Preheat oven to 350º.
If you’re using butter, place it in a skillet and turn on medium heat. Let cook until it becomes brown and has a deep, caramel scent. Watch it carefully and do not burn it! If you’re using the brown butter ghee, skip this step and move on to step three.
In a high-powered blended like this, combine the blondies ingredients, using a tamper tool if necessary to get the ingredients combined well until you have a smooth batter.
Grease an 8 X 8 baking dish and pour the batter into it, smoothing the top with a rubber spatula so that it’s smooth and even.
Bake for 20-25 minutes, until it’s cooked in the center. Cook more if you like more cake-y blondies and less if you like them fudgy.
While the blondies are baking, put the dates in your blender (make sure they’re pitted) and turn it on high.
Slowly pour the hot water in until the dates blend into a nice, thick paste. I like the caramel pretty thick, but if you like a thinner consistency, add a little more water.
When the blondies are done baking, let them cool for 15-20 minutes before spreading the caramel on top, then sprinkle the coarse salt over the blondies before cutting and serving.