Chocolate Ganache Blondies

Chocolate Ganache Blondies is a yummy, baked dessert. It's loaded with semisweet chocolate chips, topped with chocolate ganache, and salt! This is a dessert that never goes out of season. It's always a hit, especially to those who love Peanut Butter Blondies or White Chocolate Blondies, too!

Wanna try Filipino-inspired desserts? Check out our creamy Buko Pandan and sweet buttery Ube Tarts!

Jump to:

• Why You’ll Love This Recipe
• Ingredients
• Substitution and Variations
• FAQs
• Chocolate Ganache Blondies

Why You’ll Love This Recipe

These chewy blondies are perfect for beginner bakers. They're so simple - they only need basic pantry staples like large eggs. The soft blondie batter contrasts beautifully with the glossy, dark ganache on top.

The mixture is vegetarian-friendly and easy to make dairy-free by using plant-based butter and coconut cream. Dried cranberries add a pop of tartness and antioxidants. It makes each bite a delicious balance of flavor and texture.

You can also prep these ahead of Easter parties, bake sales, or just because. It’s super reliable and crowd-pleasing. You'll very much love how easy it is to make ganache!

Ingredients

Listed below are all the ingredients you will need:

Blondie Base

• Butter
• Brown sugar
• Egg
• Vanilla extract
• Salt
• All-purpose flour
• White chocolate chips
• Dried cranberries

For the Ganache

• Semi-sweet chocolate chips
• Half & half or heavy cream

See the recipe card for quantities.

Instructions

1. Preheat oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper or foil.

2. In a large mixing bowl, whisk together the melted butter and brown sugar until smooth.

3. Add the egg and vanilla extract, mixing until well combined.

4. Stir in the salt and flour until just combined.

5. Gently fold in the white chocolate chips, semi-sweet chocolate chips, and cranberries.

6. Pour the batter into the prepared pan and bake for 20–25 minutes or until the center is set and the edges are golden.

7. While the blondies are cooling, make the ganache.

8. In a saucepan over medium heat, combine chocolate chips and half & half.

9. Stir until fully melted and smooth.

10. Pour the ganache over the cooled blondies.

11. Let it set and harden before slicing and serving.

Substitution and Variations

• Ingredient Swap
  Use flaxseed egg instead of regular egg.
  Swap half & half for coconut cream.
  
• Variation
  Swirl in some caramel for a richer flavor.
  Don't like cranberries? Use raisins or dried mango instead.
  
• Mistake to Avoid
  Don’t overbake. After removing them from the oven, the blondies will continue to cook slightly.
  Stir the ganache every 20 second intervals so you can avoid scorching it.
  
• Storage Tips
  • Store in an airtight container at room temperature for up to 4 days.
  • Refrigerate for a fudgier texture or to extend freshness up to 1 week.
  • Freeze for up to 2 months (slice first for easy grab-and-go treats).
  • Cool completely before slicing. Use cooking spray on your knife for cleaner cuts.

FAQs

You Might Also Like:

• Christmas Cake Mix Cookie Bars
• White Chocolate Fruit Tart
• Choco Mint Blossom Cookies
• Chocolate Filled Croissant

Recipes for Every Moment

Impressive dessert for last-minute guests? Our rich Chocolate Ganache Blondies are quick to whip up and guaranteed to impress with their decadent layers and fancy finish.