Chocolate Chip Ganache Blondies Recipe – Learn like a Pro: Blondies are a well-liked dessert classic due to its chewy texture and mouthwatering flavor, which is reminiscent of butter. But why settle for the mundane when you can take this time-honored dessert to the next level by adding a layer of chocolate chip ganache that is just scrumptious?
Chocolate Chip Ganache Blondies Recipe – Learn like a Pro
In this recipe, we will walk you through the process of making the ideal batch of Chocolate Chip Ganache Blondies, which will not only excite your taste buds but also leave your friends and family in awe. Whether you are feeling the need for a sweet treat for yourself or you are getting ready for a special gathering, these blondies are guaranteed to be the highlight of the occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1 ¾ cups light brown sugar, packed
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
For the Ganache
- 1 cup heavy cream
- 1 ½ cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Also See:
Lemon Blueberry Muffins Recipe – Learn Like A Pro
Instructions
- Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Grease and line a baking pan measuring 9 inches by 13 inches with parchment paper, making sure that the paper extends over the sides of the pan so that it can be removed easily later.
- The melted butter and brown sugar should be mixed together in a large mixing basin using a whisk until they are completely blended and smooth.
- Make sure to give the mixture a thorough pounding after each addition of the eggs. When the vanilla essence is completely mixed, stir it in.
- The flour, baking powder, and salt should be mixed together in a separate basin using a sifter.
- Mix the dry ingredients into the wet mixture in a slow and steady manner until they are completely incorporated. Take care not to overmix the items.
- Mix the chocolate chips in with a gentle folding motion until they are uniformly distributed throughout the mixture.
- By using a spatula, properly distribute the batter once it has been poured into the baking pan that has been prepared.
- After the oven has been warmed, bake the cake for twenty-five to thirty minutes, or until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs showing.
- While the blondies are in the oven, you should get the ganache ready. To bring the heavy cream to a simmer, heat it in a small saucepan over medium heat until it reaches the point where it is boiling.
- After removing the pan from the heat, whisk in the chocolate chips and vanilla essence until the mixture is glossy and smooth.
- Once the blondies have finished baking, take them out of the oven and allow them to cool for around ten minutes while they are still in the pan.
- The heated ganache should be poured over the blondies that have been slightly cooled, and then a spatula should be used to spread it out evenly across the surface.
- You may either place the pan in the refrigerator to speed up the process of the ganache setting, or you can let it set at room temperature for approximately one hour.
- When the ganache has reached the desired consistency, remove the blondies from the pan by using the overhangs of the parchment paper.
- Make squares or bars out of them by placing them on a cutting board and slicing them.
- You can serve your Chocolate Chip Ganache Blondies in their original form, or you can add a scoop of vanilla ice cream to them for an even more decadent dessert.
- A container that is airtight can be used to store any leftovers for up to three days at room temperature, or it can be stored in the refrigerator for up to seven days. Have fun!
Tips for success
- Take precise measurements. In order to measure by weight, you can either make use of a kitchen scale or the spoon and sweep method.
- Always use a baking pan made of light-colored metal. When using dark pans, it is common for the outside edges to be over-baked, while the interior remains under-baked.
- The manner in which non-metal pans transfer heat is distinct, and the results they produce might vary greatly.
- Always use chocolate of a high quality. The quality of the chocolate will not only improve the flavor, but it will also melt more easily, resulting in a ganache that is smoother.
- Feel free to use any nuts of your choosing. Or, if you like, you may leave them out and add more chocolate chips instead.
- Corn syrup is not required to be used. Nevertheless, it will improve the durability of your ganache.
NotesÂ
It is not required to use corn syrup in and of itself. There are times when I prefer to add just that tiny bit of it to the ganache in order to make it have a little bit more durability. In the event that you would rather not use corn syrup, that is completely ok.
