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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. These bars combine brown sugar caramel notes, a chewy center, and cookie layers for a dessert that’s simple to make and impressive to serve.
Why you’ll love this Golden Oreo blondies recipe
These Golden Oreo Blondies elevate a classic blondie with the unique crunch and vanilla flavor of Golden Oreos. The combination of melted butter and light brown sugar yields a dense, fudgy texture with a subtle caramel note. Layering whole cookies in the batter creates pleasing pockets of cookie and cream in every square, making these bars both comforting and exciting for cookie lovers.
Ingredients
Unsalted butter: Adds richness and moisture; use melted butter for a fudgy texture.
Light brown sugar: Provides sweetness and a mild caramel flavor thanks to its molasses content.
Eggs: Bind the batter and contribute to structure and moisture.
Vanilla extract: Enhances the sweet, buttery flavor with warm aromatics.
All-purpose flour: Gives structure and creates the chewiness of blondies.
Salt: Balances sweetness and amplifies the other flavors.
Golden Oreo cookies: Whole cookies layered in the pan and on top add crunch, flavor contrast, and visual appeal.
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 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 evenly combined.
Step 4 – Combine wet and dry ingredients
Gradually fold the dry ingredients into the wet mixture until just incorporated. Avoid overmixing to keep the blondies tender and gooey.
Step 5 – Layer Oreos & spread the batter
Place 9 Golden Oreo cookies 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 of the batter.
Step 6 – Bake
Bake for 25–30 minutes, or until the top turns golden and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Step 7 – Cool & serve
Let the blondies cool completely in the pan on a wire rack before cutting into squares. Serve at room temperature for the best texture.
Variations to try
- Double Chocolate: Fold in 1 cup chocolate chips and swirl in Nutella or chocolate fudge for an extra chocolate hit. Drizzle melted dark chocolate over the cooled bars.
- Salted Caramel Pecan: Add 1 cup chopped pecans and swirl in salted caramel sauce before baking. Sprinkle sea salt on top for a sweet-and-salty finish.
- Cookies & Cream: Crush 1 cup Golden Oreos and fold into the batter. Mix in white and semi-sweet chocolate chips and top with crushed cookie crumbs.
- Citrus Burst: Add the zest of one lemon or orange and a handful of dried cranberries or blueberries. Finish with a light citrus glaze of powdered sugar and juice.
- Pumpkin Spice: Fold in 1/2 cup canned pumpkin purée and 1 tsp pumpkin spice for autumnal flavors. 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: Keep in an airtight container in the fridge to extend freshness; bring to room temperature before serving for best texture.
- Freezing: Cut into squares, wrap individually in plastic wrap, and store in a freezer-safe bag or container. Thaw at room temperature or warm briefly in the microwave.
- Tip: Make sure blondies are fully cooled before storing to prevent condensation. Use parchment between stacked layers to avoid sticking.
Expert tips
- Measure precisely: Use level measuring cups for dry ingredients and accurate weights when possible to ensure the right texture.
- Cool melted butter: Allow butter to cool slightly before mixing with eggs to avoid curdling and to maintain a chewier crumb.
- Mix gently: Fold dry into wet until just combined; overmixing develops gluten and can make blondies dense.
- Distribute cookies evenly: Place Oreos in a grid so each bar contains cookie when sliced rather than being cut through in the middle.
- Watch baking time: Blondies are best slightly underbaked. Remove when a toothpick shows moist crumbs, not wet batter, then cool completely to set.
FAQ’s Golden Oreo blondies recipe
Yes. Bake, cool completely, then store in an airtight container. They will keep at room temperature for a couple of days or longer in the refrigerator.
Yes. If you use salted butter, reduce or omit the added salt to avoid an overly salty result.
Line the pan with parchment paper or grease it well. Allow blondies to cool completely before lifting or cutting to minimize sticking.
You can try egg substitutes like applesauce, mashed banana, or a commercial egg replacer, but texture may differ slightly.
All-purpose flour gives the best balance of structure and chew. You can experiment with cake flour or a 1:1 gluten-free blend, though texture and flavor may change.
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- CLASSIC BROWNIES RECIPE
GOLDEN OREO BLONDIES RECIPE
Julia
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Equipment
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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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