Oreo Blondies

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These easy small-batch Oreo blondies are completely fuss free with this simple recipe. Buttery and delicious with a delectable cookies and cream crunch. Effortless everyday baking to delight all the family.

Servings: blondies

Author: Helen Best-Shaw

Prep Time5

Total Time30

Ingredients

115 g butter - melted
210 g light soft brown sugar - or dark
1 large egg
1 tsp vanilla extract
125 g plain flour
1 tsp baking powder
14 Oreo sandwich cookies - 1 packet

Metric - USA Cups

Instructions

Preheat your oven to 180°C / 160°C Fan / Gas 4. Prepare an 8" / 20 cm square baking tin by lining with parchment paper, and then greasing with butter or cake release spray.
Put the butter into a large bowl or jug, and melt in the microwave in 10 seconds bursts. Continue until the butter is melted but not hot.
Alternatively, melt the butter over a pan of simmering water on the stove top.
115 g butter
Add the soft brown sugar, egg and vanilla, and beat in. (If the butter is warm, mix the sugar in first).
210 g light soft brown sugar, 1 tsp vanilla extract, 1 large egg
Fold in the flour and baking powder if using plain flour. Mix until you have a thick glossy batter.
125 g plain flour, 1 tsp baking powder
Break each cookie into four or five pieces. Reserve about a third to top the bake.
14 Oreo sandwich cookies
Stir two thirds of the Oreo pieces into the batter until evenly distributed.
Pour the batter into the prepared baking pan. Give it a gentle shake to level it out.
Press the reserved Oreo pieces lightly into the top of the batter to form an attractive topping.
Bake for 25–28* minutes, until the blondies are set at the edges (which will have risen and become slightly wrinkled). There will be a shiny papery crust on top. The middle should be soft and still slightly wobbly.
*If you don't have a fan oven you may need to turn the pan half way through cooking if your oven has hot spots. Do this as quickly and as gently as you can.
Stand the tin on a wire rack and allow to cool for 10–15 minutes to firm up (the centre will continue to cook in the residual heat). Then gently lift out of the pan and cut into 16 squares (4 x 4 pattern).

Notes

Storage

These cookies and cream blondies will keep well for about 5 days. Wrap them in the baking parchment, before sealing them in an airtight tub to keep them fresh. For a just baked experience, put them in the microwave for 10 seconds to warm. This will restore that delicious soft centre.

To freeze, wrap the blondies well and keep in the freezer for up to 3 months.

Hints and tips

To double the recipe, use a 13" x 9" baking pan. Your cookies and cream blondies will be a bit deeper and take slightly longer to cook.
All blondie recipes contain a little more fat than your average cake. It is important to take time to stir the flour in well so that the fat and flour combine fully.
Use real butter! Real butter has a much better flavour than substitutes, is a more natural product and behaves better when baking blondies.
Good vanilla is crucial to good baking. Vanilla extract contains real vanilla, while essence is often synthetically made and contains little or no actual vanilla.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.