Chewy blondies filled with chopped cookies – these Oreo blondies are seriously addictive. They’re extremely easy to make and are moist with crinkly tops. The perfect treat if you love cookies n’ cream!
Seriously Addictive Oreo Blondies
I’ve made Oreo stuffed brownies before, but I might just like these Oreo blondies better. They’re chewy and moist with shiny, crinkly thin tops – just like your favorite brownie recipe. The blondie recipe has a delicious buttery, vanilla flavor and the chopped cookies add a little crunch. Not to mention a delicious cookies n’ cream texture. The chopped cookies will kind of fall apart as they’re mixed into the batter, leaving pieces of the sweet cream filling throughout. They aren’t as rich as making Oreo brownies or my cookie dough Oreo brownies, and you get way more Oreo flavor this way.
Ingredients you’ll Need
This recipe uses only a few ingredients:
- 1 cup unsalted butter – for that buttery, delicious flavor. Salted butter can be used too, just omit the salt from the recipe.
- 1 ½ cups light brown sugar. If you only have dark brown sugar, then I’d recommend using ¾ cup dark brown sugar and ¾ cup granulated sugar.
- 2 teaspoons vanilla extract.
- 2 large eggs for tenderness.
- 2 ¼ cup all-purpose flour. Just the right amount of flour makes the bars chewy without being dry.
- ½ teaspoon salt to balance out the sweetness.
- 20-24 chopped Oreos – approximately. It’s really up to you. I ended up using about 2 cups of chopped Oreos. It’s a lot – but it’s 100% worth it.
A Note About Brown Sugar: Do not substitute the light brown sugar for granulated sugar. The brown sugar adds a delicious hint of caramel and creates a chewier texture. Using entirely white sugar can make the brownies too crispy and less flavorful. Either use 1 ½ cups light brown sugar, or ¾ cup brown sugar and ¾ cup granulated sugar.
Making the Blondies
These Oreo blondies are a no mixer, 1 bowl kind of deal. Here’s the run down:
- Preheat the oven to 350F (180C or 160C on a fan-forced oven). Line a 9×13 inch pan with parchment paper, so that there’s an overhang around the sides. Or lightly grease the pan.
- Melt the butter in a large bowl. Then whisk in the brown sugar. It’s important to keep whisking until the melted butter no longer looks separate. Otherwise, as the blondies bake the butter will ooze out.
- Then whisk in the eggs and vanilla extract. Again, you want the batter to look consistent, without pieces of egg yolk when you’re done.
- Gently fold in the flour and salt. If you see lumps of flour, give it a whisk to remove any lumps.
- Then stir in the chopped Oreos. I like to use a combination of larger and smaller pieces, plus some crumbs.
- Spread the batter into your prepared pan so that it’s an even layer. If you used parchment paper, it can slide around a bit. But with a little effort you’ll get there. As you can see, I used parchment paper.
- Pop the pan in the oven and bake for about 25-30 minutes. When it’s done baking, the top should look set and an inserted toothpick will come out clean or with a few damp crumbs.
Pro Tip: Wait for the bars to cool completely before slicing. This makes it much easier to get clean cuts. If you lined the pan with parchment, once the bars have completely cooled lift them out of the pan using the overhang of the parchment paper lifting from the long sides. Then place on a cutting board and slice. If you lightly greased the pan instead of lining, then slice the bars from the pan.
So to recap why you’ll love these Oreo blondies, in no particular order, they’re:
- super chewy
- moist in the middle with crinkly topps
- a delicious buttery vanilla flavor, with a hint of brown sugar
- packed with Oreos
- and incredibly simple to make
And if you need more Oreo treats, then be sure to try:
- 9x13 inch (23x33cm) baking pan
- 1 cup unsalted butter (226 grams) melted
- 1 ½ cups light brown sugar (350 grams) lightly packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour (281.25 grams)
- ½ teaspoon salt
- 2 cups chopped Oreos about 20-24 Oreos, depending on how small you chop them
- Preheat the oven to 350F (180C or 160C on a fan-forced oven). Lightly grease a 9x13 inch (23x33 cm) baking pan, or line with parchment paper so that there's an overhang around the edges.
- Whisk together the melted butter and sugar in a large bowl. Continue whisking until the butter no longer looks separate from the brown sugar.
- Whisk in the eggs and vanilla extract until there are no pieces of egg yolk or egg white.
- Gently stir in the flour and salt. If you see lumps of flour, whisk the batter until they disappear.
- Stir in the chopped Oreos. It's totally ok and expected that some will fall apart.
- Spoon the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 25-30 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few moist crumbs.
- Let the bars cool fully before slicing for cleaner, easier cuts.
- If the pan is lined with parchment paper, lift the bars out of the pan using the overhang of the parchment from the long edge of the pan. Place the bars on a cutting board and slice using a sharp knife.
- Butter: If you only have salted butter, that's fine. Omit the salt from the recipe if using salted butter.
- Light Brown Sugar: Light brown sugar can be substituted with ¾ cup dark brown sugar and ¾ cup granulated sugar. Do not substitute light brown sugar with granulated (white) sugar.
- Storage: Store bars in an airtight container at room temperature for up to 4 days. Cooled bars can be frozen for up to 2 months, then thaw overnight in the fridge and bring to room temperature before enjoying.
- Nutrition: Nutrition information is an estimate only and based on 1 bar, assuming the pan is sliced into 18 equal pieces.
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