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Chocolate Chip Ganache Blondies

Chocolate Chip Ganache Blondies take simple chocolate chip blondies and dress them up with a simple chocolate ganache!

Chocolate Chip Ganache Blondies piled on a light blue and white plate

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!!!

a chocolate chip blondie on a square of parchment paper

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!

Find more blondies recipes in the Recipe Index!

Chocolate Chip Ganache Blondies

Yield 24 2-inch bars
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Simple blondies get all dressed up with a rich ganache topping in these Chocolate Chip Ganache Blondies!

Chocolate Chip Ganache Blondies piled on a light blue and white plate


For the blondies:

  • 2 cups (240g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 2 cups (400g) firmly packed light brown sugar
  • 2 large eggs
  • 1 & 1/2 teaspoons vanilla extract
  • 1 cup (170g) semisweet chocolate chips
  • 1 cup (120g) chopped pecans

For the ganache:

  • 8 ounces (226g) semisweet or bittersweet chocolate, roughly chopped
  • 1 tablespoon light corn syrup*
  • 1/2 cup heavy cream
  • more chopped pecans, for garnish


To make the blondies:

  1. Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate bowl, combine the butter, brown sugar, eggs, and vanilla until thoroughly mixed. Stir in the flour mixture, mixing just until combined. Stir in the chocolate chips and pecans.
  4. Transfer the batter to the prepared pan, and spread evenly. Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean. Set the pan on a wire rack to cool.

To make the ganache:

  1. Place the chocolate and corn syrup in a heatproof bowl. Set aside.
  2. Place the cream in a heavy saucepan. Bring to a boil over medium-high heat. Remove the cream from the heat, and pour it over the chocolate. Let sit for 5 minutes. Then stir until smooth.
  3. Pour the ganache over the blondies. Garnish with chopped pecans. Allow the ganache to set (10-15 minutes) before cutting into bars.


*The corn syrup is not necessary, per se. I sometimes like to add just that little bit of it to make the ganache hold up a little better. If you prefer not to use corn syrup, that's absolutely fine.

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More Ganache-Topped Desserts

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    15 Comments on “Chocolate Chip Ganache Blondies”

  1. These look so moist! Can’t wait for your cookbook! Love your recipes.

  2. To ganache or not to ganache….is that even a question?! OBVIOUSLY ganaching is always the way to go. These look awesome!

  3. These look so moist and delicious!! Great way to use basic ingredients that we usually have around!

  4. 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!

  5. 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 🙂

  6. These are great! So much brown sugary goodness…they were devoured by my family and I.

  7. brown sugar….mmmm

    chocolate chips….mmmm


  8. 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.

  9. 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.

  10. Could the recipe be doubled and baked in a large jelly roll pan?

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