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Stacked Oreo blondies on a white plate.
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Oreo Blondies

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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 16
Calories: 438kcal
Author: Alison

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 9x9 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 9x9 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

  1. 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.
  2. Baking dish – we used a 9x9 square baking dish. You can make these in a 9x13 baking dish, but the blondies will be thinner. In that case, the baking time will also be reduced to around 25-30 minutes.
  3. 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.
  4. Storing: Keep them in an airtight container at room temperature for three days or in the fridge for up to a week.
  5. 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.

Nutrition

Serving: 1Blondie | Calories: 438kcal | Carbohydrates: 62g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 366mg | Fiber: 1g | Sugar: 39g