These blondies are absolutely delicious (not to blow my own trumpet!). They’re sweet, sticky and a gorgeous treat. They’re super easy to make and you won’t be disappointed with the result!
Who doesn’t love oreos? And these cookie blondies just take them to the next level! They give a lovely chocolatey crunch in the middle of the gooey vanilla cookie. They lasted less than 2 hours in my house before all of my friends had gobbled them all up so be prepared to be making another batch pretty much as soon as the first one has gone!
I hope you enjoy making and eating these as much as I do because I cannot get enough!
Note: The cooking time will depend on your oven. Mine took about 50-55 minutes to cook but it’s best to watch by eye to ensure that you don’t burn the tops or make the middle too dry! The best way to do this is using a cocktail stick to check how gooey it is in the middle. As much as we want a chewy gooey cookie, we don’t want raw blondie batter! It’s best to look for when you have a few crumbs on the outside of the cocktail stick but not raw batter coming out with it!
Ingredients (This makes about 16 squares but it does depend on the size you cut your pieces!)
250g Butter, melted
200g Light Brown Sugar
130g Caster Sugar
130g Dark Brown Sugar
2 Large Egg
2 tsp Vanilla extract
380g Plain Flour
1 tsp Baking Powder
1/4 tsp Bicarbonate of Soda
1 Pinch Salt
154g Oreo Pack
- Preheat the Oven to 160 degrees and line a Square 8 inch Traybake tin with baking paper.
- Add the melted butter into a bowl and mix in all of the different types of sugars until they’re all evenly distributed and no lumps can be seen. I did this using a Stand Kenwood mixer but this would be possible by hand.
- Crack the eggs into the mix along with the vanilla and beat again until the mixture is smooth. Don’t worry about it being too runny as we haven’t added any of the dry ingredients yet!
- Add in the Plain Flour, Baking Powder, Bicarb and Salt and mix until it is smooth. This is your batter done! I told you it was easy!
- Put 1/3rd of your mix into the base of your lined tin and place in the oven for 10 minutes. This will start to cook the mixture so that when you place the oreos in the middle they don’t sink straight to the bottom!
- After the 10 minutes, spread the pack of oreos on top of the partially cooked cookie mixture followed by spreading over the remaining blondie mixture.
- Place the tray back into the oven and cook for a further 50-60 minutes! This will require you to keep checking the blondies to make sure that they don’t burn or over cook as it does depend on your oven! Insert a toothpick into the centre of the tray and it should come out with a few gooey crumbs on the outside but not raw blondie mix! This is when you’ll know they are done.
- Leave them to cool for 10-15 minutes in the tray and then turn them out to be cut and gobbled up! They’re even more delicious when warm than when cooled completely (not that they usually last that long!)