This post may contain affiliate links. Please read our disclosure policy.
These Oreo Blondies have the best chewy, fudgy texture and are stuffed with tons of Oreo chunks and chocolate. They’re so rich and delicious, that no one would ever guess they’re naturally vegan!
Table of Contents
Blondie vs. Brownie. What’s the difference?
If you’re a true brownie fan, you might be wondering, what is a blondie?! Brownies and blondies are very similar in that they’re both baked dessert bars that are gooey and fudgy in texture, but they do have one main difference setting them apart.
Unlike regular brownies that are made with cocoa or chocolate as a primary ingredient, blondies are made without cocoa powder and are therefore much lighter and golden in color. They are essentially blonde brownies!
These Oreo blondies combine the best of both worlds. They’re made with a classic sweet, caramel-flavored base and complete with chocolate chips and crushed Oreo pieces dispersed throughout. If you love our Oreo Stuffed Chocolate Chip Cookies, this Oreo Blondie recipe might just be your new favorite dessert.
Ingredients You’ll Need
- Flax egg: A flax egg is made by whisking ground flaxseeds and water together and setting them aside to thicken until a gel-like consistency. This is the perfect vegan substitute for a chicken egg.
- Vegan butter: Any brand of vegan butter will work, but we recommend using vegan butter sticks instead of buttery spreads. Butter sticks are formulated to mimic dairy butter and are typically made with less water content than vegan margarine. This is ideal for baking and will create the most consistent results.
- Sugar: Soft brown sugar is a classic ingredient in chewy blondies as it adds sweetness and moisture, as well as a caramel-like flavor that compliments the vanilla.
- Vanilla extract: Pure vanilla extract adds the classic vanilla flavor every blondie recipe needs and enhances the depth of flavor.
- Flour: Provides structure to the blondies while keeping them soft and chewy. Bob’s Red Mill Organic All-Purpose Flour is our go-to!
- Baking powder: Although blondies don’t rise as much as muffins or quick breads, a leavening agent does help them rise a bit and keeps the texture light and fluffy.
- Vegan chocolate chips or chunks: Dark or semi-sweet chocolate works best to balance the sweetness in the blondie batter. Or, for a sweeter flavor, try vegan white chocolate.
- Oreos: It may surprise you, but classic Oreos are accidentally vegan and completely dairy-free! We typically use the name-brand version in this Oreo blondies recipe, but any similar chocolate sandwich cookie will work great, too!
Equipment Needed
- Mixing bowls
- Whisk
- Spatula
- 8×8 baking dish
- Parchment paper
How to Make Oreo Blondies
- Make the flax egg. In a small bowl, mix together the ground flaxseed meal and water. Set aside for 15 minutes to thicken.
- Prepare an 8×8 square pan. Line an 8-inch pan with parchment paper. This will help prevent the blondies from sticking and make them easy to remove once baked.
- Combine the wet ingredients. In a large mixing bowl, add the melted butter and brown sugar. Whisk together until smooth and the sugar is dissolved. Add the flax egg and vanilla extract and whisk to combine.
- Add dry ingredients. Sprinkle in the baking powder and salt and whisk again until combined. Next, add the flour, and using a spatula, fold the flour into the wet ingredients until a thick batter forms.
- Fold in the chocolate chips and Oreos. Using a light hand with a rubber spatula, gently fold in most of the chocolate chips and chopped Oreo cookies, reserving a few for the top.
- Transfer to a prepared baking dish. Smooth out into a flat layer, then press the extra chocolate chips and chopped Oreos into the top of the batter.
- Bake. Bake the blondies for 25-30 minutes in the prepared pan, or until golden brown on top.
- Serve. Pull the blondies from the oven. After 10 minutes, transfer the blondies to a wire cooling rack and allow them to cool completely until room temperature. Then, slice and serve these cookie bars alone, with a scoop of non-dairy vanilla ice cream, or as desired. Enjoy!
Recipe FAQs
The perfect blondies are crispy on the edges and gooey and fudgy in the center, but not overly wet. When the blondies are done baking, they should pass the toothpick test. Simply insert a toothpick into the center of the blondies. If it comes out mostly clean, with just a few moist crumbs, the blondies are ready. If the toothpick has any wet batter sticking to it, they need more time.
It is possible that these blondies can be made gluten-free. While we haven’t tested it, Bob’s Red Mill 1:1 gluten-free baking flour should work well as a 1:1 substitute. Additionally, the gluten-free line of Oreos is also vegan-friendly!
Leftover Oreo blondies will keep best for 2-3 days when stored at room temperature in an airtight container. Before covering, allow the blondies to cool completely. This will prevent condensation from building in the store container and keep the dessert as fresh as possible.
We like the combination of chocolate cookies and blondie cookie bars, but if you want to make these delicious Oreo blondies using golden Oreos, go for it! Golden Oreos, just like the original Oreos, are vegan!
Baking Tips
- Use the right-sized baking dish. This ensures that the blondies cook evenly in the written amount of time. If the baking dish is larger, the blondie batter will be spread thinner and bake through much faster. Similarly, if you use a smaller baking dish, the blondies will be thicker and take a lot longer to bake.
- Avoid over-baking. Blondies are at their best when they have a slightly gooey center, so watch carefully and remove the blondies from the oven as soon as they are ready (remember to do the toothpick test!).
- Wait to slice until fully cooled. Allowing the blondies to cool completely not only prevents them from falling apart, but also allows the flavors to meld, resulting in the best flavored treat. Plus, cooled blondies are the easiest to slice into perfect squares!
Freezing Instructions
These chewy Oreo blondies will freeze best after baking. To freeze, allow the baked blondies to cool completely to room temperature, then cut into individual squares. Layer the blondies into a freezer-safe container or bag, separating the blondies by layers of parchment paper to help prevent sticking. Alternatively, wrap each blondie square tightly in plastic wrap and place them together in a larger bag or sealed container.
Bring to room temperature by setting the frozen blondies on the counter until softened again.
More Easy Desserts You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
Print
Oreo Blondies Recipe
- Total Time: 50 minutes
- Yield: 9 blondies
- Diet: Vegan
Description
These Oreo Blondies have the best chewy, fudgy texture and are stuffed with tons of Oreo chunks and chocolate chips. They’re so rich and delicious, no one would ever guess they’re naturally vegan!
Ingredients
- 3 tablespoons water
- 1 tablespoon flaxseed meal
- ½ cup (1 stick) vegan butter, melted
- ¾ cup (150g) brown sugar
- 1 teaspoon vanilla extract
- 1¼ cup (150g) flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup (80g) vegan chocolate chips or chunks
- About 12 Oreos, crushed
Instructions
- Make the flax egg. In a small bowl, mix together the ground flaxseed meal and water. Set aside for 15 minutes to thicken.
- Preheat the oven and prepare a baking dish. Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper and set aside.
- Combine the wet ingredients. In a large mixing bowl, add the melted butter and brown sugar. Whisk together until smooth and the sugar is dissolved. Add the flax egg and vanilla extract and whisk to combine.
- Add dry ingredients. Sprinkle in the baking powder and salt and whisk again until combined. Next, add the flour, and using a spatula, fold the flour into the wet ingredients until a thick batter forms.
- Fold in the chocolate chips and Oreos. Using a light hand with a rubber spatula, gently fold in most of the chocolate chips and chopped Oreo cookies, reserving a few for the top.
- Transfer to a prepared baking dish. Smooth out into a flat layer, then press the extra chocolate chips and chopped Oreos into the top of the batter.
- Bake. Bake the blondies for 25-30 minutes in the prepared pan, or until golden brown on top.
- Serve. Pull the blondies from the oven. After 10 minutes, transfer the blondies to a wire cooling rack and allow them to cool completely until room temperature. Then, slice and serve these cookie bars alone, with a scoop of non-dairy vanilla ice cream, or as desired. Enjoy!
Notes
- Leftovers will keep best for 2-3 days when stored at room temperature in an airtight container.
- These freeze best after baking. To freeze, allow the baked blondies to cool completely to room temperature, then cut into individual squares. Layer the blondies into a freezer-safe container or bag, separating the blondies by layers of parchment paper to help prevent sticking. Alternatively, wrap each blondie square tightly in plastic wrap and place them together in a larger bag or sealed container. Bring to room temperature by setting the frozen blondies on the counter until softened again.
- When the blondies are done baking, they should pass the toothpick test. Simply insert a toothpick into the center of the blondies. If it comes out mostly clean, with just a few moist crumbs, the blondies are ready. If the toothpick has any wet batter sticking to it, they need more time.
- While we haven’t tested it, Bob’s Red Mill 1:1 gluten-free baking flour should work well as a 1:1 substitute. Additionally, the gluten-free line of Oreos is also vegan-friendly!
- If you want to make these delicious Oreo blondies using golden Oreos, go for it! Golden Oreos, just like the original Oreos, are vegan!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven
i don’t think my oreo blondies had as much batter to start with or rise as in the photos, but they still turned out delicious! i used trader joes peppermint jo jo’s and omitted chocolate chips (didn’t have any on hand) and it was a fun festive dessert <3