These high altitude blondies with ganache are the ultimate treat for cookie bar lovers. The blondies are quick and easy to make, with a soft, moist and chewy texture. Creamy dark chocolate ganache is spread over the blondies, then topped with crunchy toffee bits, mini chocolate chips and flaky salt.
You might also love these high altitude recipes for hazelnut maple sugar cookie bars, salted peanut butter blondies, and easy coffee blondies.
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Why You’ll Love This Recipe
No Mixer Needed. Today’s blondie recipe uses melted butter in the dough, so you can mix up the cookie dough with a bowl and whisk.
Crunchy, Chewy, Salty, Sweet. These blondies with ganache have all the best flavors and textures that makes a dessert extra delicious. The cookie bars are so soft and chewy, the rich chocolate ganache is creamy, and the sprinkling of toffee bits and chocolate chips add the perfect crunch on top. And since sweet treats are usually best with a little salt, I finished these blondies with some flaky Maldon salt.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Blondies
- Unsalted Butter. Adds a rich, buttery flavor, and keeps the blondies moist.
- Sugar. Traditionally, classic blondies contain a combination of granulated sugar and light brown sugar. The sugar adds sweetness and moisture, while the brown sugar adds flavor notes of butterscotch and caramel.
- Vanilla Extract. Flavor.
- Eggs. Gives the cookie dough structure, moisture and strength, as well as keeps the blondies soft and chewy.
- Flour. All purpose flour gives the blondies structure and strength.
- Baking Powder. Leavening agent.
- Salt. Balances the sweetness.
Ganache
- Chocolate. You can use semi sweet or dark chocolate chips, or chop up a bar of chocolate to make the ganache.
- Heavy Whipping Cream. With its high fat content, heavy whipping cream makes the most luxurious ganache.
- Toppings. Toffee bits, mini chocolate chips and flaky finishing salt add a crunchy finish, and make these blondies absolutely beautiful to look at.
Instructions
Blondies
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a 9-inch baking pan with parchment paper, or spray the pan with non stick baking spray.
- In a bowl, whisk together the melted butter, granulated sugar and brown sugar, then whisk in the eggs and vanilla until smooth.
- Separately, sift together the flour, baking powder and salt. Add the dry ingredients to the wet, and stir everything together with a spatula into a soft dough.
- Spread the dough evenly into the prepared pan, and bake for 28-30 minutes. The edges should be set and the top golden brown and slightly puffed, but the cookie bars will still be underdone under the crust. Do not over bake, or they will end up dry.
- Set the pan on a cooling rack, and cool for 1 1/2 hours before adding the ganache.
Ganache
- Finely chop the chocolate and place it in a bowl.
- In a saucepan over medium heat, warm the cream just until it’s hot and beginning to simmer around the edges. Remove from the heat and pour the hot cream over the chocolate. Let stand for 3 minutes, then stir together until you have a smooth, creamy ganache.
- Spread the ganache over the blondies, and let it cool and set for about 30 minutes before sprinkling with the toffee bits, mini chocolate chips, and flaky salt. Lightly press the toppings into the ganache.
- Let the blondies continue to cool for 1 1/2 – 2 more hours before cutting into squares.
Frequently Asked Questions
How long do these blondies with ganache stay soft?
Store leftover blondies in an airtight container at room temperature for up to 3 days, and they’ll stay soft and fresh.
How are blondies different from sugar cookie bars?
Blondies or “blonde brownies” and sugar cookie bars are both certainly in the cookie bar category. While similar to each other, they have a few notable differences. Sugar cookie bars are usually made with granulated sugar and no mix-ins. Classic blondies typically contain a combination of granulated sugar and light brown sugar. The sugar adds sweetness and moisture, while the brown sugar adds flavor notes of butterscotch and caramel. Blondies often contain mix-ins like chocolate chips and/or nuts.
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High Altitude Blondies with Ganache and Toffee
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9 inch baking pan
Ingredients
Blondies
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- â…“ cup light brown sugar, lightly packed
- 1 tbsp vanilla extract
- 2 large eggs
- 2 ½ cups all-purpose flour, fluffed, spooned and leveled
- 1 ¼ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
Ganache
- 4 oz good quality dark chocolate, chopped (or chocolate chips)
- 4 oz heavy whipping cream
- â…“ cup toffee bits
- 2 tbsp semi sweet mini chocolate chips
- ¼ tsp flaky finishing salt
Instructions
Blondies
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a 9-inch baking pan with parchment paper, or spray the pan with non stick baking spray.
- In a bowl, whisk together the melted butter, granulated sugar and brown sugar, then whisk in the eggs and vanilla until smooth.
- Separately, sift together the flour, baking powder and salt. Add the dry ingredients to the wet, and stir everything together with a spatula into a soft dough.
- Spread the dough evenly into the prepared pan, and bake for 28-30 minutes. The edges should be set and the top golden brown and slightly puffed, but the cookie bars will still be underdone under the crust. Do not over bake, or they will end up dry.
- Set the pan on a cooling rack, and cool for 1 1/2 hours before adding the ganache.
Ganache
- Finely chop the chocolate and place it in a bowl.
- In a saucepan over medium heat, warm the cream just until it's hot and beginning to simmer around the edges. Remove from the heat and pour the hot cream over the chocolate. Let stand for 3 minutes, then stir together until you have a smooth, creamy ganache.
- Spread the ganache over the blondies, and let it cool and set for about 30 minutes before sprinkling with the toffee bits, mini chocolate chips, and flaky salt. Lightly press the toppings into the ganache.
- Let the blondies continue to cool for 1 1/2 – 2 more hours before cutting into squares.
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