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Blondies with ganache and toffee, cut into squares.

High Altitude Blondies with Ganache and Toffee

Heather Smoke
Soft, moist and chewy blondies with ganache frosting, crunchy toffee bits, chocolate chips and flaky salt.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 4 hours
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings16

Equipment

Ingredients
 

Blondies

  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • ⅓ 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
  • ⅓ 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.

Notes

Store leftover blondies in an airtight container at room temperature for up to 3 days.
Keyword Blondies, Chocolate Ganache, Cookie Bars, High Altitude, Toffee
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