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Indulge in the golden glow of sweetness with this Golden Oreo blondies recipe — a rich, buttery blondie studded with crunchy Golden Oreos for a delightful contrast of textures and flavours.
Why you’ll love this Golden Oreo blondies recipe
These Golden Oreo Blondies combine the warm, caramel-like notes of light brown sugar and melted butter with the crisp, sweet bite of Golden Oreo cookies. The result is a moist, chewy blondie with bits of cookie that add both flavour and an appealing crunch. The recipe is straightforward, makes a crowd-pleasing tray of bars, and is easily adapted with mix-ins or flavour twists.
Ingredients
- Unsalted butter: Melted to add richness and moisture for a dense, fudgy texture.
- Light brown sugar: Packed for a subtle caramel depth thanks to the molasses.
- Eggs: Bind the batter and contribute structure and moisture.
- Vanilla extract: Adds warm, aromatic sweetness that complements the cookies.
- All-purpose flour: Gives the blondies their structure and chewiness.
- Salt: Balances the sweetness and enhances the other flavours.
- Golden Oreo cookies: Provide crunch and visual contrast within the blondies.
How to make Golden Oreo blondie recipe
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 packed light brown sugar until smooth. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
Step 3 – Combine dry ingredients
In a separate bowl, whisk the all-purpose flour and salt until combined.
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 Oreo cookies & spread the batter
Place nine Golden Oreo cookies in a single layer on the bottom of the prepared pan. Pour and spread the batter over the cookies, smoothing the top with a spatula. Arrange the remaining nine Golden Oreos on top.
Step 6 – Bake
Bake 25–30 minutes, or until the top is golden and a toothpick inserted near the center comes out with moist crumbs (not wet batter). Remove from the oven and let cool.
Step 7 – Cool & serve
Allow the blondies to cool completely in the pan on a wire rack before cutting into squares. Once cooled, slice and serve.
Variations to try
- Double Chocolate: Fold in 1 cup chocolate chips and swirl in Nutella or chocolate fudge, then drizzle melted dark chocolate on top after baking.
- Salted Caramel Pecan: Add 1 cup chopped pecans and swirl in salted caramel sauce; finish with a pinch of sea salt before baking.
- Cookies & Cream: Crush about 1 cup of Golden Oreos and fold into the batter along with white or semisweet chocolate chips. Sprinkle crushed crumbs on top.
- Citrus Burst: Add the zest of a lemon or orange and a handful of dried cranberries or blueberries. Finish with a light citrus glaze.
- Pumpkin Spice: Stir in 1/2 cup canned pumpkin purée and 1 teaspoon pumpkin spice; top with cream cheese frosting or a dusting of cinnamon.
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 freshness, refrigerate in an airtight container. Bring to room temperature before serving for best texture.
- Freezing: Cut into individual squares, wrap each in plastic wrap, and store in a freezer-safe bag up to several months. Thaw at room temperature or warm briefly in the microwave.
- Tip: Make sure blondies are fully cool before storing to avoid condensation; separate stacked layers with parchment paper to prevent sticking.
Expert tips
- Measure precisely: Use level measuring cups and accurate scales when possible to achieve consistent texture.
- Cool the butter slightly: Allow melted butter to cool a bit before mixing with eggs to avoid cooking them and to encourage a chewier result.
- Don’t overmix: Fold dry ingredients in until there are no visible streaks of flour; overmixing makes blondies tough.
- Even cookie placement: Space Golden Oreos evenly in the pan and on top so each bar has a cookie without the knife cutting through large pieces.
- Watch baking time: Blondies are best slightly underbaked for a moist center. A toothpick should come out with moist crumbs, not raw batter.
FAQ’s Golden Oreo blondies recipe
Yes. Bake and cool them completely, then store in an airtight container. At room temperature they keep well for a couple of days; refrigeration extends freshness.
Yes. If you use salted butter, reduce or omit the added salt to maintain balance.
Line the pan with parchment paper or grease it well. Let the blondies cool completely before removing and cutting.
You can try substitutes like applesauce, mashed banana, or a commercial egg replacer, but texture may vary slightly.
All-purpose flour gives the best texture, but a 1:1 gluten-free blend or cake flour can be used with some texture changes.
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GOLDEN OREO BLONDIES RECIPE
Julia
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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
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Preheat the oven to 350°F (175°C) and line a 9 x 9-inch baking pan with parchment paper.
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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.
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Combine the dry ingredients: In a separate bowl, whisk together the flour and salt.
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Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
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Take 9 Golden Oreo cookies and place them on the bottom of the brownie pan lined with parchment paper. Pour the batter on top of the Golden Oreo cookies and spread the batter inside the pan. Even the surface of the batter with a spatula. Place another 9 Golden Oreo cookies on top of the batter.
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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).
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Allow the blondies to cool completely in the pan on a wire rack before cutting into squares.
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Once cooled, cut into squares and enjoy your delicious Golden Oreo Blondies!
Notes
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