I’m going to be honest here; I don’t know what a blondie is. I’d see the name floating around and never look in to it. On my quest to find something new to bake I decided to give these a go. I’ve now learnt that a Blondie is similar to a brownie, but you swap the cocoa powder for vanilla extract. You also use brown sugar instead.
I based the recipe off of this one from Olive, but I made some little changes. The main one being using Oreos instead of Jammie Dodgers. Like all of my bakes I’ve managed to burn the outsides. Seriously it happens with practically everything, from my brownies to cakes.
200g Unsalted Butter
250g Light Brown Soft Sugar
100g Light Brown Muscovado Sugar
200g White Chocolate
275g Plain Flour
1 tsp Vanilla Extract
24 Mini Oreos
1/4 tsp Salt
Gently heat the butter in a pan, until it’s golden brown. Then add both of the sugars and 100g of the White Chocolate, stirring until melted and fully combined. The recipe also says to tip into a bowl and leave to cool for 5-10 minutes. I completely managed to miss that last bit off though, who knows how. Mine was left in the pan, which probably didn’t help.
Preheat the oven to 190C/fan 170C/gas 5. Butter and line a 20x30cm brownie tin. I just used butter and it came out easily.
Sift the flour into a separate bowl and add the salt.
Add the eggs one at a time to the cooled butter, sugar and chocolate. Being sure to mix each one before adding the next. Then stir in the vanilla and fold in the flour.
Stir in the rest of the chocolate, and add around 10 roughly cut Oreos.
Spoon the mixture into your prepared brownie tin, and spread evenly. Gently press your remaining Oreos over the top, so you can still see the top of them.
I baked mine for 25 minutes, but they definitely should have come out a little earlier. The recipe suggests 25-30 minutes.
Leave to cool in the tin and then cut into squares, or whatever kind of shape you like.
There you have it! You now have White Chocolate Oreo Blondies!
Have you ever tried a Blondie?
Thank you for reading!