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.
This post may contain affiliate links. Read our disclosure policy.
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.
Free Cookie Customization Guide!
The science-based guide so you can bake perfect cookies every time!
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.
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.