These oreo blondies are chewy (but with a little crunch from the cookies) and richly flavored with notes of caramel, vanilla and chocolate. They are a CROWD PLEASER!
Who doesn’t love Oreos? I don’t know if I’ve ever met anyone who doesn’t. I once read a study that showed that Oreos activated the same pleasure centers in the brain as cocaine. So.. there’s that. Haha, I’m not sure if that’s a good thing or a bad thing. Don’t start using cocaine, just eat a cookie. Or better yet, Oreo blondies. Sounds good to me.
I adapted this recipe from my Butter Nut Blondies recipe, so if you’ve had those you know how delicious these will be. While my butter nut blondies use cashew butter, I decided to skip the nut butter in these oreo blondies and obviously, add cookies instead. I considered leaving the cashew butter in AND adding the Oreos but thought that it might be too many flavors competing against each other.
These are just as quick and easy to make. The batter comes together in about 15 minutes including browning the butter, then they cook in about 35. Plus you can make it without a mixer of any kind. Just a spatula and/or whisk.
These Oreo blondies are SO popular with the people around me. Anytime I have made them for events, they are always devoured with none leftover. People request both me to make them and the recipe. I think this recipe would be super easy to adapt, just changing the type of oreo you use. Oreo has so many flavors that you could make this festive or colorful or taste pretty different based on which ones.
Baking Tips
As with any brownie or bar recipe (and honestly most recipes in general) use a metal pan, in lieu of a glass pan. Glass is a poor heat conductor and retains heat much longer. Your bake time will increase and it’s likely the outer edges will be overdone compared to the center. I use this 8×8 pan often when baking bars.
This recipe uses browned butter. Can you skip this step and simply just melt the butter? Of course. But, you will be losing a TON of flavor. Make sure to not walk away once you start. Browning butter can burn incredibly quickly, so I recommend having your bowl on hand and ready to pour your butter into once it has sufficiently browned.
Oreo Blondies Key Ingredients
- Browned Butter – Browned butter makes everything taste and smell insanely delicious. Butter is great but this is better. Browning the butter creates flavor with much more depth.
- Oreos – A delightful snack on their own but necessary to add the chocolatey goodness to these oreo blondies. I use regular Oreos, but I don’t see why you couldn’t use either double stuffed or thins, or even something like peanut butter or golden.
Now that you are in the know, let’s get to baking! Be sure and leave a review if you try these blondies!
Ingredients
- 112 g Unsalted butter ½ cup
- 150 g Dark brown sugar ¾ cup, packed
- 50 g Sugar ¼ cup
- 2 Large eggs room temperature
- 2 tsp Vanilla extract
- 130 g AP Flour 1 cup
- ¼ tsp Salt
- ¾ tsp Baking powder
- 15 Oreo Cookies crushed/chopped
Instructions
- Take your butter and put it in a light colored or stainless pot or pan on medium heat. Butter can be cold, but I find this process smoother if the butter is room temperature. Stir the butter as it melts. The butter will bubble and spittle, then foam. Once the fats start to turn a golden brown and smell nutty, remove from heat and pour butter into a med-large bowl. Butter goes from browned to burnt quite quickly so don't leave your butter unattended!
- Preheat oven to 350°F and line an 8×8 pan with parchment.
- Add both kinds of sugar to the bowl with your butter and mix until combined. You can use a mixer but hand mixing works great.
- Once combined, add in eggs and vanilla and mix until the eggs have been thoroughly combined.
- Take 10 oreos (setting aside 5) and crush them. I don't use a food processor for this because I like slightly bigger chunks. I put them in a baggie and use something to crush them up.
- In a separate bowl, whisk together flour, salt and baking powder.
- Add dry ingredients into wet and mix until flour is JUST combined.
- Add the crushed oreos to the batter and fold in.
- Pour batter into prepped pan, and top with the additional 5 oreos. I break this by hand so the top has some larger and some smaller pieces.
- Bake for about 35 minutes on center rack of oven. A toothpick inserted should come out cleanly. Let cool in pan for at least 3 hours before cutting into them, ideally when they are completely room temperature.
- Store in an airtight container for up to 3 days, Enjoy!
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This is my favorite recipe that I have made on this blog yet. These are oh so moist, and SO perfectly flavored. The complex flavor that the browned butter brings to these is unbelievable. 10/10 will be making this again