Oreo Blondies

Put together these easy and delicious Oreo Blondies in no time! Oreo and butterscotch flavor run through every bite!

Oreo Blondies Recipe | Eggless Butterscotch Blondies (Cake) | Step by step pictures | Written by Kavitha Ramaswamy of Foodomania.com

Oreo cookies are one of my favorite things to use in baking. I believe the dark chocolate cookies add a nice dimension to the end product. In this recipe for eggless oreo blondies, I combine Oreo cookies with a classic recipe for butterscotch blondies. Blondies are basically just brownies minus the cocoa powder. If you’re a fan of simple tea time cakes and cookies, this one is right up your alley.  

Eggless Oreo Blondies Recipe – Printable Recipe
Oreo Blondies
 
Prep time
Cook time
Total time
 
Simple and eggless recipe for oreo blondies. Blondies are butterscotch flavored brownies.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16 squares
Ingredients
  • ¼ cup Butter
  • ⅓ cup powdered Brown Sugar (adjust to taste)
  • 1 cup All Purpose Flour
  • ¼ cup Custard Powder (or use cornstarch)
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt (skip if using salted butter)
  • ¼ cup thick, plain Yogurt or Curd or Sour Cream
  • 2 Tablespoons Vegetable Oil
  • 1 teaspoon Butterscotch extract (optional)
Oreo Cookies - as many as you like
Instructions
  1. Preheat oven to 160C. Grease and line an 8 inch square baking tin.
  2. Cream together butter and powdered brown sugar for 2 minutes.
  3. Sift in flour, custard powder or cornstarch, baking powder, baking soda, pinch of salt and also add yogurt, butterscotch extract and oil. Mix just until everything combines and you have a smooth, lump-free batter.
  4. Break some oreo cookies into small pieces and add to the batter and gently fold them into the batter.
  5. Pour the batter in a square baking tin.
  6. Crush some oreo cookies on top of the batter.
  7. Bake at 160C for 25-30 minutes or until the blondies are fully cooked through.
  8. Let it cool completely. Slice into squares and serve.
  9. Store in air tight container at room temperature for a day or in the fridge up to 3 days.Insert a toothpick or knife in the center. If it comes out clean without leaving wet batter, it is done.
Note - about the oven temp.
  1. If you are using a convection oven, reduce the temperature to 150 or 140 C. Cover the baking tin with aluminum foil for most of the baking time. This will prevent the top from getting burnt. But it will take longer than 30 minutes to bake. It can take anywhere between 40-50 minutes by this method.
Eggless Oreo Blondies Recipe – Step by step pictures

Cream together butter and powdered brown sugar for a couple minutes.
Oreo Blondies Recipe | Eggless Butterscotch Blondies (Cake) | Step by step pictures | Written by Kavitha Ramaswamy of Foodomania.com

Sift in flour, custard powder, baking powder, baking soda, pinch of salt and also add yogurt and oil. Mix just until everything combines and you have a smooth, lump-free batter.
Oreo Blondies Recipe | Eggless Butterscotch Blondies (Cake) | Step by step pictures | Written by Kavitha Ramaswamy of Foodomania.com

Break or crush some oreo cookies into the batter and gently fold them into the batter.
Oreo Blondies Recipe | Eggless Butterscotch Blondies (Cake) | Step by step pictures | Written by Kavitha Ramaswamy of Foodomania.com

Pour the batter in a square baking tin. Crush some oreo cookies on top of the batter. Bake at 160C for 25-30 minutes or until the blondies are fully cooked through. Insert a toothpick or knife in the center. If it comes out clean without leaving wet batter, it is done.
Oreo Blondies Recipe | Eggless Butterscotch Blondies (Cake) | Step by step pictures | Written by Kavitha Ramaswamy of Foodomania.com

Let it cool completely. Slice into squares and serve. Store in air tight container at room temperature for a day or in the fridge up to 3 days.
Oreo Blondies Recipe | Eggless Butterscotch Blondies (Cake) | Step by step pictures | Written by Kavitha Ramaswamy of Foodomania.com

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2 Comment

  1. […] Slightly adapted from this recipe. […]

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