These are butterscotch blondies with a layer of fudge in the middle. That’s really all the description you really need to be convinced to make these.
These bars are rich, but very delicious. The fudge keeps them moist, even after a few days, and I expect that they’d freeze well. The recipe was simple. Layering blondie and fudge layers isn’t something I usually like doing, but it was easy, and honestly, still took less time than dropping cookie dough and baking sheets of cookies would. These bars bake in a 15×10 inch pan, so the recipe makes a lot – great for sharing. The entire pan yields 48, and you certainly don’t want them bigger than that.
I rediscovered this recipe as I’ve been going through my archives from when I started this blog, and I wish I’d revisited it sooner. The recipe actually comes from the Pillsbury Best Cookies Cookbook, one of the first cookbooks I bought, off of a bargain shelf at a mall bookstore while I was in high school. It’s also one of the cookbooks that survived the cookbook purge I made when I moved from St. Louis to New Jersey, probably because it’s the source of my Mexican Wedding Cookie recipe. Definitely worth the five dollars I spent on it; I’m glad I kept it.
- 12 ounces chocolate chips (1 bag)
- 2 tablespoons butter or margarine
- 1 14oz can sweetened condensed milk (not evaporated)
- 1 cup (2 sticks) butter or margarine, melted
- 2¼ cups brown sugar
- 2 eggs
- 2 cups flour
- ½ cup coconut (optional, and unnecessary)
- ½ cup chopped pecans or walnuts (optional - I skipped them)
- 1 teaspoon salt (skip if using margarine)
- 1 teaspoon vanilla
- Melt together chocolate chips, 2 tablespoons butter, and sweetened condensed milk. On the stove, heat over low heat and stir constantly until chocolate chips are melted and mixture is smooth. In a microwave, heat in a large bowl on high heat in 10-15 second bursts, stirring after each one, until chocolate is melted and mixture is smooth. Set aside.
- Mix together 1 cup melted butter and brown sugar. Whisk in eggs, then stir in remaining ingredients.
- Spread half of the blondie batter in the bottom of a greased 15x10 inch baking pan. Drop chocolate mixture by tablespoonfuls over blondie batter, and smooth. Drop remaining blondie batter in teaspoonfuls over fudge, and smooth; you don't have to cover all of the fudge when you smooth it out. Cut through the batter lightly using a butter knife to swirl.
- Bake at 350F for 25-35 minutes, until bars are set and a toothpick inserted into the center comes out clean. Cool for at least one hour, then cut into 48 bars. Store in an airtight container.