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Baking recipe · from the recipe book

Mocha Date Almond Chocolate Chip Blondies

Chewy, caramel-rich bars with a hint of espresso, sticky chopped dates, crunchy toasted almonds and pools of melted chocolate under a crackly top.

Mocha Date Almond Chocolate Chip Blondies

Ingredients

  • ½ cup115 gUnsalted buttermelted and slightly cooled
  • ¾ cup packed180 gBrown sugarpacked
  • 1 large50 gEggsroom temperature
  • 15 gEspressocooled
  • 1¼ tsp5 gVanilla extract
  • 1⅓ cups165 gAll-purpose flour
  • ¾ tsp3 gBaking powder
  • ¼ tsp2 gSalt
  • ¾ cup140 gSemisweet chocolate chipsdivided
  • 4 dates90 gMedjool dates, pittedchopped
  • ⅓ cup whole50 gAlmondstoasted and coarsely chopped

Steps

  1. Preheat the oven to 350°F (175°C) and line an 8-inch square pan with parchment, leaving an overhang.
  2. Toast the almonds in a dry skillet over medium heat for 4 to 5 minutes until fragrant, cool, then chop coarsely. Chop the dates.
  3. Melt the butter and let it cool for 5 minutes.
  4. In a large bowl, whisk the melted butter with the brown sugar until glossy, then whisk in the egg, the cooled espresso and the vanilla until smooth.
  5. In a separate bowl, whisk together the flour, baking powder and salt.
  6. Fold the flour mixture into the butter mixture with a spatula until just a few dry streaks remain.
  7. Fold in about four-fifths of the chocolate chips, along with the chopped dates and the toasted almonds.
  8. Spread the batter evenly in the pan and scatter the remaining one-fifth of the chocolate chips over the top.
  9. Bake for 25 to 28 minutes, until the edges are golden and a toothpick in the center comes out clean or with a few moist crumbs but no wet batter.
  10. Cool in the pan on a rack for at least 1 hour, then lift out by the parchment and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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