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