blondie cake

Blondie Brownie Cake

I had a craving the other day for something caramelly, butterscotchy…something like a blondie brownie. I thought that the flavor of browned butter, plus a little palm sugar, would do this very nicely. And if I substituted some of the sugar for date puree it would be something I could have (a little) of!

I’m happy to say that, unlike many of my experiments, this one worked out! The texture of this is very cake-like, which is why I decided to call it “brownie cake.” The flavor is caramelly-butterscotchy, just like I wanted, and is mildly sweet. Anyone who loves the taste of regular blondies will probably like this too. If you don’t like blondies…well, then I guess don’t bother with it!

As I mentioned, this uses browned butter, and just like my browned butter banana bread, it requires you to solidify it to the consistency of softened butter before using. My original recipe I based this on called for melted butter, but since the date puree adds a lot of moisture I thought it would be better to have it solid. But after that’s done, it’s easy: just mix everything together in a bowl, put it in a pan, and stick it in the oven!

This version of the recipe makes for an earthy, mildly sweet cake that I really liked. When you make it, taste the batter before you put it in the pan. If it doesn’t taste sweet enough for your preferences, add a bit more maple syrup until it’s as you like it!

blondie cake

Blondie Brownie Cake

  • 1/2 cup butter, browned
  • 1 cup palm sugar
  • 1 cup date puree 
  • 2 eggs
  • 5 Tbsp maple syrup (preferably grade B)
  • 1 tsp vanilla
  • 1 1/2 cups whole grain spelt flour (can use whole wheat if preferred but I haven’t tested that for taste)
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/2 cup chopped nuts (optional)

Preheat oven to 350. Brown one stick of butter, and then place it in the refrigerator for a short time (about 10 minutes) to solidify. You want it to be closer to the consistency of softened butter. Cream together the solidified browned butter with 1 cup of palm sugar. Add in the date puree, eggs, maple syrup, and vanilla and mix well. Stir in the spelt flour, salt, baking powder, and nuts (if using). At this point you can taste the batter, and if you want it sweeter add more maple syrup until it’s to your liking. Grease an 8×8 square pan with coconut oil or butter, and pour in the batter. Bake for 50 minutes.



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