Get the Recipe: Food For The Gods (Filipino Date and Walnut Blondie Bars)
These Filipino Food for the Gods are chewy date and walnut blondie bars made with a simple one-bowl method. This easy, well-tested recipe is perfect for Christmas baking, holiday gifting, or enjoying a nostalgic Filipino favorite at home.
Ingredients
- ½ cup (2.65 ounces or 75 grams) dried dates, pitted and chopped into ¼- and ½-inch pieces
- 1 cup (4.5 ounces or 128 grams) all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (4 ounces or 113 grams) unsalted butter, melted and cooled slightly
- ½ cup tightly packed (3.75 ounces or 106 grams) light OR dark brown sugar
- ½ cup (3.5 ounces or 99 grams) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- ½ cup (2 ounces or 57 grams) walnuts, chopped into ¼- and ½-inch pieces
Equipment
- (8-inch) square pan
Instructions
- Prep the oven and baking pan. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray an 8-inch square pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on each of the pan's sides. Spray the parchment paper, too.
- Mix the dry ingredients. In a small bowl, mix together the dates, flour, baking powder, baking soda, and salt until the dates are completely coated in the dry ingredients.
- Mix the butter, sugars, egg, and egg yolk. In a medium bowl, use a rubber spatula to mix together the butter and sugars until moistened, about 1 minute. Add the egg and egg yolk; mix until combined.
- Add the dry ingredients and walnuts. Gradually mix in the dry ingredients until just combined. Add the walnuts all at once and mix until evenly distributed throughout, about 1 minute.
- Assemble the blondies. Pour the batter into the prepared pan and use an offset spatula to spread it evenly across the pan and smooth the top.
- Bake the blondies. Bake for 30 minutes, or until a skewer inserted into the center of the blondies comes out with a few crumbs attached. Cool completely on a wire rack before slicing.
- Serve and store. Run a butter knife or the offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the blondies out of the pan and onto a cutting board. Slice into 2-inch squares and serve. The blondies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
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