Fudge Stuffed Blondies

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 317kcal

Author Allison - Celebrating Sweets

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 8x8 square pan with foil or parchment paper and spray with non-stick spray. Note: do not use a 9x9 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

Flour:

Fluff the flour several times with your measuring cup, scoop a heaping portion, and level it off with the back of a knife.

Recipe tips:

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.

Serving and storage:

Serve slightly warm or at room temperature. Serve as-is or top with ice cream, hot fudge and/or caramel sauce. Store tightly covered at cool room temperature for 2 days or refrigerated for 4 days. Leftovers may be frozen (double wrapped) for up to 3 months.

Recipe adapted from 50 Things To Bake Before You Die.

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