Cookie blondies with ganache – a recipe for the most delicious blondie cookie cake with soft ganache.
I made the ganache with 57% dark chocolate but it can also be made with, e.g., milk chocolate.
This recipe is heavily inspired by the excellent Camilla Hamid!
Cookie blondies (makes 16)
250 g butter
350 g sugar
175 g brown sugar
2 tsp. vanilla sugar
250 g all-purpose flour
200 g dark chocolate, chopped or buttons
200 ml cream
200 g dark or milk chocolate, chopped or buttons
Heat the oven to 175 C convection.
Melt the butter and set it aside. Put the eggs, sugar, brown sugar, vanilla sugar and all-purpose flour in a bowl. Add the butter and stir it all together with a spatula. Don’t beat the batter, because then it won’t be fudgy. Stir the chocolate into the batter and place the batter in a 30 × 40 cm cake tin lined with baking paper. Bake the cake for 20-25 minutes. Allow the cake to cool.
Heat the cream in a small saucepan until it just starts to bubble. Put the chocolate in a bowl and pour the hot cream over it. Let it stand for 5 min., after which stir in the middle with a spatula until the ganache combines and becomes glossy. Refrigerate the ganache for 15 minutes and then pour it onto the cake. Refrigerate the cake until the ganache sets. Cut the cake into small squares and serve. Enjoy!