Light brown sugar – You can also swap dark brown sugar which will give a bit of a molasses flavor-the finished bars will be a bit darker in color.
- Egg (at room temperature) – Helps bind everything and gives structure. Make sure it’s not cold or it could seize the butter.
- Vanilla extract – Rounds out the flavor.
- Pitted dates (roughly chopped) – Medjool or Sukkari are best for their soft, caramel texture.
- Walnuts – Toasting brings out their deep flavor and crunch. Pecans also work beautifully here.
See recipe card for quantities.
Instructions
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- Step 1: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and cardamom.
- Step 2: In another bowl, whisk the melted butter and brown sugar until smooth and glossy.
- Step 3: Add the egg and vanilla extract to the butter mixture and whisk until well combined.
- Step 4: Add the dry ingredients into the wet.
- Step 5: Fold until just combined, don’t overmix!
- Step 6: Add the chopped dates and walnuts to the blondie batter.
- Step 7: Fold the dates and walnuts to the blondie batter, without over-mixing.
- Step 8: Spread the blondie batter evenly into a parchment paper lined pan.
- Step 9: Bake blondies until just set and golden brown (22-25 min)
- Step 10: Cool and cut into squares.
Hint: For the chewiest texture, don’t overbake — the blondies will continue to set as they cool.
Pro Tip
Toast the walnuts — don’t skip this step! It intensifies their flavor and makes the blondies extra aromatic.
How to serve:
These date blondies are perfect on their own, but if you want to dress them up:
With ice cream: Serve warm with a scoop of vanilla ice cream or a drizzle of salted caramel sauce.
Pair with a glass of milk, Arabic coffee, karak tea, or even a latte for the ultimate afternoon pick me up.
Recipe variations:
- Nut-free: Skip the walnuts and make these plain date blondies.
- Chocolate chip date blondies: Try adding a handful of chocolate chips for a chocolatey date blondie bar.
- Halva: Press some halva crumbles on top of the blondie batter before baking to give this beautiful sesame twist to these.
Storing Leftovers:
Keep blondies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, freeze them (cut into bars) for up to 2 months — they’ll thaw really quickly at room temperature. I love having a stash in the freezer, great for lunchbox snacks or afternoon yumminess.
They’re also amazing slightly warmed in the microwave with a little scoop of ice cream on top!
Expert tips and tricks:
- Use soft, sticky dates, ones that you can easily chop, but that’ll hold their shape in the blondie batter.
- Don’t overbake; pull them out once the edges are set but the center still looks slightly underdone. This will give them that signature fudgy chewiness in the center.
- If you want perfectly sized squares, use a ruler and measure them out. You can make little itty bitty 1 inch squares, or larger 2 inch squares.
Top Tip
Brown your butter before mixing it in for next-level nutty flavor. It adds a depth that makes these blondies unforgettable.
Recipe FAQs:
Of course. Pecans would be SO good, and pistachios, hazelnuts and almonds would all work great. Toast any nut you’ll use for an extra delicious flavor. Alternately, you can even leave out the nuts for a nut free dessert.
Don’t overmix the batter, you barely want to incorporate the flour so that you don’t overwork the gluten. Also, don’t overbake! Take them out when the center is shiny and edges just set.
Yes, definitely. Bake in a 9×13 inch pan. You may have to increase the baking time by 2-3 minutes.
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Pairing
These are my favorite dishes to serve with these blondies:
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Date Blondies
Ingredients
- 3/4 cup all purpose flour (plain flour) 93g
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon cardamom powder
- 6 tablespoon butter, melted and cooled 85g
- 3/4 cup light brown sugar 150g
- 1 large egg, at room temperature, and beaten
- 1 1/2 teaspoon vanilla extract
- 1 cup pitted dates, roughly chopped (something like Medjool or Sukkari) 125g
- 3/4 cup walnuts 75g
Instructions
- Preheat oven to 350 F (180 C) and lightly grease an 8×8 inch pan, lining with parchment paper with enough extra parchment paper to form an overhang so you can easily lift blondies out.
- Place the walnuts in a single layer on a baking sheet, and toast for 7-10 minutes, shaking halfway through until fragrant. Set aside to cool, then roughly chop.
- Whisk the flour, baking powder, salt, cinnamon and cardamom together in medium bowl and set aside.
- Whisk melted butter and brown sugar together in medium bowl until combined. Add egg and vanilla and mix well.
- Using a spatula, fold dry ingredients into egg mixture until just combined; do not over mix. Fold in the dates and walnuts and then smooth into the prepared pan.
- Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; with the edges set and golden brown. A toothpick inserted in the center should come out just clean. Don't overbake, so the blondies stay chewy. Cool completely and cut into squares!
Video
Notes
Ingredient notes:
- Dates: Medjool or Sukkari are best, something soft but that’ll hold it’s shape.
- Walnuts: toast for extra flavor; pecans or other nuts can be used instead, or you can leave out the nuts entirely.
- Brown sugar: You can substitute dark brown if that’s what you have on hand.
Recipe tips:
- Do not overmix the batter; fold until just combined.
- Bake until edges are set but the center is still slightly soft for chewy blondies.
- Let cool completely before cutting for clean squares.
Storing leftovers:
- Keep in an airtight container at room temperature up to 3 days or freeze squares for up to 2 months.
Tulsi says
This is an excellent but simple recipe. The blondies are so good. They freeze beautifully, travel well, and are elegant enough to be served with coffee/tea. Thank you so much for sharing.
P.S. Can you recommend an egg substitute that would work with these? I would like to make them for some guests who don’t eat eggs.
Farah Abumaizar says
I’m so happy you liked these! I personally haven’t tried, but I know some people make blondies by using a flax seed substitute ( 1 tablespoon ground flaxseed + 3 tablespoons warm water.) If you try it, please do let me know!