Oreo Blondies! 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? My birthday cake blondies, pistachio white chocolate blondies, and Smore blondies are fabulous!!
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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, check out my chewy blondie recipe too!
- 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
This blondies cookie 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. 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, it adds moisture, contributing to the blondies' fudgy texture. I use it in my strawberry chocolate chip cookies and chocolate chip and butterscotch chip cookies too!
- 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. My espresso chocolate cookies and cupcakes with coffee are dreamy!
- 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.
Variations
Twists on Oreo blondies!
- Peanut Butter Chips: Swapping out some of the dark chocolate chips for peanut butter chips introduces a creamy, nutty flavor. The combination of chocolate, peanut butter, and Oreos is so too good!
- 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
Why are my blondies dry?
Over baking them causes blondies to dry out. The top should look just set and a toothpick should have a few moist crumbs. They will continue baking in the pan on the counter.
Are blondies supposed to be gooey?
Yes! I do not believe in cakey blondies. The best part of a blondie is the fudgy gooey texture!
Should I refrigerate these Oreo blondies?
No, refrigerating baked goods dries them out. Leaving them out in an airtight container at room temperature is best.
Storage
Room Temperature
Store in an airtight container for up to 3 days on the counter.
Freezer
Wrap each blondie individually in plastic wrap and store in an airtight container in the freezer for up to 2 months.
Related
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📖 Recipe
Oreo Blondies
Equipment
- 8X8 metal baking pan
- Parchment Paper
- Whisk or large spoon
- 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 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 225 grams all purpose flour
- ½ teaspoon kosher salt
- 155 grams regular 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. With a whisk or large spoon, mix 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)
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. 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.
Joanne says
These were amazing! They are perfect for a party 🙂
Amanda says
Thank you so much!!
Paulette says
Is it too hard to do the conversion from grams to what were used to in the US. Thanks.
Amanda Valsamis says
Hi Paulette! The recipe is in grams to ensure accuracy, any variation in the flour measurement for this recipe can drastically affect the texture. I prefer to avoid the risk and give you the best results every time 🙂