Oreo Blondies
I tested several different versions of Oreo Blondies before landing on this recipe. The result is, without a doubt, the best and most delicious version I tried.
Servings: 16 pcs
Ingredients
- 350 g light brown sugar
- 225 g unsalted butter
- 2 eggs
- 1 tbsp vanilla extract
- Pinch of salt
- 275 g all-purpose flour
- 1 roll Oreo cookies roughly chopped (16 cookies)
- 100 g white chocolate chips or chopped white chocolate
- Oreo cookie crumbs for decoration
Equipment
- 20 x 20 cm baking pan
Instructions
- Melt the butter in a small saucepan. Once melted, pour it into a mixing bowl.
- Add the brown sugar and mix until combined.
- Add the eggs and vanilla extract and mix on low speed until fully incorporated.
- Add the flour and salt and mix gently until no dry flour remains.
- Fold in the chopped Oreos and white chocolate.
- Pour the batter into a baking pan lined with parchment paper and spread it evenly.
- Sprinkle a few extra Oreo pieces over the top.
- Bake for 25–30 minutes at 400°F/200°C (conventional oven). The top should have a thin, crisp crust, while the center may still have a slight wobble but should feel set.
- Allow the blondies to cool completely in the pan.
- Cut into squares before serving. These blondies are quite rich, so feel free to make smaller portions.
Tips
Let the blondies cool completely before slicing. They need time to firm up properly for the best texture.
How to store
Store in an airtight container at room temperature for 4–5 days.