Oreo Chocolate Blondies

July 14, 2025

[[ recipeID=recipe-2md1xhrn9, title=Oreo Chocolate Blondies ]]

Oreo Chocolate Blondies

Looking for a twist on the classic brownie? These Oreo Chocolate Blondies are the perfect answer. They’re soft, fudgy, and filled with chunks of milk chocolate and crunchy Oreo pieces — a combo that's impossible to resist.

This recipe is super easy to make, even if you're new to baking, and it’s always a crowd pleaser. Whether you're baking for a party, a weekend treat, or just to satisfy that sweet craving, these blondies are guaranteed to be a hit.

Servings: 9

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hours 0 mins

Ingredients

Instructions

Ingredients

2 Eggs
1 ½ cup Dark Brown Sugar
85 g Butter
40 ml Vegetable Oil
1 tsp Vanilla Extract
1 ½ cup Plain Flour
½ tsp Baking Powder
Pinch Salt
120 g Oreos
100 g Milk Chocolate Chip

Instructions

Whisk the eggs and sugar: In a large mixing bowl, whisk together the eggs, white sugar, and brown sugar until the mixture becomes pale and slightly fluffy.
Add the wet ingredients: Pour in the melted butter, followed by the oil and vanilla. Whisk again until everything is well combined.

Fold in the dry ingredients: Sift in the flour, baking powder, and a pinch of salt. Gently fold the mixture with a spatula or wooden spoon until just combined.

Mix in the good stuff: Stir in the chopped Oreos and milk chocolate, reserving a few pieces for the top.

Bake: Pour the blondie batter into a lined 8x8 inch tin. Smooth the top and add extra chunks of Oreo and chocolate.

Into the oven: Bake in a preheated oven at 170°C (fan) for 35–40 minutes, or until the edges are set and the centre is golden.

Cool & Slice: Let it cool completely in the tin before slicing into squares. The longer it rests, the fudgier it gets!

Notes

Use dark brown sugar: Brown sugar is key for that rich, caramel-like flavour and extra chewiness. The darker the sugar, the deeper the flavour — so go for dark brown sugar if you can!

Don’t overmix the batter: Once you add the flour, mix just until combined. Overmixing can make blondies cakey instead of fudgy.

Storage: These blondies taste even better the next day! Store in an airtight container for up to 4 days (if they last that long).

Best served warm or at room temperature: These blondies taste amazing fresh out of the oven, but letting them rest for a bit enhances the texture and flavour.

In the video, I added the melted butter, eggs, and sugars all at once, which gives you a denser, fudgier blondie — perfect if you love that rich, brownie-like texture.

But for a lighter and chewier result (which I recommend), whisk the eggs and sugars first until pale and fluffy. This step incorporates air, helping the blondies rise slightly and giving them a more balanced, bakery-style texture.

Both methods work — it just depends on the texture you’re after!