Print Recipe
Indulge in the golden glow of sweetness with this Golden Oreo blondies recipe — a rich, buttery blondie studded with the crunchy, vanilla flavor of Golden Oreos for a deliciously satisfying treat.
Why you’ll love this Golden Oreo blondies recipe
Comforting and indulgent: These blondies combine brown sugar and butter for a deep, caramel-like flavor and a gooey, chewy texture. Golden Oreos add a crisp, vanilla cookie contrast and make each bite more interesting.
Quick and crowd-pleasing: The recipe is straightforward and yields a dessert that’s perfect for bake sales, parties, or a simple treat at home. The balance of sweet vanilla, cookie crunch, and a soft center satisfies any sweet tooth.
Ingredients
Unsalted butter: Melted butter provides richness and moisture, helping create a dense, fudgy texture.
Light brown sugar: Adds sweetness and a subtle caramel note thanks to the molasses content.
Eggs: Bind the batter and contribute to structure and moisture.
Vanilla extract: Enhances the blondie’s warm, aromatic flavor.
All-purpose flour: Gives structure and the desired chewy bite.
Salt: Balances the sweetness and highlights other flavors.
Golden Oreo cookies: Add crunch, vanilla flavor, and a fun visual layer inside the blondies.
How to make Golden Oreo blondies
Step 1 – Preheat oven
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
Step 2 – Mix wet ingredients
In a large bowl, whisk together the melted unsalted butter and light brown sugar until combined. Add the eggs one at a time, beating after each addition, then stir in the vanilla extract.
Step 3 – Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour and salt.
Step 4 – Combine wet and dry ingredients
Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the blondies tender and gooey.
Step 5 – Layer Oreos & spread the batter
Place 9 Golden Oreos in a single layer on the bottom of the prepared pan. Pour the batter over the cookies and spread evenly. Arrange the remaining 9 Golden Oreos on top.
Step 6 – Bake
Bake for 25–30 minutes, until the top is golden and a toothpick inserted in the center comes out with moist crumbs (not raw batter).
Step 7 – Cool & serve
Let the blondies cool completely in the pan on a wire rack before slicing into squares. Serve at room temperature.
Variations to try
- Double Chocolate: Fold in 1 cup of chocolate chips and swirl in Nutella or chocolate fudge before baking. Drizzle melted dark chocolate on top after baking.
- Salted Caramel Pecan: Stir in 1 cup chopped pecans and swirl salted caramel sauce through the batter. Finish with a light sprinkle of sea salt.
- Cookies and Cream: Crush about 1 cup of Golden Oreos and fold into the batter along with a mix of white and semisweet chocolate chips.
- Citrus Burst: Add the zest of one lemon or orange and a handful of dried cranberries or blueberries. Optionally drizzle a simple citrus glaze on top.
- Pumpkin Spice: Blend 1/2 cup pumpkin purée and 1 teaspoon pumpkin spice into the batter for an autumn twist; top with cream cheese frosting if desired.
Storage instructions
- Room temperature: Store cooled blondies in an airtight container for 1–2 days in a cool, dry place away from direct sunlight.
- Refrigeration: For longer storage, refrigerate in an airtight container. Bring to room temperature before serving for best texture.
- Freezing: Wrap individual squares in plastic wrap and place in a freezer-safe bag for up to several months. Thaw at room temperature or warm briefly in the microwave.
- Tip: Ensure blondies are fully cooled before storing and place parchment between stacked layers to prevent sticking.
Expert tips
- Measure precisely: Use level cups and accurate scales for consistent results and the right chewiness.
- Cool melted butter slightly: Let it cool before adding to the eggs to avoid cooking them and to promote a chewy texture.
- Don’t overmix: Fold the dry ingredients in until no streaks of flour remain to keep the blondies tender.
- Even Oreo placement: Space the cookies evenly in the pan so slices include whole cookies rather than cutting through them awkwardly.
- Watch the bake time: Blondies are best slightly underbaked for moist crumbs on the toothpick test. Cool completely before slicing.
FAQ’s Golden Oreo blondies recipe
Yes. Bake, cool completely, then store in an airtight container. They keep at room temperature for a couple of days, longer if refrigerated.
You can, but reduce or omit the added salt to keep the flavor balanced.
Line the pan with parchment paper or grease it well. Allow blondies to cool fully before cutting.
Use egg substitutes like applesauce, mashed banana, or commercial replacers, but expect a slight texture change.
All-purpose flour gives the best texture. You can try cake flour or a 1:1 gluten-free blend, but the result may differ.
More recipes
- OREO CHEESECAKE CUPCAKES
- BAKED OREO DONUTS
- LEVAIN BAKERY-STYLE CHOCOLATE CHIP COOKIES
- PUMPKIN PIE SPICE CHEESECAKE BARS
- CLASSIC BROWNIES RECIPE
GOLDEN OREO BLONDIES RECIPE
Julia
Pin Recipe
Equipment
-
1 Non-stick pan 9×9 inch
Ingredients
- 1 cup (226 g) unsalted butter melted
- 2 cups (400 g) light brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 1/2 teaspoon salt
- 18 pieces Golden Oreo cookies
Instructions
-
Preheat the oven to 350°F (175°C) and line a 9 x 9-inch baking pan with parchment paper.
-
In a large mixing bowl, whisk together the melted butter and packed brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
-
Combine the dry ingredients: In a separate bowl, whisk together the flour and salt.
-
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
-
Take 9 Golden Oreo cookies and place them on the bottom of the pan lined with parchment paper. Pour the batter on top of the cookies and spread evenly. Place another 9 Golden Oreo cookies on top of the batter.
-
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted into the centre comes out with moist crumbs (but not wet batter).
-
Allow the blondies to cool completely in the pan on a wire rack before cutting into squares.
-
Once cooled, cut into squares and enjoy your delicious Golden Oreo Blondies!
Notes
Pin this recipe for later!
