Oreo Blondies

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter
• 1 1/3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 15 Oreo cookies, coarsely chopped

Brown the Butter and Make the Batter

First, preheat your oven to 350 F. Line an 8×8 inch pan with parchment paper, leaving an overhang on the sides.

Next, brown the butter. Melt the butter in a small saucepan over medium heat. Let it cook, swirling the pan occasionally, until it foams up and you see little brown bits forming at the bottom. It should smell nutty.

Immediately pour the hot brown butter into a large bowl to stop the cooking process.

Add the light brown sugar and granulated sugar to the hot butter and whisk everything together until it’s completely combined. The mixture will look glossy.

Add the eggs one at a time, whisking well after each one. Then, whisk in the vanilla extract.

Combine and Bake

In a separate, smaller bowl, whisk together the flour, baking powder, and kosher salt.

Add the dry ingredients to the wet mixture and fold with a spatula until everything is just combined.

Set aside a small handful of the chopped Oreos for the topping. Fold the rest of the Oreos into the batter.

Pour the batter into your prepared pan and spread it into an even layer. Sprinkle the reserved Oreo pieces over the top.

Bake for ~35-40 minutes. The edges will be set, and a toothpick inserted into the center should come out with a few moist crumbs attached.

Let the blondies cool completely in the pan before you lift them out and slice them.

Oreo Blondies

These blondies get a major flavor boost from brown butter, which gives them a nutty, almost toffee-like background note that pairs perfectly with the Oreos. The batter is simple and comes together in one bowl, creating a final texture that’s dense and fudgy, but still soft. They’re loaded with crushed Oreos, with a few extra pieces sprinkled on top for good measure.

Prep Time15 minutes mins

Cook Time35 minutes mins

Cooling Time1 hour hr

Total Time1 hour hr 50 minutes mins

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Ingredients

• ▢ 3/4 cup unsalted butter 1 1/2 sticks
• ▢ 1 1/3 cups all-purpose flour
• ▢ 1/2 tsp baking powder
• ▢ 1/2 tsp kosher salt
• ▢ 1 cup light brown sugar packed
• ▢ 1/2 cup granulated sugar
• ▢ 2 large eggs at room temperature
• ▢ 2 tsp vanilla extract
• ▢ 15 Oreo cookies coarsely chopped

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Instructions

• Brown butter in saucepan over medium heat until foamy and nutty-smelling with brown bits forming.
• Pour hot brown butter into large bowl.
• Whisk brown and granulated sugars into hot butter until glossy.
• Whisk in eggs one at a time, then vanilla extract.
• Whisk flour, baking powder, and salt in separate bowl.
• Fold dry ingredients into wet mixture until just combined.
• Reserve handful of chopped Oreos, fold remainder into batter.
• Spread batter in parchment-lined 8×8 pan, top with reserved Oreos.
• Bake at 350°F for 35-40 minutes until edges set and center is slightly fudgy.
• Cool completely in pan before slicing.

Notes

Toothpick inserted in center should come out with a few moist crumbs.

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