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I‘ve been meaning to share this recipe with you since last year. I actually feel bad for holding out on you so long, because the textures of this recipe are next level deliciousness.
That’s actually the reason it took so long for me to finally be able to publish these Fudge Stuffed Blondies!
The first batch of photos didn’t capture the intensely fudgy texture quite well enough.
Then the second batch of photos came out the complete wrong color
And after making a few batches of these blondies while developing the recipe and while photographing, I just couldn’t have them in the house anymore. They’re TOO dangerous.
So I waited a few months. Then the other day I felt a jolt of inspiration and immediately got into the kitchen to make these blondies.
Finally, I think I was able to capture the texture. Can’t you just imagine what taking a bite would feel and taste like?! I hope you make these soon. They’re super easy to whip up.
While placing the fudge filling onto the first layer of blondie batter, I like to take portions of the fudge, flatten it out slightly in my hands, then place it down to make a relatively even layer. Luckily it’ll all bake out into a dream, whether the layers were perfect or not.
If you do make this Fudge Stuffed Blondies recipe, be sure to snap a picture and share it on Instagram with #handletheheat.
More Blondie Recipes:
For the filling::
-
1 1/4
cups
(213 grams) semisweet chocolate chips
-
1/3
cup
sweetened condensed milk
-
1
tablespoon
unsalted butter
For the blondies::
-
1
stick (113 grams) unsalted butter, melted
-
1
cup
(200 grams) light brown sugar
-
1
large egg
-
1
teaspoon
vanilla extract
-
1/8
teaspoon
fine salt
-
1
cup
(127 grams) all-purpose flour
-
Preheat the oven to 350°F. Line an 8 by 8-inch pan with foil or parchment. Spray with nonstick cooking spray.
-
In a small saucepan set over low heat combine the condensed milk, chocolate chips, and butter. Heat, stirring often, until melted and smooth. Let cool.
-
In a large bowl stir together the butter and sugar. Stir in the egg and vanilla until smooth. Add in the salt and flour and stir until just combined. The mixture will be thick.
-
Spread half of the batter into the bottom of the prepared pan. Scoop and flatten the fudge mixture evenly over the dough. It doesn’t have to be perfect. Spread the remaining batter over the fudge evenly to cover completely.
-
Bake for 25 minutes, or until lightly golden on the outside but still fudgy and moist on the inside. It’s better to under-bake than over-bake here! Let cool completely before cutting.
Am I the only one who had a blob of blondie batter on top of the fudge, totally unspreadable?
Seems like the proportions are way off. I weighed everything and the blondie part is not enough for my roughly 8×8 pan. It doesn’t spread, it just blobs on top of the fudge. Either I messed up or the blondie batter needs to be less thick, more pourable.
I am sure they’ll taste good, but I am afraid they’ll look like shit. I will stick to other recipes I’ve tried. This was my first recipe from this blog/IG. Not sure I will try more if a basic blondie recipe ends up like patchy, two-tone dog poop in a pan.
Hi Anita! Sorry to hear you had issues with this recipe! It sounds like the technique of getting the dough/batter to spread thin may be the issue. Try patting it between your palms to thin it out, and don’t worry if it doesn’t look perfect because it’ll smooth out a bit when baking. How did your baked blondies look and taste?
Beyond fudgey deliciousness. Like you’ll need a nap after the fact.
I made these without the fudge middle and added candy toppings (sprinkles, m&ms, Reese’s, & Oreos) on top and it came out amazing! My question is if I wanted to use this Blondie recipe but do it in chocolate brownie form, is there anything should I change to the recipe or can I add either cocoa powder, melted chocolate, or?
Taste-wise, these are yummy. Easy to make also. My only reservation about these is that because the recipe does not use a full can of sweetened condensed milk, I end up throwing out the remainder of the 14 ounce can. I always feel a little wasteful doing that. Doubling the recipe and making a 9″ x 13″ pan would use up more of the can but it still would not use up the entire can. Other than that, I love the chewiness of the cookie so I will make these again.
Oh you don’t need to waste condensed milk they last quite a long time in the fridge, u could also just drizzle them on top of ur Blondies for extra stickyness lol. Or make more fudge to eat it up with spoon or something
I made these on 5/15/20 and its a simple and straightforward recipe. If you are going to make this, my only suggestion to you would be to DOUBLE the blondie part. I made as it is described and weighed it (482 grams!) so each layer could be even, but when it came time to cover the chocolate, the dough was not very spreadable and it was simply not enough. Otherwise, great recipe!!!
I made these today, and they tasted good. However the Blondie dough seemed to be about half the amount needed for an 8×8. I used barely half to cover the bottom and it was such a thin layer that it would hardly cover. Then there was a thick layer of fudge. The remaining Blondie dough didn’t really cover the top. I spread it SOO thin. I had tiny bits of fudge coming through. I probably wouldn’t make this one again, but I did like that it had minimal ingredients!
I fail the chocolate feeling, I think. It dissolves into two consistency: watery and gooey chocolate. Can you suggest me what’s wrong?
Thank you.
Can you suggest a way to incorporate Nutella into these?
You can always replace the fudge layer with Nutella!
Am I the only one who had trouble with this recipe?! I feel like saying to “pour” the “batter” is inaccurate as it comes out more like a cookie dough… So it’s more of a spread than pour. Went over the recipe 100 times to see if I missed anything and I didn’t. Let’s hope for the best!
That’s a good point, I’ll update the recipe to clarify! Hopefully they turned out tasty 🙂
I just made them and while the taste is great, the fell apart while transferring to a cooling rack.
I followed the recipe to a T. Is there anything I missed?
Hi, Paulina! This recipe doesn’t call for cooling using a rack. Also, if you line the pan with foil or parchment and leave an overhang, that helps to transfer the sheet of blondies to a cutting board without it breaking apart.
This chocolate cake I like, the formula you shared helped me a lot in processing this dish.
They look amazing!
I’d really love to give this a try, but it’s hard to come by condensed milk where I live. Is there a way to substitute it? Or do I have to live without these in my life?
Loved them. Taste kind of like a chocolate chip cookie. Doubled the recipe for 9 by 13 and it worked out great, Maybe just a little thick on the fudge.