Gingerbread Oreo Blondies

Name: Gingerbread Oreo Blondies
Prep time: 15 min
Cook time: 40 min
Total time: 295 min
Ingredients: 120 g Butter, melted ((½ cup)); 130 g Caster sugar ((⅔ cup)); 130 g Soft dark brown sugar ((⅔ cup)); 3 Medium Eggs; 1 Teaspoon Vanilla extract; 200 g Plain flour ((1+⅔ cups)); 2 tsp Ground ginger; 1 Teaspoon Cinnamon; ¼ Teaspoon Nutmeg; 2 packs Gingerbread Oreos ((308g/10.8oz)); 100 g White chocolate chips ((½ cup))

Jump to Recipe Jump to Video

These gingerbread Oreo blondies are rich, fudgy and chewy, packed with gingerbread flavour and white chocolate chips. They're surprisingly easy to make and suitable for both kids and adults.

If you're a gingerbread lover, you HAVE to try my gingerbread Oreo blondies this Christmas season! Thick and chewy 'blonde brownies' with a classic crackly crust, packed with gingerbread Oreos and white chocolate chips. You just can't get any more festive than these!

For those who might be new to baking, I have written detailed notes, top tips and answers to FAQs in the post below. I hope this will help you get the recipe right on the first try because there's nothing worse than throwing away a failed bake!

If you're more experienced in the kitchen and prefer a short, concise recipe, you will find this in the recipe card at the end of the post. Enjoy!

Ingredients

Here's everything you need to make gingerbread Oreo blondies:

Butter: This helps to give the blondies their dense, chewy texture. You can use unsalted or salted for this recipe, whichever you prefer. Make sure to let it cool a bit before mixing with eggs to avoid scrambling them.
Caster sugar: The fine texture of caster sugar dissolves really well into the batter, helping to create that shiny crust. If you can't get hold of caster sugar, you can just use regular granulated sugar instead.
Soft dark brown sugar: The molasses in the dark brown sugar helps to give that classic gingerbread flavour. Light brown sugar will work too but it has a lighter flavour.
Eggs: 3 medium eggs will give the blondies a beautifully fudgy texture without making them too heavy.
Vanilla extract: This pairs perfectly with the sweet spices and white chocolate. I used 1 teaspoon but feel free to adjust to your own taste.
Plain flour: It's important to use plain flour or all-purpose flour for this recipe, not self-raising unless you prefer cakey blondies.
Spices: I added ground ginger, cinnamon and nutmeg to the blondie batter to enhance the gingerbread flavour from the Oreos. Other good spices to use are allspice and ground cloves.
Gingerbread Oreos: I put 1 pack of crushed Oreos into the batter and just over half of a second pack to decorate the top. If you can't get gingerbread Oreos, golden Oreos would work well too, because you'll still get the gingerbread flavour from the spices and brown sugar.
White chocolate chips: 100g of chocolate chips will add extra sweetness and texture to the blondies. You can use a chopped white chocolate bar instead if you prefer a more chunky texture.

Equipment Notes

8x8-inch baking tin: This size will give you the perfect thickness and texture. If you'd like to use a different size of tin, use my cake pan converter to change the ingredient quantities accordingly (note that baking time will vary too).
Baking paper: To make it easier to get the blondies out of the tin after baking.
Large mixing bowl: To mix all of the ingredients for the batter.
Utensils: You'll need a wooden spoon, spatula or whisk to mix the batter, a teaspoon for measuring and a sharp knife for slicing the finished blondies.
Kitchen scales: I have included imperial measurements in the recipe card so my USA readers can give these a go, however, measuring in grams using a food scale will give you much more reliable, repeatable results.

two oreo gingerbread blondies stacked on top of one another

How to make gingerbread Oreo blondies

Step 1: Preheat your oven to 160°C (or 140°C for fan ovens) and line an 8x8-inch tin with baking paper. For those in the USA, the oven temperature will be 320°F or 290°F if you're using a convection oven.

Step 2: Melt 120g of unsalted butter then add it to a large bowl with 130g of soft dark brown sugar and 130g of caster sugar. Mix well.

Step 3: Add 3 medium eggs and 1 teaspoon of vanilla then mix everything together until smooth.

sugar and melted butter mixed together in a bowl

Step 4: Next, add 200g plain flour, 2 teaspoons of ginger, 1 teaspoon of ginger and ¼ teaspoon of nutmeg. Mix well to make a smooth, thick batter.

Step 5: Crush 1 pack of gingerbread Oreos into chunks then stir them into the batter with 100g of white chocolate chips. Transfer to your tin and spread it out evenly then top with more Oreos.

Step 6: Bake for 35-40 minutes until golden brown all over. Let them cool at room temperature then transfer them to the fridge for 3-4 hours until firm.

Step 7: Once your blondie has set, remove it from the tin, cut it into squares and enjoy!

Top Tips

Let the butter cool for a few minutes before adding it to the bowl to prevent scrambling the eggs.
Don't crush the Oreos too finely or you'll end up with dry blondies. Medium-sized chunks work best.
Don't skip the fridge time - this is what gives these blondies their fudgy texture. If you cut them while they're still gooey, they are likely to fall apart.
If you're finding the blondies difficult to cut after setting, use a warm knife. You can warm it up by running it under boiling water and then wiping it dry immediately before cutting.

FAQs

How long do gingerbread Oreo blondies last?

These will keep well in the fridge in an airtight container for up to 5 days. If you don't put any Oreos on top before baking, they'll last for around 1 week.

Can I freeze them?

Yes, these can be frozen for up to 1 month in an airtight container. Defrost them in the fridge overnight or let them sit out at room temperature for an hour or two.

Where can I buy gingerbread Oreos?

They're available in most large UK supermarkets, including Home Bargains and Poundland. If you're outside of the UK or just can't get hold of them, you can use golden Oreos or any other type of crunchy gingerbread cookies.

Why are my blondies wobbly?

They should be a little gooey in the middle when you first take them out of the oven. As long as they're golden brown all over, they will firm up nicely in the fridge.

slices of gingerbread oreo blondies on white surface

More Christmas desserts

I hope you have fun making my gingerbread Oreo blondies. If you make them at home, please leave a comment to let me know what you think. Enjoy!