Description

These Chewy Oreo Blondies with White Chocolate are a decadent twist on the classic blondie recipe. Packed with crushed Oreos and white chocolate chips, these blondies deliver a perfect balance of chewy texture and rich, creamy sweetness. Easy to make and perfect for sharing, they bake to golden edges with a soft, slightly underdone center for maximum chewiness.

Ingredients

Scale

Wet Ingredients

½ cup salted butter, melted and slightly cooled
¾ cup brown sugar, packed
¼ cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract

Dry Ingredients

1¼ cups all-purpose flour
¼ teaspoon baking powder

Add-ins

¾ cup white chocolate chips
15 Oreo cookies, roughly crushed

Instructions

Preheat and prep: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the blondies after baking.
Mix wet ingredients: In a large bowl, combine the melted salted butter with the brown sugar and granulated sugar. Stir until the mixture is smooth and glossy, which helps develop the chewy texture.
Add eggs and vanilla: Beat in the eggs and vanilla extract until the batter becomes smooth, cohesive, and slightly thickened, with a rich, silky appearance.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
Incorporate dry into wet: Gradually fold the dry ingredients into the wet mixture, using a spatula to gently combine. Be careful not to overmix to keep the blondies tender and soft.
Fold in add-ins: Gently fold in the white chocolate chips and roughly crushed Oreo cookies, making sure they are evenly dispersed while maintaining some Oreo pieces larger for texture.
Transfer and decorate: Spread the batter evenly in the prepared pan, guiding it into corners without pressing down. Optionally, sprinkle extra Oreo pieces on top and press lightly to keep them in place.
Bake: Bake for about 20 minutes, checking near the end. The edges should be set and turning lightly golden, while the center remains soft and slightly underdone to achieve a chewy texture.
Cool and slice: Allow the blondies to cool completely in the pan so they set properly. Use the parchment paper overhang to lift them out, then slice into squares with a sharp knife.

Notes

Tap the baking pan gently on the counter before baking to settle the batter and eliminate air bubbles for an even bake.
Make sure not to overmix the batter once the flour is added to keep the blondies soft and chewy.
Use room temperature eggs to ensure smooth incorporation and prevent the batter from curdling.
Allow blondies to cool fully before cutting to retain their shape and achieve the best texture.
You can store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Oreo blondies, chewy blondies, white chocolate blondies, easy dessert, cookie blondies, Oreo dessert