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Ingredients
Scale
- 1¼ cup chopped white chocolate (212g)
- ¾ cup unsalted butter (170g)
- 1 cup white granulated sugar (200g)
- 2 large eggs
- 1 large yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour (255g)
- ¼ tsp salt
- 15 oreos chopped small (150g)
- 1 cup chopped white chocolate (170g)
- ⅓ cup heavy cream
- 5–6 crumbled oreos
Instructions
- Preheat your oven to 350ºF (or 325ºF for convection/gas if your oven runs hot). Grease and line an 8×8” square pan with parchment paper, avoiding glass pans.
- In a large bowl, melt the unsalted butter and chopped white chocolate together, using a microwave in 15-30 second increments or over a double boiler until smooth.
- Stir in the granulated sugar into the melted mixture until combined.
- Incorporate the eggs one at a time, whisking well between each addition until fully blended.
- Add the egg yolk and vanilla extract, whisking to mix thoroughly.
- Fold in the flour and salt carefully with a spatula until just combined.
- Gently fold in the chopped Oreos into the batter.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake for 30-35 minutes until set around the edges. Use a toothpick to check; it should come out clean without gooey batter on it.
- If the top is browning too quickly, cover it with aluminum foil while it finishes baking.
- Remove from the oven and allow to cool before cutting.
Notes
For extra richness, use premium quality white chocolate.
These blondies can be stored in an airtight container for up to a week.
Try adjusting the amount of Oreos for desired crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 110 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 310
- Sugar: 20g
- Sodium: 85mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg