Chewy Oreo Blondies With White Chocolate Recipe
These Chewy Oreo Blondies with White Chocolate are a decadent treat combining the rich, buttery texture of classic blondies with the crunch and flavor of crushed Oreo cookies and sweet white chocolate chips. Perfectly chewy with a slightly gooey center, these blondies are easy to make and guarantee a delightful dessert or snack for any Oreo lover.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 blondie squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- ½ cup salted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
Sweeteners
- 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 and Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides to make removing and slicing the blondies easier later.
- Mix Butter and Sugars: In a large bowl, combine the melted salted butter with the brown sugar and granulated sugar. Mix until smooth and glossy, which helps develop the chewy texture.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter-sugar mixture. Stir until the batter is smooth, cohesive, and slightly thickened, exhibiting a rich and silky appearance.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to distribute the leavening agents evenly, ensuring the blondies bake uniformly.
- Fold Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, folding gently with a spatula. Avoid overmixing to maintain the soft and tender texture of the blondies; mix only until just combined.
- Incorporate Add-ins: Gently fold in the white chocolate chips and roughly crushed Oreo cookies, distributing them evenly without breaking the Oreos too finely for a nice texture contrast.
- Transfer and Sprinkle: Pour the batter into the prepared pan and spread it evenly, allowing it to settle into the corners without pressing down hard. Optionally, sprinkle a few extra Oreo pieces on top, pressing them lightly to adhere during baking.
- Bake: Bake in the preheated oven for about 20 minutes. Check near the end; the edges should be lightly golden and set, while the center remains soft and slightly underbaked for a chewy finish.
- Cool and Slice: Allow the blondies to cool completely in the pan to set fully. Once cooled, lift the blondies out using the parchment paper overhang, place on a cutting board, and slice into squares with a sharp knife before serving.
Notes
- Room temperature eggs help create a smooth batter and better incorporation.
- Do not overmix after adding flour to keep the blondies tender.
- Adding extra Oreo pieces on top adds a nice decorative touch and crunchy bite.
- Cool completely before slicing to prevent crumbling.
- Store blondies in an airtight container at room temperature for up to 3 days.
Keywords: Oreo blondies, chewy blondies, white chocolate blondies, easy dessert, Oreo cookies, white chocolate chips, baked blondies, chewy dessert bars
