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A stack of Oreo blondies on a rack with milk in the background.

Oreo Blondies (Easy Recipe)

Amanda
Oreo Blondies! Thick, fudgy blondies with dark chocolate chips, Oreo chunks, and a hint of espresso to make the flavors pop! Super easy one bowl recipe with no mixer required!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 16 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.
  • Beat until smooth, using a mixer is best because it ensures a shiny crust on top. You can use a whisk, just make sure to really whisk everything together.
  • 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 22-24 minutes or until the top is set and a toothpick has a few moist crumbs. Do not over bake they will look under baked but will continue baking on the counter.
  • 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
Wrap each blondie individually in plastic wrap and 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.
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