These Oreo blondies are an updated version of a blondie recipe originally included in my cookbook. I’ve adapted the recipe for a small-batch format so you can bake fewer bars without losing any of the rich, gooey texture blondies are known for. If you love brownies, bars, or one-bowl, small-batch baking, these cookies-and-cream blondies are a reliable, easy crowd-pleaser.
This recipe yields eight blondies (enough for two to four people) and is easy to double for a larger 8×8-inch pan. It’s a one-bowl recipe that requires no stand mixer and comes together quickly. Expect crisp edges, a tender, chewy crumb, and a molten center studded with Oreo chunks and chocolate chips. From start to finish you’ll be done in about 45 minutes, including baking time.
What are Blondies?
Blondies are essentially the vanilla-and-brown-sugar counterpart to brownies. Instead of cocoa, the base flavor comes from brown sugar and vanilla, which creates a butterscotch-like richness. They have the same dense, chewy appeal as brownies but with a sweeter, caramel-forward profile.
One of the best things about blondies is how simple they are to make. There’s no tempering chocolate, no melting and tempering or sifting cocoa. With basic pantry ingredients and a single bowl you can mix, bake, and enjoy warm, soft blondies in under an hour.
Ingredients and Substitutions
- Butter: Unsalted is recommended. If you only have salted butter, reduce the added salt in the recipe to 1/4 teaspoon.
- Sugars: This recipe uses light brown sugar, dark brown sugar, and a small amount of granulated sugar. If you only have one type of brown sugar, you can use it for both brown-sugar amounts.
- Egg: Provides structure and richness.
- Vanilla: Vanilla bean paste or pure vanilla extract both work well; use the same amount.
- All-Purpose Flour: The structure of the blondie comes from plain all-purpose flour.
- Salt: A small amount of fine sea salt balances the sweetness.
- Chocolate chips: Semisweet chips are ideal, but dark or milk chocolate chips also work. Use mini or regular-size chips as you prefer.
- Oreos: I prefer Double-Stuf for extra cream filling, but any chocolate sandwich cookie or similar crème-filled cookie will work.
Step-by-Step Instructions
Note: Full ingredient measurements and the printable recipe card are included below in the recipe section.
Baking tip: The egg-sugar mixture should lighten slightly. Incorporating some air here helps give the final bars a pleasant lift; insufficient mixing can result in a denser, underbaked texture.
Measurement note: I develop recipes using grams because they’re more accurate for baking. If you prefer volume measures, the recipe card below includes an option to view US customary measurements.
If you try this recipe, please tag me @mikebakesnyc on social media and leave a rating and review in the recipe card below — I love seeing your photos and feedback.
Gooey Small Batch Oreo Blondies
Ingredients
- 85 g unsalted butter, melted
- 55 g light brown sugar
- 55 g dark brown sugar
- 25 g granulated sugar
- 1 large egg (≈ 50 g)
- 1 teaspoon vanilla bean paste or extract
- 110 g all-purpose flour
- 1/2 teaspoon fine sea salt
- 55 g semisweet chocolate chips, divided
- 8 Oreos, chopped and divided
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×4-inch loaf pan with parchment paper, leaving an overhang on the long sides to form a sling. Lightly spray or butter the pan.
- In a medium bowl, whisk together the melted butter and all three sugars until combined and slightly sandy in texture. Add the egg and vanilla and whisk until the mixture becomes a thick paste.
- Add the flour, salt, and 1/4 cup (about 45 g) of the chocolate chips. Mix until the dry ingredients are mostly incorporated. Fold in six of the chopped Oreos so the chunks are distributed but not crushed.
- Gently spread the batter into the prepared pan in an even layer. An offset spatula helps create a smooth top. Sprinkle the remaining chopped Oreos and chocolate chips over the surface.
- Bake for 30–32 minutes, or until the top is light golden brown and slightly firm to the touch. Aim to slightly underbake for the best gooey center — the bars will continue to set as they cool.
- Allow the blondies to cool completely in the pan before lifting them out on the parchment sling and slicing into 8 bars.
Notes
Storage: Store leftover blondies, covered, in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually in plastic wrap and foil and freeze for up to 2 months; thaw to room temperature before serving.
Regular batch: To make a full-size 8×8-inch batch, double the recipe. Bake in an 8×8-inch pan for 35–37 minutes or until the edges are lightly browned.