Oreo Blondies
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These gooey, thick and chewy Oreo blondies are loaded with Oreo pieces and chocolate chips! They’re so easy to make, plus they’re made in one bowl with no mixer.
A lot of people might say brownies are the best but blondies truly deserve all the hype!
These Oreo blondies with a crinkle top are going to make you forget all about brownies – they’re just that good. Inspired by my delicious blondie recipe, these Oreo blondies are packed with Oreos and gooey chocolate chips. What could be better?
Why You’ll Love These Oreo Blondies
- No fancy equipment needed here, just a bowl and a whisk! I love that this recipe can be made without a mixer.
- You’ll only need 9 simple ingredients that you probably already have in your pantry.
- These Oreo blondies have the same gooey and chewy texture of a brownie!
- Because the blondie batter is mixed with chopped Oreo cookies and chocolate chips, you’ll get some so much flavor in every bite.
- Oreo blondies can easily be made dairy free and gluten free!
Ingredients Needed
- Flour: I’ve used all purpose flour here, but you can use gluten free all purpose 1-1 baking flour if you’re gluten free.
- Butter: you can use regular butter or vegan butter if you need these blondies to be dairy free.
- Oreos: I’ve tested this recipe with regular Oreos, but be sure to use gluten free Oreos if you’re gluten intolerant!
- Chocolate Chips: feel free to use semi sweet, dark or white chocolate chips! You can use regular chocolate chips or vegan if you’re dairy free.
- Vanilla Extract: I recommend using a good quality vanilla extract for these blondies.
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line an 8×8 baking pan with parchment paper.
Melt the butter in a microwave safe bowl, then add the light brown sugar and granulated sugar to the melted butter. Whisk until it forms almost a paste and starts to pull away from the sides of the bowl.
Step 2: Add the egg and vanilla extract and whisk until combined.
Step 3: Add the flour and salt, gently stir until the dry ingredients have just combined.
Step 4: Stir in the chopped Oreos and chocolate chips.
Step 5: Pour the blondie batter into your prepared pan. If you want you can sprinkle over extra chocolate chips and oreo cookies.
Step 6: Bake the Oreo blondies for 25-35 minutes. A toothpick inserted should come out with a few wet crumbs, but no batter! Let them cool completely in the pan before slicing.
Expert Tips
- Make sure you measure your flour correctly! I really recommend using a weighing scale, but if you don’t have one then be sure to use the scoop and level method. It is so easy to add too much flour to your measuring cup, and that will lead to dry blondies.
- Don’t over-mix the blondie batter once you have added the dry ingredients. This could cause a tough blondie and not the soft and chewy blondies we’re looking for!
- Let the blondies cool completely before removing and slicing. If they’re still too warm they might fall apart when you slice into them.
- Try using seasonal Oreos or different flavored Oreos!
Storage Instructions
Store the baked Oreo blondies in an airtight container at room temperature for up to 4-5 days.
To freeze, wrap the Oreo blondies tightly in plastic wrap. Place in a freezer bag and freeze for up to 2 months. Let thaw at room temperature before enjoying.
More Oreo Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Oreo Blondies
Ingredients
- ¾ cup (158 g) butter, melted, (regular or vegan)
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 eggs
- 1 Tablespoon vanilla extract
- ½ teaspoon salt
- 1¾ cup (220 g) all-purpose flour
- ½ cup (90 g) semisweet chocolate chips
- 14 Oreo cookies, chopped, (plus 1-2 more for topping if desired)
Instructions
- Preheat your oven to 350°Fahrenheit and line an 8×8 baking pan with parchment paper.
- Melt the butter in a microwave safe bowl, then add the light brown sugar and granulated sugar to the melted butter. Whisk until it forms almost a paste and starts to pull away from the sides of the bowl.
- Add the egg and vanilla extract and whisk until combined.
- Add the flour and salt, gently stir until the dry ingredients have just combined.
- Stir in the chopped Oreos and chocolate chips.
- Pour the blondie batter into your prepared pan. If you want you can sprinkle extra chocolate chips and Oreo cookies on top.
- Bake the Oreo blondies for 25-35 minutes. A toothpick inserted should come out with a few wet crumbs, but no batter (not completely clean)! Let the blondies cool completely in the pan before slicing.
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Is the butter unsalted?
You can use either, if you prefer a sweeter brownie, use unsalted. I personally like desserts to be on the slightly less sweet side so I often am fine with salted butter. Either is fine though based on your personal preference.
how long to bake it in the 8 by 9?
You wont need as long as the 8×8 pan, so I would start checking around 20 minutes. I’d say it could take anywhere from 20-30 minutes depending on your oven.
Are you able to make a larger batch in a 13×9 pan? Double the recipe?
Yes definitely!
You mention a preference for weighing flour (and I do like to do that) but you did not include a weight for the flour. I have noticed some differences in what some think a cup weighs. What weight do you use? Thanks!
You can find metric measurements to weigh the flour on the recipe card, just click the metric tab next to the Ingredients heading and it’ll switch to grams from US customary!
allll your blondies recipes are to die for!! these were sooo good as an oreo and chocolate lover 😀 AMAZING.
So happy to hear this! Thank you for your review🩵
Any recipe adjustments if using a 9×9 pan?
Nope, the blondies will just be a bit less thick!
These are so delicious, I made them twice over a week and they go in no time!! I have reduced the total sugar by 50 grams and they are still sweet and moreish. I am going to try these using M&Ms just like someone said 🙂
Thank you so much for your review Sam!
Made it for a Christmas party and it was such a hit!!
I’ve made these three times and every single time, everyone asks for more!!! I use pre-crumbled Oreo pieces and I put…a whole lot lol!! Thank you for this recipe!
Thank you so much for your review! So glad to hear these blondies are a hit!
Can I freeze the blondies batter till whenever I want to use it ???
Hi Suraiya! I have never tried freezing blondie batter so I really can’t say for sure!
Hi! What are the directions for doubling the recipe?
Hi Isabel! You can easily convert the measurements to double by heading to the recipe box, then next to the heading “Ingredients” you’ll see boxes for “US Customary”, “Metric”, “1x”, “2x”, and “3x”. Click the “2x” box and that will give you a recipe for double the measurements.
I’ve made these multiple times and they’re always a hit! For the holidays I added Xmas colored m&ms and it was a great addition! Highly recommend these!
Hi Rebecca! Thanks so much for your review 😊 Love the addition of holiday m&ms – fantastic idea!
I tried this recipe and replaced Oreo with Lotus Biscoff !!! Still successfully made and taste great 👍🏻
Love that idea Jessica! I’m so happy you loved the recipe, thank you for the review!
These are absolutely fantastic and such a crowd pleaser!
I love Oreos and found this recipe when looking for a way to incorporate them into my baking. These blondies are so flavourful and the perfect texture. Soft and rich on the inside with a chewy outside. The recipe was also really easy to follow and pretty quick to whip up.
I added a combination of bittersweet and white chocolate chips. Highly recommend this recipe, I will definitely be making these again for my friends and family!
Yay! I’m so happy the blondies were a success! Thanks so much for the review!
You mentioned they can be easily made vegan. Could you please tell us how to
Hi! These can’t be made vegan, they can be made dairy free by using vegan butter and chocolate chips. I haven’t tested them with egg substitutes.
Can the recipe be cut in half?
Yes, you can use an 8×4 or 9×5 loaf pan!