Chocolate Ganache Filled Blondie Bars

They’re filled with ganache.  What else do I need to say?  And they’re fairly easy to make, as long as you’re patient, and you do all of the greasing and flouring the directions suggest.  I know it’s hard to wait, but if you try and remove the bars from the pan before they’re really, really cool, you’ll be sorry.

I’ve actually put mine in the freezer for 15 minutes or so to make sure they’re nice and firm.  And I have had to cut my blondies in half right in the pan, then lift out the halves (very careful) with a spatula.  Once the bars have firmed up in the fridge, I like to bring them to room temperature before serving them.  They just taste better that way.

ganache filled blondies

Chocolate Ganache Filled Blondie Bars
Prep time
Cook time
Serves: 10-12 servings
  • 1 3/4 cups flour
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter, softened to room temperature
  • 1 3/4 cups packed brown sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla
  • 1/2 cup heavy cream
  • 8 ounces semisweet chocolate, finely chopped
  1. Preheat the oven to 350 degrees. Spray the bottom of a 10 by 15-inch jelly roll size pan with cooking spray or lightly coat with butter. Line the pan with wax paper and then butter and lightly flour the paper and sides of the pan.
  2. Whisk together the flour and salt in a small bowl.
  3. Beat the butter and sugar together in a large bowl until light and fluffy.
  4. Beat in the eggs one at a time. Stir in the vanilla.
  5. Reduce the mixer speed to low and add the flour mixture in 3 batches, beating just until well blended.
  6. Spread the batter evenly in the pan. Bake for 18 to 20 minutes until a wooden toothpick comes out clean but not dry; do not overbake. Transfer to a wire rack to cool completely.
  7. Bring the cream just to a boil in a small saucepan over medium heat.
  8. Place the finely chopped chocolate in a medium bowl. Pour the hot cream over the finely chopped chocolate and stir gently to combine until the mixture is smooth and creamy.
  9. Let the ganache stand at room temp for 20-30 minutes to set. It should be spreadable but not runny.
  10. Invert the blondies carefully onto a large cutting board.
  11. Cut the cake crosswise in half with a long serrated knife (just like you would cut a sandwich in half to share with someone – NOT like you would cut a cake into two layers, the bars are too thin for that). You should have 2 smaller rectangles.
  12. Spread the ganache evenly on one half of the blondies to within 1/8 inch of the edges.
  13. Carefully set the other half on the top, matching the cut edges. Cover and refrigerate until the ganache is set, at least 2 hours or up to 2 days.
  14. Before serving, trim the uncut edges from the bars. Serve chilled or at room temperature.

Who Dished It Up First: Adapted from Mel’s Kitchen Cafe.



  1. Oh, those look sooooo good! I’ll have to ask my mom to make them. :-D

  2. Drool! Not much else to say :)

  3. These look wonderful!
    Definitively gonna try them

  4. oh what are you doing to me! These look wonderful :) crazily moorish i bet!

  5. Oh yummy! Way to bring a normal blondie to a whole new level =)

  6. I love blondies! I just dont like chocolate.

  7. I love blondies! I just dont like chocolate.

  8. Easy for my girls!

  9. These look awesome… I’m on the fence about blondies typically but this might push me into a blondie lover.

  10. This sounds and looks so good…

    I shared this recipe on my Must Try Tuesday blog post yesterday…

    Thanks for sharing!


  11. bar cookies filled with ganache- oh yes!

  12. So I did try them and these are soooooooooooooo good!!!
    Not at all difficult to make, but so easy to eat :):)
    You can see my post here

    I did make some changes, but the idea is yours, and of-course I gave you credit and a link to this post.
    My post is in Hebrew, and translators are on top left side-bar

    Thank you for a great recipe :)

  13. Looks YUMMM :D

    Followed ya over from FTLOB :D

Speak Your Mind