Peanut Butter Oreo Blondies

Course Dessert

Cuisine American

Keyword Oreo Stuffed Peanut Butter Blondies, Peanut Butter Oreo Blondies

Prep Time 15

Cook Time 25

Total Time 40

Servings blondies

Calories 402kcal

Preheat the oven to 350F (180C).
Lightly grease an 8x8 inch (20x20 cm) and then line with parchment paper, leaving an overhang around the edges. Greasing the pan first helps the parchment paper stay in place. Alternatively, you can simply grease the pan.
In a large bowl, mix together the melted butter, brown sugar and peanut butter until smooth. This can be done with a wire whisk or an electric mixer.
Mix in the eggs and vanilla extract until combined.
Gently mix in the flour and salt. Stop mixing as soon as you no longer see clumps of flour.
Spread about ½ of the mixture into the bottom of the prepared pan.
Place a layer of Oreos on top of the peanut butter dough and press them down slightly. I used 4 rows of 4 Oreos.
Drop spoonfulls of the remaining peanut butter dough over the Oreo cookies so that the dough is evenly distributed across the pan.
Spread the dough smooth using a flat edge knife so that the cookies are completely covered.
Bake in the preheated oven for about 23-27 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs. Note that bake times will vary depending on your oven and how gooey you like your blondies.
For clean cuts, let the bars cool completely before slicing. When ready to slice, lift the cooled bars out of the pan using the overhang of the parchment paper. Place on a cutting board and slice using a sharp, think knife.

Peanut Butter: I highly recommend using commercially prepared smooth peanut butter. Do not homemade, natural or anything where the oil sits on top. These peanut butters can separate and have different amounts of oil in them, therefore leading to inconsistent results.
Storage: Store in an airtight container at room temperature for up to 4 days. Baking is always best when fresh. Bars can be wrapped tightly, placed in a freezer container and frozen for up to 2 months. Always thaw in the fridge.
Nutrition: Details provided are an estimate only and based on 1 blondie, assuming the pan is sliced into 12 uniform bars.