Chewy Oreo Blondies With White Chocolate Recipe
Introduction
These chewy Oreo blondies with white chocolate are a delightful twist on a classic treat. Combining rich buttery batter with crunchy Oreo pieces and sweet white chocolate chips, they offer a perfect balance of flavors and textures that everyone will love.
Ingredients
- ½ cup salted butter, melted and slightly cooled
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1¼ cups all-purpose flour
- ¼ teaspoon baking powder
- ¾ cup white chocolate chips
- 15 Oreo cookies, roughly crushed
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving overhang on the sides to make lifting and slicing easier later.
- Step 2: In a large bowl, mix the melted butter with brown sugar and granulated sugar until smooth and glossy.
- Step 3: Add the eggs and vanilla extract, stirring until the batter is smooth, cohesive, and slightly thickened.
- Step 4: In a separate bowl, combine the flour and baking powder, then gently fold them into the wet mixture in stages, stopping once incorporated to keep the blondies tender.
- Step 5: Fold in the white chocolate chips and crushed Oreos, ensuring they are evenly distributed without overmixing.
- Step 6: Transfer the batter to the prepared pan, spreading it evenly to the corners without pressing down. Optionally sprinkle a few extra Oreo pieces on top and press lightly.
- Step 7: Bake for about 20 minutes until the edges are set and golden, and the center is just slightly underdone for chewiness.
- Step 8: Let the blondies cool completely in the pan. Use the parchment overhang to lift them out, then slice into squares and serve.
Tips & Variations
- For extra gooeyness, slightly underbake the blondies and let them finish setting as they cool.
- Swap white chocolate chips for milk or dark chocolate chips to change the flavor profile.
- Add a pinch of salt on top before baking to enhance the sweetness and balance flavors.
- Use double-stuffed Oreos for bigger chunks and a more pronounced cookie flavor.
Storage
Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, or freeze wrapped tightly for up to 3 months. Reheat gently in the microwave for a few seconds to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different size pan?
Yes, but baking times may vary. A larger pan will yield thinner blondies that bake faster, while a smaller pan will produce thicker bars requiring additional baking time.
How do I know when the blondies are done?
The edges should be set and lightly golden, while the center should still appear soft and slightly underbaked. They will firm up as they cool, giving you a chewy texture.
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Chewy Oreo Blondies With White Chocolate Recipe
- Total Time: 35 minutes
- Yield: 16 squares 1x
Description
Chewy Oreo Blondies with White Chocolate are a delightful twist on classic blondies, combining rich buttery batter with crunchy Oreo cookie pieces and creamy white chocolate chips. Baked to perfection for a soft, chewy texture, these blondies are a perfect indulgent treat for cookie and chocolate lovers alike.
Ingredients
Wet Ingredients
- ½ cup salted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
Sugars
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
Dry Ingredients
- 1¼ cups all-purpose flour
- ¼ teaspoon baking powder
Add-ins
- ¾ cup white chocolate chips
- 15 Oreo cookies, roughly crushed
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the blondies after baking.
- Mix Butter and Sugars: In a large bowl, combine the melted salted butter with the brown sugar and granulated sugar. Stir until the mixture becomes smooth and glossy, which helps create the chewy foundation of the blondies.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until the batter is smooth, cohesive, and slightly thickened, giving it a rich and silky texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent for even baking.
- Incorporate Dry Ingredients: Gradually fold the flour mixture into the wet ingredients in stages using a spatula. Mix just until incorporated to avoid overworking the batter and keep the blondies tender.
- Fold in Add-ins: Gently fold in the white chocolate chips and crushed Oreo cookies, ensuring they are evenly dispersed without breaking the cookies down too much for a nice texture contrast.
- Transfer to Pan and Bake: Spread the batter evenly into the prepared pan without pressing down. Optionally, sprinkle extra Oreo pieces on top, pressing lightly to adhere. Bake for about 20 minutes, checking near the end; edges should be set and golden while the center remains soft and slightly underdone.
- Cool and Slice: Allow the blondies to cool completely in the pan to finish setting. Use the parchment paper to lift the blondies out onto a cutting board, then slice into squares with a sharp knife. Serve and enjoy!
Notes
- Do not overmix the batter once the flour is added to keep blondies tender.
- Room temperature eggs help the batter mix evenly for a smooth texture.
- Adding extra Oreo pieces on top before baking adds a decorative and crunchy element.
- Cool completely before slicing to avoid crumbling and to achieve chewy texture.
- Store blondies in an airtight container for up to 3 days at room temperature or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Oreo blondies, white chocolate blondies, chewy blondies, dessert bars, easy blondie recipe, Oreo dessert, baked blondies
