Date Blondies

These chewy date blondies are so delicious, with a Middle Eastern twist. An easy one-bowl recipe for the best date walnut bars ever.

Course Dessert

Cuisine Middle Eastern

Diet Halal, Vegetarian

Prep Time 10

Cook Time 25

Servings squares

Calories 133kcal

Preheat oven to 350 F (180 C) and lightly grease an 8x8 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!

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.

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.

Keep in an airtight container at room temperature up to 3 days or freeze squares for up to 2 months.