Oreo Blondies

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These Oreo Blondies are soft, fudgy and full of crushed Oreo cookies! They’re so easy to make and perfect for any occasion.

Oreo Blondies slices on parchment paper

These Oreo Blondies might be one of my favorite Oreo recipes I’ve made yet. They have a buttery vanilla blondie base and tons of crushed Oreo cookies in every bite! They’re fudgy, gooey and so decadent. Plus they’re super easy to make with no stand/hand mixer required!

Looking for more Oreo recipes? Try my Oreo Donuts, Oreo Chocolate Chip Cookies or Oreo Cinnamon Rolls!

Ingredient Breakdown

All-purpose flour – gives the blondies structure.

Baking powder- helps give the blondies a little bit of lift.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.

Brown sugar – provides sweetness, texture and flavor.

Eggs and egg yolk – binds the ingredients and provides structure. Extra egg yolk helps make blondies rich and chewy.

Salt and vanilla extract – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Oreos – I used the classic Oreos in these cookies but you can use any Oreo variation you want!

Oreo Blondie cross section

How To Make Oreo Blondies

1. In a small bowl whisk the all-purpose flour, salt and baking powder. Set aside.

2. In a medium bowl whisk the brown sugar and melted butter until well combined.

3. Add the egg, egg yolk and vanilla extract then whisk until combined.

4. Fold the dry ingredients into the wet ingredients until almost combined leaving a few streaks of flour. Fold in the crushed Oreos until just combined then pour the batter into a parchment lined 8×8 inch pan and top with extra Oreo pieces if desired.

Blondie batter

5. Bake the blondies at 350°F for 20-22 minutes or until the center is just set. Cool on a wire rack. Store Oreo Blondies in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.

Oreo Blondies in an 8x8 inch pan

Pro Tips For Oreo Blondies

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Don’t overmix the batter after adding the flour. There should still be streaks of flour when you add the Oreos.
  • Don’t be tempted to over bake these. They will still be a little gooey when you remove them from the oven but they’ll continue to bake as they cool.
  • Use a metal pan! Glass pans retain heat for longer resulting in unevenly baked blondies.
  • Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!
  • Try using different switching out the classic Oreos for another flavor!

Frequently Asked Questions


What’s The Difference Between a Blondie and a Brownie?

Blondies have the same rich and fudgy texture as a brownie except they’re made without cocoa powder. They rely on vanilla extract and brown sugar for their flavor.

Can This Blondie Recipe Be Doubled?

Yes just use a 9×13 inch pan and increase the bake time.

Oreo Blondies slices on parchment paper

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 1 vote

Oreo Blondies

These Oreo Blondies are soft, fudgy and full of crushed Oreo cookies! They're so easy to make and perfect for any occasion.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 9 large blondies
Calories 313kcal
Author Maria Azzarelli

Equipment

  • 8×8 inch pan

Ingredients

  • 150 g (1 1/4 cups) all-purpose flour
  • ½ tsp salt
  • ¼ tsp baking powder
  • 200 g (1 cup) brown sugar
  • 113 g (1/2 cup) unsalted butter, melted
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 10 Oreos, crushed
  • extra Oreo pieces for topping

Instructions

  • Preheat the oven to 350°F. Grease an 8×8 pan and line with parchment paper.
  • In a small bowl whisk the all-purpose flour, salt and baking powder. Set aside.
  • In a medium bowl whisk the brown sugar and melted butter until well combined.
  • Add the egg, egg yolk and vanilla extract then whisk until combined.
  • Fold the dry ingredients into the wet ingredients until almost combined leaving a few streaks of flour. Fold in the crushed Oreos until just combined then pour the batter into the prepared pan and top with extra Oreo pieces if desired.
  • Bake the blondies for 20-22 minutes or until the center is just set. Cool on a wire rack.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
 
  • Store Oreo Blondies in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 313kcal | Carbohydrates: 44g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 67mg | Sodium: 209mg | Potassium: 92mg | Fiber: 1g | Sugar: 27g | Vitamin A: 370IU | Calcium: 39mg | Iron: 3mg

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