These Oreo Blondies are incredible! This melt-in-your-mouth combination of the buttery blondie and Oreo chocolate goodness will leave you wanting more after each bite!
This Oreo Blondies recipe is a quick and easy treat to make that doesn’t require any complicated steps or ingredients.
They have an irresistible buttery taste that is well complimented by the chocolatey Oreo cookies! They are based on our blondies recipe which is also a show stopper!
Our Oreo Blondies recipe is finished off with a drizzle of melted chocolate and crushed Oreos sprinkled on top. So divine!
Whether served as a snack or dessert, these decadent Oreo blondies are sure to be a hit with everyone you know!
If you love yummy blondies recipes, then also check out our fabulous Biscoff blondies and Nutella blondies!
Ingredients You’ll Need
Notes about the Ingredients
- Light brown sugar – you can really use any brown sugar you like, including dark brown sugar, but it will affect the color of your blondies.
- Oreo Cookies – you will need 37 Oreo cookies for this recipe. 20 Oreo cookies broken up into pieces for the batter, 9 whole cookies to place on top before baking, and 8 cookies crushed to sprinkle for a delicious decoration.
- Eggs and egg yolk – this recipe uses two full eggs and one egg yolk.
- Cornstarch – works great for softening in baked goods.
How to make Oreo Blondies
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Melt the butter and add to a bowl with the brown sugar. Whisk together until combined.
- Add eggs, one at a time, stirring well after each egg is added, and then add the egg yolk and vanilla and stir in well.
- Sift all purpose flour into a separate mixing bowl and add cornstarch, baking powder and salt and mix together.
- Slowly add the dry ingredients in with the wet and stir in until combined.
- Add broken up Oreo cookies and fold them in.
- Transfer to a 9×9 square dish (sprayed with non-stick spray and lined with parchment paper so that there is an overhang on either side) and smooth down.
- Add whole Oreo cookies to the top.
- Bake for 30-35 minutes (we baked for 35 minutes) or until a toothpick inserted in the middle comes out clean or with moist crumbs, NO wet batter.
- Allow to cool completely in the dish.
- When cool, drizzle with melted chocolate and sprinkle with crushed Oreo cookies (optional). Place the dish in the fridge for 5 minutes for the chocolate topping to set.
- Remove the blondies from the pan and cut them into squares.
Recipe Tips
Baking dish – we used a 9×9 square baking dish. You can also make these in a 9×13 baking dish but the blondies will be thinner. In that case the baking time will also be reduced to around 25-30 minutes. If you use a glass baking pan then the baking time will likely be longer. Check for doneness with a toothpick. Moist crumbs are fine, wet batter is not.
Chocolate topping – this is entirely optional but it looks pretty. Melt chocolate chips or a 4-ounce chocolate bar until melted. If the chocolate is a little too thick to drizzle then stir in a teaspoon of coconut oil to thin it out. Drizzle the chocolate over the top of the blondies and then sprinkle crushed Oreos on top.
Recipe FAQ
Brownies are made with chocolate and cocoa powder whereas blondies are not. Blondies are made without any melted chocolate or cocoa powder in the batter. Blondies have a butterscotch flavor (from the brown sugar and butter combination) rather than a chocolate flavor.
To check if your blondies are done, use the toothpick test. Insert a toothpick into the center of your blondies. The toothpick should come out clean or with a few moist crumbs. If there is wet batter then it’s not done yet. The center will be soft, but there should not be any wet batter.
Keep them stored in an airtight container at room temperature for 3 days or in the fridge for up to a week.
They are freezer friendly for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
More Delicious Oreo Desserts
Did you make this recipe? Be sure to leave a comment and rating below.
Oreo Blondies
Ingredients
- 1 cup Butter (230g), Melted
- 1 ¾ cups Light Brown Sugar (350g)
- 2 Large Eggs
- 1 Egg Yolk
- 1 ½ teaspoon Vanilla Extract
- 2 ¼ cups All Purpose Flour (281g)
- 2 teaspoons Cornstarch
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 20 Oreo cookies Broken up
- 9 Oreo cookies Whole cookies, to place on top before baking
Topping (Optional):
- ⅔ cup chocolate chips or chopped chocolate (116g)
- 8 Oreo cookies Crushed
Instructions
- Preheat the oven to 350°F (180°C), spray a 9×9 square dish with non-stick spray, and line it with parchment paper so that there is an overhang on either side. Set aside.
- Add melted butter and brown sugar to a mixing bowl and whisk together untill combined.
- Add eggs, one at a time, into the butter mixture, stirring well after each egg is added, and then add the egg yolk and vanilla extract and stir in well.
- Sift all purpose flour into a separate mixing bowl, add cornstarch, baking powder, and salt, and mix.
- Slowly add the dry ingredients with the wet and stir until combined.
- Add broken-up Oreo cookies and fold them in.
- Transfer to your prepared 9×9 square dish and smooth down.
- Add whole Oreo cookies to the top. Bake for 30-35 minutes (we baked for 35 minutes) or until a toothpick inserted in the middle comes out clean or with moist crumbs, NO wet batter.
- Allow to cool completely in the dish.
- When cool, drizzle with melted chocolate and sprinkle with crushed Oreo cookies (optional). Place the dish in the fridge for 5 minutes for the chocolate topping to set.
- Remove the blondies from the pan and cut them into squares.
Notes
- Measure the flour correctly using the spoon and level method. Spoon the flour into your measuring cup, then level off the top with a knife. Don’t scoop the flour or pack it into the cup. Alternatively, weigh it on a food scale; click ‘metric’ below the list of ingredients to get the ingredient’s weight in grams.
- Baking dish – we used a 9×9 square baking dish. You can make these in a 9×13 baking dish, but the blondies will be thinner. In that case, the baking time will also be reduced to around 25-30 minutes.
- Glass baking pans – If you use a glass baking pan, the baking time will likely be longer. Check for doneness with a toothpick. Moist crumbs are fine, but wet batter is not.
- Storing: Keep them in an airtight container at room temperature for three days or in the fridge for up to a week.
- Freezing: They can be stored in the freezer for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
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