Sweetened condensed milk chocolate fudge baked into layers of butterscotch blondie. Rich and delicious, and makes plenty to share!
Chocolate will scorch if overheated, so heat carefully on low heat.
Combine chocolate chips, 2 tablespoons butter, and sweetened condensed milk. Heat over low heat and stir constantly until chocolate chips are melted and mixture is smooth, being sure to scrape the bottom. Set aside.
In a large saucepan or large microwave-safe bowl, melt the butter. Add the brown sugar, salt, and vanilla, and whisk to combine. Whisk in the eggs, mixing well (about 30-60 seconds should do it).
Use a rubber spatula to stir in the flour. Mix until there's no dry flour, even when you scrape the bottom, but no need to overmix.
Spread half of the blondie batter in the bottom of a greased 15x10 inch baking pan. Drop fudge by tablespoonfuls over blondie batter, and carefully smooth so it covers almost the entire pan.
Drop remaining blondie batter in tablespoonfuls over the fudge. Use the flat part of a butter knife to smooth the batter out, covering most but not all of the fudge. Use the tip of the knife to swirl the batter together.
Bake at 350F for 25, until center is set and edges are golden. Cool for at least one hour, then cut into 48 bars. Store in an airtight container.
If desired, you can optionally put ½ cup shredded coconut and ½ cup chopped nuts into the blondie layer.
Sweetened condensed milk is not the same as evaporated milk; the latter will not work in this recipe.
To make fudge layer in the microwave: heat in a large microwave-safe bowl on high heat in 10-15 second bursts, stirring after each one, until chocolate is melted and mixture is smooth. Do not overheat.
If you overheat your fudge and it's lumpy, and you don't have extra ingredients, you can salvage it! Set it aside until the mixture is at room temperature. Then, reheat it on low heat, stirring carefully and scraping the bottom. The fudge will never become perfectly smooth, but you won't notice issues in the bars.
Split the blondie batter as evenly as possible between the top and bottom layers. Add a little more to the bottom if necessary to get it to spread out, but these bake best if the layers are equal.
Adapted from the Pillsbury Best Cookies Cookbook.
Calorie count is an estimate only and was generated in MyNetDiary.
Originally posted in 2010 and again in 2017; updated in 2023 for clarity.