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Cookies and Cream Blondies Recipe

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4.1 from 2 reviews

Delicious Cookies and Cream Blondies featuring a rich, buttery base studded with chopped Oreos and white chocolate, topped with a silky Oreo white chocolate ganache and cookie crumbs. These blondies offer a perfect balance of sweet, creamy, and crunchy textures, baked to golden perfection in an 8x8” pan. Ideal for dessert lovers craving a twist on traditional blondies.

Ingredients

Blondie Batter

  • 1¼ cup chopped white chocolate (212g)
  • ¾ cup unsalted butter (170g)
  • 1 cup white granulated sugar (200g)
  • 2 large eggs
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour (255g)
  • ¼ tsp salt
  • 15 Oreos, chopped small (150g)

Oreo Ganache and Topping

  • 1 cup chopped white chocolate (170g)
  • ⅓ cup heavy cream
  • 5-6 Oreos, crumbled for topping

Instructions

  1. Preheat Oven: Preheat your oven to 350ºF. If your oven tends to run hot, or if it's convection or gas, reduce the temperature to 325ºF. Grease and line an 8×8” square pan with parchment paper, avoiding glass pans for even baking.
  2. Melt Chocolate and Butter: In a large bowl, combine the butter and 1¼ cup chopped white chocolate. Melt them together by microwaving in 15-30 second increments, stirring between, or using a double boiler on simmering water until fully melted and smooth.
  3. Add Sugar: Stir the granulated sugar into the melted butter and chocolate mixture. The mixture may look separated at this point, which is normal.
  4. Incorporate Eggs: Add the two whole eggs one at a time, whisking thoroughly after each addition to emulsify the mixture. Then whisk in the egg yolk along with the vanilla extract.
  5. Fold in Dry Ingredients: Sift together the all-purpose flour and salt, then gently fold them into the batter using a spatula until combined.
  6. Add Oreos: Fold the chopped Oreos into the batter evenly.
  7. Pour and Smooth Batter: Transfer the batter into the prepared pan and smooth the surface with a spatula for even baking.
  8. Bake Blondies: Bake for 30-35 minutes until the edges and top appear set and a toothpick inserted comes out mostly clean without gooey batter. If the top browns too quickly while the center is undercooked, cover with aluminum foil and continue baking.
  9. Cool Blondies: Remove from the oven and allow the blondies to cool completely in the pan.
  10. Prepare Oreo Ganache: Heat the heavy cream in the microwave until very hot (about 175ºF) but not boiling. Pour over the 1 cup chopped white chocolate, cover, and let it sit for 1 minute.
  11. Whisk Ganache: Whisk until the chocolate melts completely and the ganache is smooth.
  12. Cool Ganache: Let the ganache cool and thicken to a spreadable consistency, refrigerating if needed and stirring every 5 minutes.
  13. Top Blondies: Pour the thickened ganache over the cooled blondies and sprinkle with crumbled Oreos.
  14. Set and Slice: Allow the ganache to set for about 30 minutes. Once firm, slice into 9 servings and serve.
  15. Storage Instructions: Store blondies in an airtight container at room temperature for up to 2 days or refrigerate for up to 6 days. Bring to room temperature before serving by letting them sit 20 minutes on the counter. For longer storage, freeze up to 2 months and thaw overnight in the fridge.

Notes

  • Do not use a glass baking pan as it may result in uneven baking.
  • Adjust oven temperature if using a convection or gas oven to avoid overbrowning.
  • Whisk eggs into the butter mixture slowly to ensure proper emulsification.
  • Cover with foil during baking if the top browns too quickly to prevent burning.
  • Let ganache set fully before slicing for cleaner pieces.
  • Allow refrigerated blondies to warm slightly for the best flavor and texture.
  • Freezing is an excellent option to preserve freshness; thaw in the fridge overnight before serving.

Find it online: https://recipefeastful.com/cookies-and-cream-blondies-recipe/