Oreo Blondies
These Oreo Blondies are packed with big chunks of chopped Oreos and baked in a 20×20 cm square tin, giving you the perfect small batch treat. They’re soft, fudgy and easy to put together. If you enjoy simple but delicious desserts, feel free to give this recipe a try.
If you’re a fan of Oreos, you’ll love these Blondies. This is a small batch recipe made in a 20x20 cm tin, perfect for days when you want a quick and easy dessert. They come together fast and the prep is simple. I added both milk and white chocolate to the dough along with the Oreos, but you can use any chocolate you like. If you prefer dark chocolate, feel free to swap it in. You can also mix golden Oreos with classic ones for a fun twist. Keep reading the tips and tricks below to help your Blondies turn out soft, fudgy and perfect every time.
WHY YOU’LL LOVE THIS RECIPE
🖤 Small batch recipe that fits perfectly in a 20x20 cm tin
🖤 Soft and fudgy texture
🖤 Loaded with big Oreo chunks in every bite
🖤 Easy and quick prep
🖤 No mixer needed
🖤 Customizable with Golden or classic Oreos
🖤 Bakes in under 30 minutes
Tools you will need for this recipe
A bowl - to mix the batter
A 20x20 cm square cake tin - for baking the Blondies
A spatula - to fold everything together
A hand whisk – to whisk in the eggs
A kitchen scale - for accurate measurements
Parchment paper - to line the baking tin with
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Important notes, tips and tricks
→ Do not overmix after adding the flour - Once the flour goes in, mix only until everything looks combined. Overmixing can make the Blondies dense and cakey, and they won’t have that soft, fudgy texture you want.
→ Do not overbake - Blondies should look slightly soft in the center when you take them out. They continue to set as they cool. If you bake them until they look fully firm, they’ll end up dry instead of fudgy.
→ Top with extra Oreos and chocolate before baking - Adding a few pieces on top makes the Blondies look more appealing.
→ Do not use a bigger tin - A larger pan will spread the batter too thin and the Blondies will bake faster and become dry. Using the correct tin size helps them stay thick, soft and fudgy.
→ If using a smaller tin like 18×18 cm, bake slightly longer - A smaller tin makes the Blondies thicker, so they’ll need a few extra minutes in the oven. Just add a little time and keep an eye on the center.
→ Line your tin with parchment paper - This prevents sticking and makes it so much easier to lift the Blondies out in one piece.
→ Every oven is different - Ovens heat differently, so use the baking time as a guide, not a strict rule. Start checking around the 20 minute mark and adjust as needed. Look for edges that are set and a soft center.
→ Store in an airtight container at room temperature for 3 days - This keeps the Blondies soft and fudgy. They actually taste even better the next day as the flavors settle.
Frequently asked questions
1. Can I use only one type of chocolate?
Yes! You can use just milk, dark or white chocolate; whatever you like best. The recipe is flexible.
2. Do I need to use a 20x20 cm tin?
It’s ideal because it gives the Blondies the right thickness. A smaller tin works too, but you’ll need to bake a little longer.
3. How do I know when they’re done?
The edges should look set and the center should still look a bit soft. They will firm up as they cool.
4. Can I use salted butter?
Yes, but keep in mind the flavor will slightly change.
5. Can I replace the white sugar?
You can use all brown sugar for a deeper flavor, but the texture will be a bit more moist and chewy.
6. How long do they stay fresh?
Store them in an airtight container at room temperature for up to 3 days. They stay soft and fudgy.
Ingredients you will need for this recipe
Butter: We are using unsalted butter here. Make sure to let it fully cool after melting it, so it doesn’t cook the eggs.
Granulated sugar: You can swap with caster sugar if needed or use all brown sugar.
Dark brown sugar: Adds a deeper, caramel like flavor and keeps the Blondies moist.
Eggs: We will be using large eggs in this recipe.
Vanilla extract: Enhances all the flavors in the Blondies. Vanilla bean paste works too if you want a stronger vanilla flavor.
All purpose flour: The base of the Blondies. Measure properly or use a kitchen scale for accuracy.
Baking powder: Gives a little lift so the Blondies aren’t too dense.
Oreos, chopped up: Adds that classic Oreo flavor. You can try golden Oreos for a twist.
White chocolate chips: You can also use white chocolate bars chopped up instead.
Semi sweet chocolate chips: Adds chocolate flavor and balances the sweetness from the white chocolate. You could swap with dark chocolate chunks or milk chocolate if you prefer.
Step by step instructions with photos
1. Preheat the oven to 180•C and line a 20x20 cm square baking tim with parchment paper. Set aside.
2. In a large bowl whisk together the melted butter with the granulated sugar and the brown sugar.
3. Next mix in the eggs and vanilla extract until fully combined.
4. Fold in the flour and the baking powder until just combined.
5. Lastly, fold in the crushed Oreos, white chocolate chips and semi sweet chocolate chips.
6. Scoop the dough into your prepared baking tin.
7. Top with more Oreos and chocolate chips.
8. Bake in the preheated oven for 22-25 minutes. (Make sure to check on it after 20 minutes)
9. Once ready, let it cool in the pan for 30 minutes before slicing.
10. Enjoy!
Oreo Blondies
These Oreo Blondies are packed with big chunks of chopped Oreos and baked in a 20×20 cm square tin, giving you the perfect small batch treat. They’re soft, fudgy and easy to put together. If you enjoy simple but delicious desserts, feel free to give this recipe a try.
Ingredients
- 180g unsalted butter, melted and cooled - 3/4 cup + 2 teaspoons
- 50g granulated sugar - 1/4 cup
- 100g dark brown sugar - 1/2 cup
- 2 large eggs
- 1 teaspoon vanilla extract
- 200g all purpose flour - 1 cup + 1/2 cup + 1 tablespoon
- 3g baking powder - 3/4 teaspoon
- 100g Oreos, chopped up - 9 Oreos
- 50g white chocolate chips - 1/3 cup
- 50g semi sweet chocolate chips - 1/3 cup
Instructions
- Preheat the oven to 180°C and line a 20x20 cm square baking tin with parchment paper. Set aside.
- In a large bowl whisk together the melted butter with the granulated sugar and the brown sugar.
- Next mix in the eggs and vanilla extract until fully combined.
- Fold in the flour and the baking powder until just combined.
- Lastly, fold in the crushed Oreos, white chocolate chips and semi sweet chocolate chips.
- Scoop the dough into your prepared baking tin.
- Top with more Oreos and chocolate chips.
- Bake in the preheated oven for 22-25 minutes. (Make sure to check on it after 20 minutes)
- Once ready, let it cool in the pan for 30 minutes before slicing.
- Enjoy!
Nutrition Facts
Calories
398Fat
29 gSat. Fat
14 gCarbs
42 gFiber
1 gNet Carbs
46 gSugar
21 gProtein
5 gSodium
106 mgCholesterol
86 mg
