Oreo Cookie Dough Blondie Bars
Crisp-edged yet soft-centred, these Oreo Blondies might just be our favourite blondie recipe yet! Chock-full of Oreos, these cookie dough-flavoured bars are best paired with a hot cup of coffee or cold glass of milk.
Ingredients
- ½ cup unsalted butter
- ½ cup dark brown sugar (I use dark Demarara sugar from Sprig)
- ¼ cup + 2 tbsp caster sugar
- 1 cup all-purpose flour
- 1 tsp cornflour
- 1 egg
- 1 tsp vanilla extract (I use Sprig’s Natural Bourbon Vanilla Extract)
- ½ tsp baking powder
- pinch of sea salt (omit if using salted butter)
- 1 cup Oreo biscuits, chopped into little pieces
Instructions
- Melt the butter in a wide-bottomed pan. Set aside to cool.
- Pre-heat your oven to 175°C and prepare an 8×8 inch baking pan, lining and greasing it with parchment paper.
- Sift the flour into a bowl. Whisk in the baking powder, cornflour and salt and mix well. Set aside.
- Once the melted butter has cooled, beat the sugars and melted butter together until well-mixed and fluffy. Beat in the egg and vanilla extract until the mixture is light and evenly mixed.
- Gently fold in the dry ingredients until no visible streaks of flour remain.
- Now stir in ¾ cup of the chopped Oreo cookies, reserving the rest to sprinkle on top.
- Pour the Oreo blondie batter into your prepared tin and smoothen the surface with a rubber spatula/ offset spatula. Add the remaining Oreo cookie pieces on top, gently pressing down.
- Pop the blondies into bake for 16 – 22 minutes (baking times vary from oven to oven). Remove them from the oven when they look *almost done*. The edges will have browned, but the centre will look a tad underdone (with a slight wobble). Be careful not to over-bake in the oven, as if you do, your blondies will be less moist, instead becoming hard. No one wants over-baked blondies!
- Let the blondies completely cool down on a wire rack before slicing them generously and serving. Preferably with a cold glass of milk or a hot cup of coffee to dunk in!
