Chocolate Chip Ganache Blondies take simple chocolate chip blondies and dress them up with a simple chocolate ganache!
Ganache-Frosted Chocolate Chip Blondies
I generally consider myself organized, at least with most things. But then there are times that I find myself with a pretty barren pantry because I didn’t quite plan out our grocery order as well as I should have. When that coincides with an urge to bake, that’s when I get back to the basics.
These Chocolate Chip Ganache Blondies are a prime example of putting some basic baking staples to use. All on their own, they are a delicious celebration of brown sugar with a good dose of chocolate and nuts thrown in for good measure. Even unadorned, they are really, really good. But with the ganache? Well, then they become something extra special.
I’m a firm believer in “less is more.” Unless you can put ganache on it, and then I say go for it. I used to think that ganache on anything was so impressive. And then I discovered how easily it’s made. Instead of that knowledge bursting my bubble, it just made me giddy to think I could now add ganache to all the things!!!
In less than 10 minutes (and 5 of that consisting of no effort on your part), you can whip up this dark chocolate ganache and transform a simple batch of blondies into a rich, delicious, beautiful dessert. Basic ingredients, yes. Basic results, not even close!
Tips for Success
- Measure accurately. Use a kitchen scale to measure by weight, or use the spoon and sweep method.
- Use a light-colored metal baking pan. Dark pans tend to over-bake the outside edges while leaving the inside under-baked. Non-metal pans conduct heat differently and can give widely varying results.
- Use good quality chocolate. Good chocolate will not only taste better, but it will also melt more easily for a smoother ganache.
- Substitute your favorite nuts. Or omit them if you prefer and add more chocolate chips.
- The corn syrup is optional. But it will make your ganache hold up better.
This is a great recipe for those times you want a real baking win but without a lot of fuss and time. I’m guessing that applies to all of us on most days. And if you have a good stock of basic baking ingredients, then you likely have everything you need to whip up a batch ASAP!
15 Comments on “Chocolate Chip Ganache Blondies”
These look so moist! Can’t wait for your cookbook! Love your recipes.
Thank you so much, Karen! 🙂
To ganache or not to ganache….is that even a question?! OBVIOUSLY ganaching is always the way to go. These look awesome!
These look so moist and delicious!! Great way to use basic ingredients that we usually have around!
Hey, Jennifer! It was my birthday yesterday and I made these blondies for my co-workers to celebrate! (OK, they were mostly for me) Super rich and moist and over-the-top chocolate! The perfect way to kick-off the school year and my new year. Thank you!
Happy belated birthday, Kendall! I’m glad you enjoyed the blondies!
Wow! I used to think that these were so hard to make. Now I know how doable it really is … but I can trick them all into thinking I’m an amazing baker 🙂
These are great! So much brown sugary goodness…they were devoured by my family and I.
Can you substitute corn syrup??
Maybe with golden syrup??
You can omit the corn syrup if you prefer. I’ve not tried using golden syrup in ganache, so I can’t say for certain that it would work the same. If you happen to try it, please let me know how it works.
Yesterday morning I somehow found my way to this recipe. My very first thought was, that I’ll bet I have all of the ingredients at hand. I did, and proceeded to make the blondies. I rarely go for something, simply for convenience sake. I will try to never rule out convenience again, as these blondies were nothing less than sensational. REALLY sensational. Jennifer’s exacting weights once again proved their weight in gold, as I do something pretty kooky for our little family of 2. I can take any 9 x 13 inch recipe, and divide all ingredients in half, plus 10% more of that half recipe, and then proceed to use an 8 x 8 inch square pan. Baking time is exactly the same, as well as the height/look of the blondies. Thank you for my ever growing compendium of Bake or Break recipes.
I’m so glad you liked them, Jeff!
Could the recipe be doubled and baked in a large jelly roll pan?
Hi, Ronda. If you want to double, I would bake it in two 9×13 pans.