Date-nut blondies

Total Time
42 min
20 min
22 min
These chunky blondies are tailor-made for dunking in an ice-cold glass of milk, and they are a sweet treat you can feel good about. The natural sugars that fiber-rich dates bring to this recipe mean that less refined sugar needs to be added to the mix. Walnuts deliver more than a pleasing crunch, they contain more plant-based omega-3s in the form of alpha-linolenic acid than any other tree nut on the planet. Plus, they offer protein, fiber, and magnesium too. Due to their healthy fat content, walnuts need to be kept in a cool, dry place. If you plan to keep them for more than a month, they should be stored in the refrigerator or frozen in an airtight container so that the oils in the nuts do not turn rancid.


Cooking spray

4 spray(s)

All-purpose flour


Baking powder

½ tsp

Table salt



1 large egg(s)

Packed light brown sugar

1 cup(s)

Salted butter

3 Tbsp, melted

Vanilla extract

1 tsp

Dried date(s)

5 medium, chopped

Chopped walnuts

¼ cup(s), toasted


  1. Preheat oven to 350°F.
  2. Coat an 8-inch square baking pan with cooking spray; line with aluminum foil, letting ends of foil extend over sides of pan. Coat foil with cooking spray; set aside.
  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder and salt in a large bowl; stir with a whisk. Set aside.
  4. Beat egg, sugar, butter and vanilla with a mixer at medium speed until smooth and creamy. Gradually add flour mixture, beating well. Stir in dates and walnuts. Spread mixture into prepared pan. Bake at 350°F for 22 minutes or until golden. Cool completely on a wire rack.
  5. Remove brownies from pan using foil; cut into squares. Remove from foil using a spatula. Yield: 16 servings (serving size: 1 square).