No need to choose between a blondie and a brownie, this dessert features the flavors of both! A soft and chewy brown sugar blondie with a thick and creamy chocolate fudge filling. These blondies are sure to satisfy your sweet tooth!
I love a twist on a classic recipe and this dessert delivers. Not only are the flavors incredible, but the recipe comes together quickly and easily – you don’t even need a mixer! Let’s get to it!
Why you’ll love this recipe
Flavor: Brown sugar blondie and fudgy brownie in ONE dessert!
Texture: Chewy edges, creamy chocolate center, and little bits of coconut and pecans all throughput.
Size: This recipe is made in an 8×8 pan, so it’s not too big. Since the bars are rich a little goes a long way. You can stretch this recipe to feed up to 16 people.
Ease: The batter for each layer comes together in minutes. The hardest part of this recipe is the layering, I have tips on this below.
Overview
*Full recipe below in the recipe card*
Blondie batter: This will be the bottom layer and the top layer. This is a classic brown sugar blondie with two special additions: shredded coconut and pecans. The coconut and pecans are subtle but they add texture and help bulk up the blondie to keep it from being overpowered by the fudge filling.
Fudgy “brownie” filling: This is not technically a brownie batter. It’s a combination of melted chocolate chips, sweetened condensed milk, and butter. It’s smooth and creamy and so fudgy!
Assembly: Scoop half of the blondie batter into the bottom of a greased and lined 8×8 baking pan. Spread into an even layer. Pour the fudge filling over that and spread it into an even layer. Top with the remaining blondie batter (more on this below).
Bake: Bake in the lower third of the oven for about 30 minutes then cool completely.
Recipe tips
This recipe is quite simple and straight forward. These tips will help you get the perfect fudge-stuffed blondies every time!
The blondie batter needs to be evenly divided so that that the crust and topping are the same size. There is not an abundance of batter and you will need all of it. Once the batter is prepared, spread it into an even layer in the mixing bowl then score it down the middle to get an idea of how much to use for each layer.
The top layer of blondie batter is the most difficult to get into place. You don’t want to mix the batter into the fudge layer beneath it otherwise you won’t have distinct layers. I place blobs of blondie batter all over the top of the chocolate layer then I moisten my fingertips with water to spread it into and even layer.
Bake in the lower third of the oven. This ensures that the bottom of the bars are well baked and not soggy.
Recipe
Fudge Stuffed Blondies
Ingredients
Blondie:
- ½ cup unsalted butter, melted and still warm
- ¾ cup light brown sugar, packed
- 1 large egg
- ¾ teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons all purpose flour, see note
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup sweetened shredded coconut
- ⅓ cup finely chopped pecans
- flaky sea salt, optional
Fudge filling:
- ⅔ cup bittersweet/dark chocolate chips
- ⅔ cup sweetened condensed milk
- 1 tablespoon unsalted butter
Instructions
- See notes section for tips before starting the recipe.
- Preheat oven to 350°F with a rack in the lower third of the oven. Line an 8×8 square pan with foil or parchment paper and spray with non-stick spray. Note: do not use a 9×9 pan, you will not have enough batter.
- Blondie batter: In a large bowl, whisk ½ cup warm butter and brown sugar for one full minute, until completely combined. It will start out with the butter settling on top of the sugar, but once you keep whisking it will come together. Add egg and vanilla extract, whisking until well combined. Remove the whisk from the bowl, tapping off any excess batter into the bowl.
- In a separate bowl, combine flour, cornstarch, baking powder, and salt. Add the flour mixture, coconut, and pecans to the wet ingredients and use a rubber spatula or wooden spoon to stir until the batter is fully combined (at least 15 strokes). Set aside briefly while you prepare the fudge filling.
- Fudge filling: Add chocolate chips, sweetened condensed milk, and butter into a microwave safe bowl. Microwave in 15 seconds increments, stirring well between each, until melted and smooth. This took me about 45 seconds.
- Assembly: Scoop half the blondie batter into the prepared pan and spread into an even layer. Drizzle the melted chocolate over the top and spread into an even layer. Top with the remaining blondie batter. The easiest way to do this is to place blobs of blondie batter all over the chocolate layer. Moisten your fingertips with water and flatten and spread the blondie batter into an even layer. Sometimes I leave a little bit of chocolate exposed on the sides of the pan. If desired, you can sprinkle the top of the bars with flaky sea salt. Bake in the lower third of the oven for about 30 minutes, until light golden brown. Be careful not to overbake. Place pan on a wire rack and cool completely.
Notes
- The blondie batter needs to be evenly divided so that that the crust and topping are the same size. There is not an abundance of batter and you will need all of it. Once the batter is prepared, spread it into an even layer in the mixing bowl then score it down the middle to get an idea of how much to use for each layer.
- The top layer of blondie batter is the most difficult to get into place. You don’t want to mix the batter into the fudge layer beneath it otherwise you won’t have distinct layers. I place blobs of blondie batter all over the top of the chocolate layer then I moisten my fingertips with water to spread it into and even layer.
- Bake in the lower third of the oven. This ensures that the bottom of the bars are well-baked and not soggy.
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Rose says
Delicious! I love the chewy edges.
Viv Senekal says
I tried these out last night……what a treat! They are so scrumptious and more-ish. Thank you so much for sharing the recipe.
Allison says
You’re welcome! I’m glad you enjoyed them.
Susan Reed says
When do the coconut and pecans come into play?
Allison says
Hi, Susan. Sorry that wasn’t clear. I have updated the instructions, they get added in step 4. Enjoy!
Nicole says
The texture of the blondie layer looks amazing and I would love to try this recipe but I can’t eat coconut, do you have any suggestions when substituting the shredded coconut in the blondie batter? Also I find that measuring flour in cups is very unreliable, even with the spoon and level method, any idea how much the total weight of the flour in grams would be for this recipe? Thank you in advance!
Allison Mattina says
Hi, Nicole. You can just leave out the coconut. I recommend 145 grams of flour for the blondie batter. Enjoy!