Soft, chewy and stuffed with Oreo chunks, these Oreo Blondies are the perfect bar. They're bound to satisfy the cookies & cream lover in you!
If Oreos weren't a staple of your childhood, I feel for you. I can think of little else that was as satisfying as secretly dunking a full row of the sandwich cookies in a glass of milk after school before mom came home. This Oreo obsession has clearly carried over to my adult life, hence these Oreo Blondies.
I'd like to state on record that Oreo Blondies are a superior dessert species. I would choose this cookies and cream themed bar over most any day. It's soft, it's chewy and it's stuffed to the brims with Oreo chunks. What more could a girl ask for?
The Best Dessert Ever, But Make It Easy
In addition to being the Mercedes of my recipe repertoire, blondies are also super easy to make. The ingredient list is simple, you don't need to chill the dough the way you have to with cookie recipes, and there isn't much room for error. I guess what I'm trying to say is; whether you're a seasoned baker or a baking fetus, you can make these Oreo Blondies.
To Double Stuff or Not To Double Stuff
When it comes to the question of using the original Oreos vs. the Double Stuffed Oreos, there is technically no wrong answer. Do I think you should used the Double Stuffed Oreos for this recipe? Yes, absolutely. Will it ruin the recipe if you don't? No, but I may judge you for it. If the original version is readily available then it would make sense to simply use what you have on hand. However, if you have to buy the ingredients, the double stuffed is a no brainer. Go big or go home, folks.
What Not To Do
Want to make the best Oreo Blondies? Don't do these three things.
- Don't waste your time perfectly chopping the cookies. This isn't a Micheline star restaurant. Quickly chop the Oreos into bite size pieces and move on. Life's too short.
- Don't over mix your batter. I feel like I say this for every dessert recipe, but overmixed batter isn't the look we're going for. We want soft and chewy, not hard and dry.
- Don't over bake them. Again, emphasis on the soft and chewy aspect of this recipe.
Scroll below for this Oreo Blondie recipe and if you haven’t already, don’t forget to subscribe!
- 1 cup unsalted butter softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 9 Oreos roughly chopped
- ½ cup semi-sweet chocolate chips
- Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper. Set aside.
- In a large mixing bowl, combine butter, brown sugar, granulated sugar, eggs and vanilla extract. Beat with an electric mixture until smooth and fluffy.
- Add the flour, baking soda and salt and beat until just combined.
- Fold in ¾ of the chopped oreo pieces.
- Pour batter into prepared baking pan, speading evenly. Smooth the top with a spatula, then sprinkle the remaining oreo pieces on over the batter.
- Transfer baking pan to the preheated oven and bake for 40 minutes or until the edges are golden brown. It's normal that the center of the blondie is slightly underdone in the center.
- Once baked, cool blondie for minimum 1 hour.
- Once the blondie has completely cooled, fill a large pot half way with water and place over medium heat. Bring water to a simmer. Place a heat-safe bowl over the pot, making sure the bottom of the bowl doesn't touch the water. Add the chocolate chips to the bowl and stir. Stir the chocolate quickly until it's smooth and fully incorporated.
- Remove melted chocolate from heat. Using a spoon, drizzle chocolate over the blondie. Allow chocolate to set before cutting.
- Cut into 9 pieces. Serve and enjoy!
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