Tessa’s Recipe Rundown
Taste: Sweet, chocolaty, and buttery. What more could you want?!
Texture: Insanely chewy and fudgy!
Ease: Placing the fudge layer in between the blondie batter is a little awkward, but luckily it doesn’t have to be perfect.
Pros: Fun twist on a simple dessert. You could also cut them up into smaller pieces to feed a crowd.
Cons: None!
Would I make this again? Yes, definitely.
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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.
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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:
Fudge Stuffed Blondies
Ingredients
For the filling:
- 1 1/4 cups (213 grams) semisweet chocolate chips
- 1/3 cup (104 grams) sweetened condensed milk
- 1 tablespoon (14 grams) 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
Instructions
- Preheat the oven to 350°F. Line an 8 by 8-inch pan with foil or parchment. Spray with nonstick cooking spray.
Make the Filling:
- In a small saucepan set over low heat, combine the chocolate chips, condensed milk, and 1 tablespoon of butter. Heat, stirring often, until melted and smooth. Set aside to cool.
Make the Blondies:
- In a large bowl, stir together the melted butter and brown 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.
Assemble:
- Spread half of the blondie batter into the bottom of the prepared pan. Scoop and flatten the fudge filling evenly over the dough. It doesn’t have to be perfect. Spread the remaining blondie 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.
I made the same mistake as the last commenter I think. It should have been specified that step 2. is for the filling and step 3 is for the outer blondie. I added the stick of butter to the saucepan rather than the tablespoon
Hi Rene, thanks so much for the feedback! I’ve updated the recipe instructions so they’re easier to follow. I hope you give this recipe another try. Let us know how it goes if you do!
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?