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3 Oreo blondies stacked on a plate

Oreo Blondies

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!
Course Dessert
Cuisine American
Keyword Cookies and Cream Blondies, Oreo Blondies
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 18 blondies
Calories 309kcal


  • 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.


  1. Butter: If you only have salted butter, that's fine. Omit the salt from the recipe if using salted butter. 
  2. 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.
  3. 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.
  4. Nutrition: Nutrition information is an estimate only and based on 1 bar, assuming the pan is sliced into 18 equal pieces. 


Calories: 309kcal | Carbohydrates: 43g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 161mg | Potassium: 91mg | Fiber: 1g | Sugar: 25g | Vitamin A: 346IU | Calcium: 28mg | Iron: 2mg