A cousin to the brownie, these sweet Oreo blondies have a gooey, dense texture, rich vanilla flavor, and are laced with an abundance of chopped Oreo cookies.

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Topw down view of cut Oreo blondies.

About Oreo Blondies

Blondies are the yang to the brownie’s yin, and in all the best ways: they share the same moist, dense texture and come in easy-to-handle (and eat!) squares.

And like a brownie, nothing makes a blondie better than kicking them up a notch with extra sweets… l like, say, mixing in a whole batch of chopped Oreo cookies.

Because nothing makes a dessert better than adding more desserts to it, amirite?!

Two Oreo blondies stacked on a white plate with Oreo cookies.

Why are these called “blondies”?

In short, blondies are like a brownie, except where a brownie is made with cocoa powder a blondie has a higher ratio of vanilla. But despite the two very different flavors, both brownies and blondies share the same gooey, dense texture.

Oreo blondie pictured with additional blondie squares, glass of milk, and Oreo cookies.

What type of Oreo should you use?

When it comes to picking the right Oreo cookie, there’s only one thing you need to be sure of:

Make sure you get the Original Oreos. These ones with the “normal” amount of filling, which means you should avoid the Double Stuf Oreos (the extra filling could impact the moisture in the recipe.) You could also use the Oreo Thins if you’d like.

That being said, feel free to experiment with any flavor of Original Oreo you’d like. With the baked base of these bars having a vanilla flavor, it should complement any other types (mint, pumpkin, etc) that you want to experiment with.

4 Oreo blondies stacked and pictured with Oreo cookies and a glass of milk.

How long are Oreo blondies good for?

Once prepared, Oreo cookie blondies can be stored in a sealed container on the counter for up to one week.

Can you freeze Oreo blondies?

Yes, you totally can!

To freeze blondies, be sure to store it properly. You can either:

  • Cut the bars and wrap each individual piece in plastic wrap or aluminum foil, then store in an airtight container or freezer bag.
  • Do not cut the bars and instead freeze the whole block, storing it in an airtight container or freezer bag. Cut the bars once thawed and ready to eat.

Once prepared, they can be stored in a sealed container or freezer bag for up to three months.

Stacked Oreo blondies with the top one on the stack with a bite taken out.

Other delicious bar desserts

How to make Oreo blondies

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a medium bowl, whisk together the dry ingredients: flour, cornstarch, salt, and baking soda.

Step 2 – Using a stand mixer (or hand mixer + large bowl), mix together the melted butter, brown sugar, and granulated sugar until the sugars are completely saturated with butter.

Step 3 – While mixing on low, add in the egg, vanilla, and the dry ingredients until a thick batter forms (be careful not to overmix!)

Step 4 – Turn off the mixer and add the crushed Oreos. Use a spatula to gently fold them into the batter. If you’d like, hold out a few pieces of crumbled Oreos (or simply crumble a few more) to decorate the top of the batter in the next step.

Step 5 – Transfer the batter to a 9×13 baking dish lined with parchment paper, then smooth it out into an even layer. Decorate the top by pressing in a few extra pieces of crumbled Oreo, if you’d like.

Step 6 – Bake!

Step 7 – Serve and enjoy!

Recipe Details

Topw down view of cut Oreo blondies.
4.5 from 2 votes

Oreo Blondies

10 mins prep + 25 mins cook
373 kcal
Yields: 12 Oreo blondies
A cousin to the brownie, these sweet Oreo blondies have a gooey, dense texture, rich vanilla flavor, and are laced with an abundance of chopped Oreo cookies.

Ingredients 

Instructions

  • Preheat the oven to 350 degrees F. Line a 9×13 baking dish with parchment paper, then set aside.
  • In a medium bowl, whisk together the flour, cornstarch, salt, and baking soda. Set bowl aside.
  • Using a stand mixer (or hand mixer + large bowl), mix together the melted butter, brown sugar, and granulated sugar on medium-high speed until sugars are saturated in butter, about 1-2 minutes.
  • Drop mixer speed to low. Add eggs and vanilla extract, then mix until just incorporated, about 1-2 minutes.
  • Keeping speed on low, slowly scoop in dry ingredients, about 1/2 cup at a time. Mix until dry ingredients are no longer visible and a thick batter forms, about 2-3 minutes. Be careful not to overmix.
  • Remove bowl from mixer. Add chopped Oreo cookies to bowl (reserving some for decoration, if desired) then use a spatula to gently fold them into the batter.
  • Pour the batter into the prepared baking dish and spread into an even layer. If you reserved some of the crushed Oreo cookies, place and press them into the top of the dough for decoration.
  • Bake for 25-30 minutes or until tops are golden brown and a tester comes out with only a few moist crumbs.
  • Let blondies cool completely in the baking dish before cutting.
  • Serve immediately.

Nutrition

Serving: 1Oreo blondie | Calories: 373kcal | Carbohydrates: 53g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 351mg | Potassium: 98mg | Fiber: 1g | Sugar: 30g | Vitamin A: 395IU | Calcium: 27mg | Iron: 3mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy