Gather all of your ingredients and equipment before you get started!

Line an 8 × 8 inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment with cooking spray.

Remove pits and stems from the dates and finely chop them.

In a small saucepan over medium heat, combine the chopped dates, dark brown sugar, and butter. Cook, stirring often, until the mixture is combined and the dates have softened, about 5 – 8 minutes.

Transfer the mixture to a medium bowl and let cool to room temperature for at least 10 minutes.

Add the egg and vanilla extract and whisk until combined.

Stir in the flour and salt until just combined.

Pour the batter into the prepared pan and smooth it into an even layer.

Bake the blondies for 25 – 30 minutes, until the center feels slightly firm to the touch. Let the blondies cool completely in the pan.

In a small saucepan over medium heat, combine the heavy cream, dark brown sugar, and butter. Cook, stirring frequently, until the mixture thickens to a loose caramel consistency, about 5 minutes. Let cool slightly.

Using the parchment overhang, lift the blondies out of the pan and transfer to a cutting board.

Drizzle the toffee sauce over the blondies and sprinkle with flaky sea salt. Cut into squares and serve.