These Oreo blondies are incredible - bites of crisp Oreo encased in soft, vanilla only-just-set blondie.
I've tested the recipe over and over again to make sure you'll get perfect chewy, cookie-dough like blondies every time.
The texture of blondies is something I'm really fussy about. they definitely shouldn't be cakey, but nor should they be so soft that they can't hold their shape or taste 'raw'.
They should be squishable but not liquid, gooey but not wet, set but not spongy or dry, a crust, sure, but it should be shiny and paper-thin.
There are several elements that go towards making the perfect foolproof blondie.
- Soft brown sugar. This is the first step to soft, doughy blondies. The sugar helps lock in the texture you want and give caramely, soft brownies.
- The right amounts. Ingredient quantities must be spot on, of course. An upped fat and sugar ratio is what helps these blondies turn out squishy rather than cakey.
- Melted butter. The loose, runny batter created with melted butter is a key step in getting that shiny top and just-set inner.
- The right tray size. This is crucial. If your tray is too small, your blondie batter will go cakey at the edges and on top before the centre has set at all. Too large, and your blondies will turn to cookies before you can blink.
- The right oven temp. Too hot and your blondies will set on top before they're cooked inside, or overcook and turn cakey. Too low and your blondies will stay runny, or if left too long, dry out.
- The right baking time. With all the other elements spot on, all that's left to do is get your blondies out of the oven at the right moment. In all my tests, baking for 24-26 minutes hits that sweet spot where it's set at the edges and a little under in the centre - it will continue to set as it cools and you'll get perfect blondies.
The good news is that this recipe ticks every one of these boxes, making them absolutely perfect. Here's what to do.
Ingredients
- 240 g (2 sticks + 1 tbsp) slightly salted butter
- 350 g (2 cups + 1 tbsp) soft light brown sugar
- 1 tsp vanilla extract
- 3 medium free range eggs room temperature
- 275 g (2¾ cups + 2 tbsp) plain white flour (all purpose flour)
- ½ tsp baking powder
- 100 g (¾ cups) white chocolate chips
- 230 g (8 oz) Oreo cookies regular (20) or mini, broken in to pieces
Equipment
- Large heatproof bowl
- Rectangle 32x23cm (12"x9") nonstick cake tin
Instructions
Preheat your oven to 180C (160C fan).
Cube the butter and place in a bowl.
Melt in the microwave or on the hob over a pan of water until just melted. Allow to cool until tepid but still liquid.
Add the soft brown sugar and mix through.
Add the vanilla and eggs.
Beat through.
Add the flour and baking powder.
Mix together until smooth - the batter may be quite liquid if the butter was warm, but that's fine.
Add 250g (8 3/4 oz) of the Oreos and all of the white chocolate chips.
Fold together.
Spoon into a lined baking tray. Top with the remaining Oreos.
Bake for 24-26 minutes. In all my tests, this time range hits that sweet spot where it's set at the edges and a little under in the centre - it will continue to set as it cools and you'll get perfect blondies.
Allow to cool in the tin for 10 minutes, then carefully turn out onto a wire rack to cool completely.
To do this, I find it easiest to grab a *light* board (important so you don't squash the blondies!). Put the board on top of the blondie tin, then hold the tin underneath and turn the whole thing upside down, allowing the blondie to drop onto the tray/board.
Peel off the paper, then place the cooling rack on top of the blondies and, holding the board underneath, flip again so that the blondie sits safely on the rack.
Once cool, slide the blondies onto a serving board and slice in 24 squares (in a pattern of 4 by 6).
Aren't they gorgeous? The combination of soft blondie and crisp Oreo is just wonderful.
Be sure to pop them straight into a sealed container to keep them perfectly soft and delicious.
Pointers, tricks and troubleshooting tips for the perfect Oreo blondies
Are Oreo blondies easy to make?
This recipe is not only easy, it has been tried and tested repeatedly to get each element just right, so follow each simple step in the instructions and you’ll have perfect blondies without any trouble. They are such a treat to make and not complicated at all.
Will I need any special equipment for this recipe?
You should be able to easily find everything you need in the average kitchen. Weighing scales, measuring spoons a bowl and spoon to mix the blondie batter, and an oven tray to bake.
The size of the tray is important, if your tray is too large the batter will spread out into a giant cookie, and too small you’ll end up with a cake so try and find one as close to the size I’ve used as you can.
Where can I buy Oreos?
It used to be quite hard to find Oreos in the UK as they are an American sweet treat, but these days you can easily find them in most supermarkets. You can use mini Oreo or Oreo thins if you like, whichever is your favourite.
Are Oreo blondies suitable for vegetarians?
Yes this recipe is totally suitable for vegetarians as it contains no meat or fish products. It’s always best to just double check the ingredients when you're using ready made elements like the chocolate chips and Oreos.
Are Oreo blondies suitable for vegans?
At time of writing Oreos themselves are suitable for vegans which is a lovely treat, however when mixed with this recipe the blondies are not suitable as this recipe contains dairy butter and eggs.
I haven’t tried this recipe with vegan alternatives yet, and the balance of the ingredients is key to a perfect blondie. You could give it a go using plant-based butter, try and find one with a high-fat content that doesn’t split when it melts. And for the eggs, you’ll need to use a replacement (each = 1 egg, so multiply as needed for any given recipe):
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce (bear in mind this will add sweetness).
You will also need to find an alternative to the white chocolate chips, or leave them out. Let me know how you get on in the comments below!
Are Oreo blondies gluten-free?
Unfortunately not, as this recipe is made with wheat-based flour as well as the wheat-based flour in the Oreos. You could try and make a version with gluten-free flour and your favourite gluten-free biscuits.
Are Oreo blondies healthy?
As with most sweet treats, this is a high sugar indulgence that should be enjoyed on occasion, not as an everyday snack.
They freeze well so you can make a batch and keep any leftovers in the freezer to spread out the blondie joy for another day.
Are Oreo blondies safe to eat while pregnant?
There is nothing in this recipe that would usually pose a risk to pregnant people as long as all the ingredients are in good condition and the blondies are prepared and cooked hygienically.
Egg safety and advice for pregnant and breastfeeding people can vary in different countries so please check information local to you.
If you have any questions or concerns please speak to a health professional, A Mummy Too does not give medical advice.
What goes well with Oreo blondies?
These beautiful blondies are perfect with a good cuppa for an afternoon treat. Or how about serving them as a decadent dessert with a scoop of vanilla or chocolate ice cream. They go delightfully with fresh berries too!
Can I make Oreo blondies without chocolate chips?
Yes, it's no problem to leave out the chocolate chips if you don’t have any, or you could use milk chocolate chips instead if you like. Another trick if you don’t have any chocolate chips is to simply chop up a bar of chocolate instead.
I haven’t got Oreos, can I use different cookies?
I love the crunch and texture Oreos bring to these blondies and I would recommend giving it a try if you can. They are quite a dry biscuit, perfect with that creamy center so they hold their crunch really well in bakes like this. Other biscuits will be more likely to absorb a bit of the moisture from the batter, but go ahead and try using different biscuits if you like.
Can I add extra chocolate to this recipe?
For me, the amount of chocolate is perfectly balanced and if you try and add more to the batter the blondies won’t cook to perfection. If you wanted to add more chocolate then you could drizzle some melted white chocolate over the top of the blondies once they’ve come out of the oven.
How should I store Oreo blondies?
Once completely cooled you can simply pop your blondies into an airtight container to help keep them fresher for longer. It’s best to keep the container out of direct sunlight, somewhere cool, in the pantry or cupboard would be ideal.
How long do Oreo blondies keep?
When stored correctly these blondies will keep for about a week.
Can I leave Oreo blondies out on the counter?
No, it’s not a good idea to leave these blondies out on the counter other than when they are cooling down, or out on the side for serving. They will quickly dry out and go stale if left out for long periods of time, and there is a much greater risk of foodborne illnesses spread on the food so it’s best to keep them in a container.
Can I make these Oreo blondies ahead?
As with all delicious baked treats, I find they are always best served fresh, that said, these blondies keep well and are a great one to make the day before for a bake sale or party as they fit neatly into a container and keep well.
Can I keep this recipe in the refrigerator?
There's no need to keep these blondies in the refrigerator unless it's particularly warm when you bake them. If you do decide to keep them in the fridge it's a good idea to let them come up to room temperature before serving for the best flavour and texture.
Can I freeze Oreo blondies?
These blondies freeze well. If you intend to freeze some make sure they are completely cooled, and get them into the freezer on the day of baking so they are kept at their best. It's a good idea to layer a piece of parchment paper between the blondies if you are stacking them up in a container or freezer bag. This helps stop them all sticking together, and makes it easier to just get a few out as you need them. They will keep in the freezer for up to 3 months.
What is the best way to defrost this recipe?
It’s best to defrost these blondies in the fridge overnight so they can thaw out slowly.
If you’re in a rush you can give them short blasts in the microwave on the defrost setting, but be mindful not to leave them in too long as this will dry them out.
Can I make Oreo blondies in a different quantity?
If you want to make more or less of these yummy blondies that's no problem at all. I’ve used quite a big tray and this recipe is set to make 24 so you can adjust this to get the amount you want to make, just check you have a suitable size tray, or two trays if you’re making more! To change the quantities simply head down to the recipe card below where you’ll find the servings is set to 24, click on this number and a handy little slider will appear that you can move up or down to get the number you want to make. All the ingredients will update automatically so you’re ready to get baking!
Can I make this recipe in a stand mixer such as a KitchenAid or Kenwood Mixer?
As you simply need to stir through each ingredient, there’s no need to use a stand mixer which will beat the batter more rapidly. But by all means, if you find it easier to use a KitchenAid then go right ahead.
How can I make sure my Oreo blondies are perfectly cooked?
Blondies, like brownies, can be a delicate art of getting the oven temperature and timings just right. This recipe has been tried and tested so should hopefully work out perfectly for you too.
Preheat your oven so the blondies are being baked at the correct temperature throughout the cooking time, and place the tray centrally in the oven for the most even heat. You can check your brownies after 20 minutes to see if they are nearly done, or need a little more time. They should be beautifully baked around the edge with the middle looking a little underdone. This is the magic moment for perfect blondies, as they will continue to set as they cool, and won’t dry out from being in the oven too long.
Why did my Oreo blondies turn out dry?
If all the steps are followed, and the ingredients carefully weighed out, your blondies shouldn’t turn out dry. This could be a sign that the oven was too hot, or they’ve been left in too long. Unfortunately, the usual trick of testing a cake with a skewer to see if it comes out clean doesn’t work for blondies, as you want them to still be lovely and gooey. It's always a good idea to set a timer a few minutes early so you can check how the blondies are doing.
Why did my Oreo blondies turn out wet and undercooked?
It’s a fine line with blondies and brownies between fudgy deliciousness and too soft uncooked batter. When you check on your bake the outside edges should look cooked and done, and the center should be set, and no longer liquid. If it's still a bit wet in the middle pop the tray back in for a few more minutes.
How can I add/change the flavours in this dish?
If you like you could add some flaked almonds sprinkled on top for some extra texture. Play around with different colour chocolate chips, and different flavour Oreos too.
Print this Oreo blondies recipe
Oreo Blondies
Ingredients
- 240 g (2 sticks + 1 tbsp) slightly salted butter
- 350 g (2 cups + 1 tbsp) soft light brown sugar
- 1 tsp vanilla extract
- 3 medium free range eggs room temperature
- 275 g (2¾ cups + 2 tbsp) plain white flour (all purpose flour)
- ½ tsp baking powder
- 100 g (¾ cups) white chocolate chips
- 230 g (8 oz) Oreo cookies regular (20) or mini, broken in to pieces
Equipment
- Large heatproof bowl
- Rectangle 32x23cm (12"x9") nonstick cake tin
Instructions
- Preheat your oven to 180C (160C fan / 350F).
- Cube the butter into a bowl and melt in the microwave or on the hob over a pan of water until just melted. Allow to cool until tepid but still liquid.
- Add the soft brown sugar and mix through.
- Beat in the eggs and vanilla.
- Add the flour and baking powder and mix together until smooth - the batter may be quite liquid if the butter was warm, but that's fine.
- Add 180g/6oz/16 regular Oreos and all of the white chocolate chips. Fold together.
- Spoon into a lined baking tray. Top with the remaining Oreos.
- Bake for 24-26 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools.
- Allow to cool in the tin for 10 minutes, then carefully turn out onto a wire rack to cool completely. To do this, I find it easiest to grab a *light* board (important so you don't squash the blondies!). Put the board on top of the blondie tin, then hold the tin underneath and turn the whole thing upside down, allowing the blondie to drop onto the tray/board. Peel off the paper, then place the cooling rack on top of the blondies and, holding the board underneath, flip again so that the blondie sits safely on the rack.
- Once completely cool, slide the blondies onto a serving board and slice in 24 squares (in a pattern of 4 by 6)
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Zee says
Did you use salted or unsalted butter?
Emily Leary says
I use slightly salted butter in my baking. You can use unsalted or slightly salted but not salted butter as that would be too much.