All the right kinds of chewy, dense and sweet, these Oreo blondies are my new favourite, and I’ll bet they’ll be yours soon too.
Team edges or middle?
These oreo blondies have so much texture which I totally adore. For all you middle people the middle parts of these blondies are dense, rich and soft just how they should be.
For the edge lovers among us, they still have a portion of that gorgeous dense and soft centre but the edges are totally chewy and just a little bit crispy.
If all that texture isn’t enough these Oreo blondies has an Oreo base and crunchy pieces on top too. Crunchy base, crunchy bits on top – it’s like texture overload in the very best way.
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How do they taste?
So I’ve told you about the texture but how about the flavour. Well, these blondies are buttery, sweet and creamy with a hit of chocolate cookie. The batter has just a hint of white chocolate which adds to that creamy flavour.
These are best eaten at room temperature or slightly warm. If you store them in the fridge, do yourself a huge favour and heat them in the microwave for 10 to 20 seconds – 10 for room temp and 20 for warmed. This makes them taste extra indulgent and totally comforting.
Ingredients in Oreo blondies
You should have most of these every day ingredients in your pantry already.
- Oreos : I use regular Oreos in these blondies but, to be honest, you could use any cream filled cookie, or any flavour of Oreo.
- Eggs: Eggs help with the texture, flavour and structure.
- White chocolate: There isn’t a lot of white chocolate in these blondies – just enough to add fudgy texture and add a little creaminess to the flavour.
- Sugar: I use white and brown sugar in these. Brown sugar has added moisture and adds chewiness to the brownies.
- Butter: I use unsalted but you could use salted and get a nice sweet and salty flavour, though I’d leave out the salt in this case.
- Baking powder: Blondies don’t need a lot of lift as you don’t want to lose the fudgy texture, so just a little baking power is perfect.
- Vanilla: Adding some vanilla extract gets that real cookies and cream flavour.
- Flour: All you need is plain / all-purpose flour.
- Salt: Only add this if you are using unsalted butter.
How to make them
Oreo blondies are so easy to make, with just one bowl for the batter and a food processer or blender for the base.
- The Oreo base: Blend or process Oreos to crumbs, then mix in a little melted butter. Press the mixture into the base of a lined 8 inch square tin (photo 1).
- The batter: First whisk together the dry ingredients, then add the wet ingredients (photo 2) and mix it all together. Spread it over the base (photo 3).
- The topping: Add some Oreo chunks to the top (photo 4) and gently nudge them down into the batter, then bake.
Tips and tricks
- The melted butter and chocolate: Make sure both the melted butter and chocolate have cooled slightly. You don’t want to add them to the batter whilst hot. Warm is fine.
- Let them cool in the tin: This gives them time to do their final cooking as they cool and allows them to set nicely.
- Cut them when they’ve cooled: If you try to get them out of the tin while they’re still warm, Oreo blondies can break into pieces – albeit delicious pieces. Let them cool completely before removing them from the tin and cut with a very sharp knife.
- Use an 8 inch tin: A smaller or larger tin will adjust the cooking time and you may end up with undercooked or cakey blondies as a result.
- Want even more Oreos? No problem – feel free to add 2-3 more Oreos to the top or even into the batter.
Storing your blondies
Keep your Oreo blondies perfectly soft by storing them in an airtight container in a cool placed, like the pantry.
They’re best eaten within 3-4 days but can also be frozen very successfully.
More Blondie recipes you’ll love
- Biscoff Blondies
- Raspberry Chocolate Chip Blondies
- Cranberry White Chocolate Blondies
- White Chocolate Malted Milk Blondies
- Brownie Blondies
Did you try this Oreo blondies recipe?
Leaving a comment and rating below the recipe is so helpful!
- 28 Oreo cookies (2 packets / 266g / 9.4oz)
- 57 g unsalted butter, melted & slightly cooled (¼ cup / ½ stick / 2oz)
- 130 g plain (all-purp) flour (1 cup / 4.6oz)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar (100g / 3.5oz)
- ½ cup light brown sugar, packed (100g / 3.5oz)
- 113 g unsalted butter, melted & slightly cooled (½ cup / 1 stick / 4oz)
- 2 ½ teaspoons vanilla extract
- 2 large eggs
- 50 g white chocolate, melted & slightly cooled (1.8oz)
- Preheat your oven to 180C / 350F / 160C fan. Line an 8×8 inch baking tin with baking paper.
FOR THE BASE
- Set aside 6 cookies, then place the rest into a food processor and blitz to crumbs. Mix together with the 1/4 cup of melted butter then press the mixture into the base of your lined tin.
- Break the remaining cookies into quarters and set aside.
FOR THE BLONDIES
- Combine the flour, baking powder, salt and both sugars in a bowl and mix well until there are no lumps left. ‘
- Add the melted butter, melted chocolate, eggs and vanilla and mix to just combine.
- Spread the batter over the base as evenly and level as possible. Scatter the cut cookies over the top and press them in gently.
- Bake for 35-40 minutes until the top is dry and golden and a toothpick comes out clean.
- Leave to cool completely in the tin to room temperature before using the edges of the baking paper to lift it out. Then cut into slices and serve.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary. What takes 40 minutes in my oven may take 35 or 45 in yours. Many ovens also don’t heat evenly or may even run hot or cold so it’s a good idea to keep an oven thermometer in the centre of your oven at all times. They’re very cheap and are a good back up.
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