There are some things in life that just rock your world and these snickerdoodle blondies with a creamy chocolate ganache are one of them! The pure cinnamon chocolate sugar bliss. So delicious!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 175°C. Line a 23x23cm square baking pan with parchment paper and grease the sides. Set aside.
In a large mixing bowl, beat together the butter, brown sugar, and sugar until combined.
Beat in the eggs, one at a time, until combined. Add the vanilla, beating until creamy. Add the flour, cinnamon, ground ginger, baking powder, and salt.
Pour the batter into the prepared baking pan and smooth out the top. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down completely.
In the meantime, place chocolate, cream, and butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water). Stir with a heatproof spatula until ganache is smooth, about 5 minutes. Let cool until thickened enough to hold an indentation from a spoon.
Remove tart from refrigerator and scrape ganache over the blondies. Using a spoon, gently work ganache over surface, creating a flat surface. Sprinkle with pistachios; let sit additional 10–15 minutes and cut into squares.
Preparing In The Kitchen
Preheat the oven to 175°C. Line a 23x23cm square baking pan with parchment paper and grease the sides. Set aside.
In a large mixing bowl, beat together the butter, brown sugar, and sugar until combined.
Beat in the eggs, one at a time, until combined. Add the vanilla, beating until creamy. Add the flour, cinnamon, ground ginger, baking powder, and salt.
Pour the batter into the prepared baking pan and smooth out the top. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down completely.
In the meantime, place chocolate, cream, and butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water). Stir with a heatproof spatula until ganache is smooth, about 5 minutes. Let cool until thickened enough to hold an indentation from a spoon.
Remove tart from refrigerator and scrape ganache over the blondies. Using a spoon, gently work ganache over surface, creating a flat surface. Sprinkle with pistachios; let sit additional 10–15 minutes and cut into squares.
