Oreo Blondies

Oreo Blondies! Get ready to dive into these thick, fudgy blondies with dark chocolate chips, Oreo chunks, and a hint of espresso to make the flavors pop. This recipe is super easy – you only need one bowl and a whisk! No leavening agents here, so these blondies are ultra gooey, exactly how you want them.

These Oreo Blondies are perfect for any occasion – weeknight cravings, parties, or just because. The combo of flavors and textures will have everyone asking for more. Whip up a batch and enjoy these insanely delicious treats!

Love blondies and chocolate goodness? My chewy blondie recipe, birthday cake blondies, pistachio white chocolate blondies and Smore blondies are fabulous!! If you love chocolate chips, my chocolate chip and butterscotch chip cookies and espresso chocolate cookies are dreamy! Love espresso? Check out my cupcakes with coffee!

Why you'll love this recipe

• Flavor: The flavor is out of this world – the classic taste of Oreos mingles perfectly with the rich dark brown sugar, while a hint of espresso takes everything to the next level, making each bite incredibly flavorful and satisfying.
• Texture: The texture of these blondies is another standout feature. They're thick, dense, and wonderfully fudgy, creating a gooey treat that's hard to resist.
• Ease of Making: And the best part? They're so easy to make! With just one bowl and a whisk, you can whip these up in no time, making them perfect for busy weeknights, spontaneous get-togethers, or whenever you're craving something sweet and decadent.

Equipment

Using a metal baking pan is best for baking because it provides even heat distribution, ensuring that your baked goods cook uniformly without undercooked centers or overcooked edges. Metal pans, especially aluminum, conduct heat efficiently, which can reduce overall baking time and help achieve the perfect gooey center in recipes like blondies. They also promote browning, giving your baked goods desirable crispy edges and a beautifully caramelized crust. Additionally, metal pans are durable, able to withstand high oven temperatures.

This recipe is in grams because using a kitchen scale for baking ensures precision and consistency. Measuring ingredients by weight is more accurate than using cups or spoons, which can vary depending on how they are filled. This precision is especially important when making blondies because it helps achieve the perfect fudgy texture. With a kitchen scale, you can be confident that you’re using the exact amount of each ingredient, leading to better and more reliable results every time you bake.

Ingredients

• Dark Brown Sugar: Dark brown sugar contains more molasses than light brown sugar, giving it a richer, more complex flavor and a deeper color. It also adds moisture, contributing to the blondies' fudgy texture and providing a subtle caramel undertone.
• Oreos: Oreos bring a classic, nostalgic flavor to the blondies, with their chocolatey crunch and creamy filling. They add both taste and texture, creating contrasts in each bite.
• Egg and Egg Yolk: The combination of a whole egg and an extra egg yolk adds to the fudginess of the blondies. The yolk contains fats and emulsifiers that enhance the dense, moist texture, while the egg white provides structure and stability.
• Espresso: A hint of espresso deepens the overall flavor profile, enhancing the taste of the chocolate and balancing the sweetness of the blondies. It adds a subtle, sophisticated layer of complexity without being overpowering.
• All-Purpose Flour: All-purpose flour is essential for the structure and consistency of the blondies. It provides the necessary gluten to hold the ingredients together while keeping the texture tender and chewy.

See recipe card below for quantities.

Substitutions

• Peanut Butter Chips: Swapping out some of the dark chocolate chips for peanut butter chips introduces a creamy, nutty flavor that pairs wonderfully with the sweetness of the blondies. The combination of chocolate, peanut butter, and Oreos is so divine!
• Coffee-Flavored Oreos: Using coffee-flavored Oreos instead of regular ones intensifies the espresso notes already present in the blondies. This variation is perfect for coffee lovers, as it brings an extra depth of flavor and a unique twist to the traditional Oreo blondie, making each piece a bit more sophisticated and aromatic.
• Vanilla Ice Cream on Top: Serving your blondie bars warm with a scoop of vanilla ice cream on top takes them to the next level. The cold, creamy ice cream contrasts beautifully with the warm, gooey blondie, creating a delightful blend of temperatures and textures. This combination turns a simple blondie into an elegant dessert that's perfect for any occasion.

This Oreo blondie recipe has not been tested with other substitutions. These are just suggestions.

Instructions

Step 1. Place the cooled down butter, instant espresso, dark brown sugar, granulated sugar, vanilla, egg, and egg yolk in a medium bowl. Beat until combined and smooth.

Step 2. Whisk together the salt and flour, add it to the wet ingredients. Mix until combined. 

Step 3. Roughly chop the Oreos.

Step 4. Fold in the Oreos and dark chocolate chips.

Step 5. Pour into the pan, spreading it out evenly. Top with chopped Oreos (optional)

Step 6. Bake for 22-25 minutes or until the top is set and a toothpick has a few moist crumbs. Let it cool in the pan on the counter before cutting.

Hint: Place chocolate chips on top after the blondies come out of the oven for that pretty melty look.

Pro tips

• Underbake Slightly: To achieve the perfect gooey center, slightly underbake your blondies. When you insert a toothpick into the center, it should come out with a few moist crumbs but not wet batter. Blondies continue to cook as they cool, so taking them out a bit early ensures they stay moist and fudgy.
• Let Cool: Allowing your blondies to cool before slicing is crucial because it lets them set properly, making them easier to cut into neat squares without falling apart. Cooling also enhances the flavors, allowing the ingredients to meld together.
• Do Not Overmix: When combining the wet and dry ingredients, mix just until the flour is incorporated. Overmixing can lead to tougher blondies because it develops the gluten in the flour.
• Parchment Paper: Always line your pan with parchment paper for easy removal and clean up!

FAQ

Storage

Room Temperature

Store in an airtight container for up to 3 days on the counter.

Freezer

Store in an airtight container in the freezer for up to 2 months.

Related

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📖 Recipe

Oreo Blondies

Amanda Valsamis

Oreo Blondies! Get ready to dive into these thick, fudgy blondies with dark chocolate chips, Oreo chunks, and a hint of espresso to make the flavors pop!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Course Dessert

Cuisine American

Servings 16 bars

Equipment

• 8X8 metal baking pan
• Parchment Paper
• Whisk or mixer
• Rubber Spatula
• Kitchen Scale

Ingredients

  

• 155 grams unsalted butter melted and cooled
• 143 grams dark brown sugar
• 90 grams granulated sugar
• ½ teaspoon instant espresso powder
• 1 egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 225 grams all purpose flour
• ½ teaspoon kosher salt
• 155 grams Oreos roughly chopped
• 150 grams dark chocolate chips

Instructions

 

• Preheat the oven to 350°F. Line an 8X8 metal baking pan with parchment paper.
• Melt the butter, set aside to cool
• Place the cooled down butter, instant espresso, dark brown sugar, granulated sugar, vanilla, egg, and egg yolk in a medium bowl. Beat until combined and smooth.
• Whisk together the salt and flour, add it to the wet ingredients. Mix until combined. Fold in the Oreos and chocolate chips.
• Pour into the pan, spreading it out evenly. Top with chopped Oreos (optional)
• Bake for 22-25 minutes or until the top is set and a toothpick has a few moist crumbs.
• Let it cool in the pan on the counter before cutting.

Notes

The butter should be cooled down before using or else the chocolate chips will melt.

Storage 

Room Temperature

Store in an airtight container for up to 3 days on the counter.

Freezer

Store in an airtight container in the freezer for up to 2 months.

Underbake Slightly: To achieve the perfect gooey center, slightly underbake your blondies. When you insert a toothpick into the center, it should come out with a few moist crumbs but not wet batter. Blondies continue to cook as they cool, so taking them out a bit early ensures they stay moist and fudgy.

Let Cool: Allowing your blondies to cool before slicing is crucial because it lets them set properly, making them easier to cut into neat squares without falling apart. Cooling also enhances the flavors, allowing the ingredients to meld together.

Do Not Overmix: When combining the wet and dry ingredients, mix just until the flour is incorporated. Overmixing can lead to tougher blondies because it develops the gluten in the flour.

Parchment Paper: Always line your pan with parchment paper for easy removal and clean up!