Birthday Oreo Blondies
Birthday Oreo blondies are easy to make and really delicious. Rainbow sprinkle-topped, vanilla and almond blondies are a must-try for your next celebration.
Servings: 9 blondies
Equipment
- Baking Pan 8-Inch or 9-Inch Square
- Stand Mixer with Paddle Attachment or Electric Mixer
Ingredients
For the Blondie Batter:
- 13 Golden Oreos
- 1 ¾ Cups all-purpose flour
- ¾ Teaspoon baking powder
- 1 Teaspoon cornstarch
- ½ Teaspoon salt
- ¾ Cup unsalted butter melted
- ½ Cup granulated sugar
- ½ Cup brown sugar packed
- 1 egg large, at room temperature
- 1 egg yolk large, at room temperature
- 1 Teaspoon vanilla extract
- 1 Teaspoon almond extract
For the Topping:
- ¼ Cup rainbow sprinkles
- 4 Golden Oreos
Instructions
- Preheat the oven to 350° F and line an 8-inch or 9-inch square baking pan with parchment paper.
Prepare the Batter:
- Add 13 Oreos to a food processor and pulse until crumbly but not a fine powder.
- Whisk the flour, baking powder, cornstarch, Oreo crumbs, and salt together in a medium bowl. Set aside.
- In the bowl of a stand mixer, beat the melted butter, granulated and brown sugars on high for 2 minutes.
- Add the whole egg and egg yolk to the butter mixture and beat for 30 seconds. Scrape down the sides and bottom of the bowl.
- Add the vanilla and almond extracts and mix on low.
- Add the dry ingredients to the wet ingredients and mix on low, just until combined.
- Pour the batter into the prepared pan and smooth the top with a spatula to level it out.
- Take the remaining 4 Oreos and break them into chunks. Press the chunks into the surface of the batter along with the rainbow sprinkles.
Bake the Oreo Birthday Blondies:
- Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the middle comes out clean.
- Cool for 5 to 10 minutes, then slice and serve.
Notes
Making Oreo crumbs: Pulse the Oreos in a food processor until crumbly but not too fine. You can also put the cookies in a gallon-size Ziploc bag and break them apart with a mallet or rolling pin.
No over-mixing: Don't overmix when you add the dry ingredients to the wet ingredients, otherwise you might end up with dense blondies.
Check for doneness: When the edges are golden brown, check whether a toothpick inserted into the center comes out clean. If so, your blondies are done.
No over-mixing: Don't overmix when you add the dry ingredients to the wet ingredients, otherwise you might end up with dense blondies.
Check for doneness: When the edges are golden brown, check whether a toothpick inserted into the center comes out clean. If so, your blondies are done.
Nutrition
Calories: 459kcal | Carbohydrates: 63g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 267mg | Potassium: 78mg | Fiber: 1g | Sugar: 36g | Vitamin A: 528IU | Calcium: 50mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
