Get the Recipe:
Chocolate Chip Ganache Blondies
Simple blondies get all dressed up with a rich ganache topping in these Chocolate Chip Ganache Blondies!
Ingredients
For the blondies:
- 2 cups (240 g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, melted and slightly cooled
- 2 cups (400 g) firmly packed light brown sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 cup (170 g) semisweet chocolate chips
- 1 cup (120 g) chopped pecans
For the ganache:
- 8 ounces (226 g) semisweet or bittersweet chocolate, roughly chopped
- 1 tablespoon (15 ml) light corn syrup*
- ½ cup (120 ml) heavy cream
- more chopped pecans, for garnish
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Instructions
To make the blondies:
- Preheat oven to 350°F (175°C). Grease a 9"x 13"x 2" baking pan.
- Whisk together the flour, baking powder, and salt. Set aside.
- 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.
- 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:
- Place the chocolate and corn syrup in a heatproof bowl. Set aside.
- 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.
- Pour the ganache over the blondies. Garnish with chopped pecans. Allow the ganache to set (10-15 minutes) before cutting into bars.
Notes
- *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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