FREE SHIPPING AT AN ORDER VALUE OF 75 €

Snicker Doodle Chocolate Spread Blondies

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

Ingredients
Servings:
Blondies
g
Butter
g
Granulated Sugar
g
Brown Sugar
Eggs
tsp
Vanilla Extract
g
All-Purpose Flour
tsp
Baking Powder
tsp
Ground Cinnamon
tsp
Ground Ginger
tsp
Kosher Salt
Ganache
g
Dark Chocolate
g
Heavy Cream
tbsp
Butter
tbsp
Pistachios
crushed

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 175°C. Line a 23x23cm square baking pan with parchment paper and grease the sides. Set aside.
  2. In a large mixing bowl, beat together the butter, brown sugar, and sugar until combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  1. Preheat the oven to 175°C. Line a 23x23cm square baking pan with parchment paper and grease the sides. Set aside.
  2. In a large mixing bowl, beat together the butter, brown sugar, and sugar until combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

You May also love

Peanut Butter Apple Rolls

Caramelized Apple Blondies

Raspberry Lemon Rolls with Ricotta Cream

WE believe in

Real food
Real people
Real Life

Change your language on the web

Search

Search

Login

Register

Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy.