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.
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
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 8x8 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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