Take your blondies to the next level by stuffing them with Golden Oreos! These easy bars are chewy, soft, extra thick and perfect if you favor vanilla over chocolate. You’ll love the butter vanilla flavor, Oreo cookies and white chocolate chips.
If you love over the top desserts, but don’t feel like chocolate, then these Golden Oreo blondies are just the thing. They’re the vanilla version of my Oreo brownies. They’re dense, chewy, and almost fudgy in texture with a delicious hint of brown sugar and vanilla with tons of white chocolate chips. Then in the middle, you’ll find a layer of Golden Oreos for extra sweetness and a little extra texture. Because sometimes it’s good to be extra.
Decadent Golden Oreo Blondies
This recipe is based on my favorite blondies. However, because we need the blondies extra thick to stuff them with cookies – the recipe is adjusted slightly. It’s an easy, one-bowl kind of deal, and you don’t need to dirty your electric mixer either.
For the ingredients you’ll need:
- ¾ cup unsalted butter, melted.
- ½ cup brown sugar – light or dark. The brown sugar helps to make these extra flavorful and chewy.
- ½ cup granulated sugar.
- 1 large egg plus 1 additional egg yolk. The additional egg yolk makes these extra chewy. Be sure that you don’t use 2 full eggs.
- 2 teaspoons vanilla extract.
- 1 ¾ cup all-purpose flour. Always measure your flour correctly, otherwise the blondies can end up dry. Whisk it first, then spoon into a dry measuring cup and level off the top. Or use a kitchen scale – 1 ¾ cups weighs 219 grams.
- ¼ teaspoon salt – necessary for balancing out the sweetness. If you only have salted butter on hand, you can omit the salt from the recipe.
- ½ cup white chocolate chips. It can be super tempting to add more chocolate chips into this recipe, but the more chocolate chips you add, the harder it makes the bars to slice.
- 16 Golden Oreos
Note: There is no baking soda or baking powder in this recipe. Both these ingredients cause baked goods to rise. Because I like my blondies and brownies dense, chewy and verging on fudgy – we’re leaving them out in this recipe.
The batter comes together very quickly and can be made entirely by hand. You’ll whisk together the melted and cooled butter with the sugars, then in go the egg, egg yolk and vanilla extract. You want to whisk until you no longer see pools of butter in the mixture. Then carefully stir in the flour and salt until combined. Last but not least, in go the white chocolate chips. You could totally leave the chocolate chips out, or even stir in ½ cup sprinkles for a funfetti Golden Oreo blondie. I just recommend using jimmies (the cylinder-shaped ones) as opposed to nonpareils (the little round balls aka ‘100s of 1000s’) because they tend to bleed less color.
Then to assemble your blondies, you’ll spoon about ½ of the batter into the bottom of a lined 8×8 inch pan. Then add a layer of Golden Oreos (you’ll need 4 rows of 4 cookies) and lightly press them down. Then spoon the remaining batter over top, and spread it down.
Pro Tip: When lining the pan, always leave an overhang around the edges. This way, once the bars have fully cooled, you can lift them out of the pan and slice on a cutting board. When using parchment paper for brownies and bars, lightly spray the bottom of the pan, then place the parchment paper down. This helps “glue” the parchment paper to the pan so that it doesn’t move around as you spread the blondie batter down. Note that you aren’t greasing the parchment paper, but you’re greasing the between the pan and the paper. Of course, you could also simply grease the pan.
The bake time is long because the blondies are very thick. They’ll bake for 35 minutes in the preheated oven, and when they’re done the top should look set and an inserted toothpick will come out clean or with a few damp crumbs. If you look around the edges of the pan, you should see the blondies starting to come away from the sides. Then let the blondies cool fully before cutting into them (about 4 hours total). This is absolutely mandatory for clean cuts and to ensure the blondies hold together.
I’m obsessed with these Golden Oreo blondies because of the delicious buttery flavor, Oreos inside, and tons of white chocolate. And when you love the texture of brownies, but don’t feel like chocolate -they’re the perfect recipe. 
More Oreo Recipes to Love:
- Oreo Brownies
- Cookie Dough Oreo Brownies – AKA Slutty Brownies
- Peanut Butter Slutty Brownies
Golden Oreo Blondies
Equipment
- 8x8 inch (20x20 cm) pan there is not enough batter to make these in a 9x9 inch (23x23 cm) pan
Ingredients
- ¾ cup unsalted butter (168 grams) melted and cooled
- ½ cup brown sugar (105 grams)
- ½ cup white sugar (100 grams)
- 1 large egg
- 1 large egg yolk discard the white
- 2 teaspoons vanilla extract
- 1 ¾ cup all-purpose flour (219 grams)
- ¼ teaspoon salt
- ½ cup white chocolate chips (90 grams)
- 16 Golden Oreos
Instructions
- Preheat the oven to 350F degrees.
- Lightly spray the bottom of the pan with non-stick cooking spray, then line with parchment paper leaving an overhang around the sides.
- In a large bowl whisk together the butter, brown sugar and white sugar until the sugar is fully incorporated (about 1 minute) and you no longer see pools of melted butter.
- Whisk in the egg, egg yolk and vanilla extract.
- Gently stir in the flour and salt.
- Gently stir in the white chocolate chips.
- Spoon half of the batter into the bottom of the pan, then spread to cover the bottom.
- Place a layer of golden Oreos on top (4 rows of 4 cookies).
- Spoon the rest of the batter over top, and gently spread the batter over top.
- Bake in the preheated oven for about 30-35 minutes, or until the top is set and the sides are starting to pull away from the sides of the pan and an inserted toothpick comes out clean or with a few damp crumbs. Bake time will depend on your oven and how gooey you like your blondies.
- Cool fully in the pan (about 4 hours). Then pull the bars out of the pan using the overhang of the parchment paper. Place on a cutting board and cut with a large, sharp knife.
Notes
- Eggs: You will need 2 eggs for this recipe, but only use the egg yolk from the second egg. Discard the white.
- Nutrition: Details provided are an estimate only and based on 1 very large blondie, assuming the pan is sliced into 9 equal blondies. I often slice each of the 9 blondies in half.
- Storage: Store blondies in an airtight container at room temperature for up to 4 days.
Do you use light brown or dark brown sugar?
Either is fine! I think I used light when I photographed the recipe