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Gingerbread Oreo Blondies

Decadent blondies filled with crushed gingerbread Oreos and white chocolate chips.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Chill time: 4 hours
Total Time: 4 hours 55 minutes
Servings: 16 squares
Calories: 302kcal

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 teaspoon Ground ginger
  • 1 Teaspoon Cinnamon
  • ¼ Teaspoon Nutmeg
  • 2 packs Gingerbread Oreos (308g/10.8oz)
  • 100 g White chocolate chips (½ cup)

Instructions

  • Preheat your oven to 160℃/320℉ (or if you're using a fan/convection oven, set it to 140℃/290℉). Line an 8x8-inch tin with baking paper.
  • In a large bowl, mix together the melted butter, caster sugar and brown sugar. Then stir in the eggs and vanilla extract.
  • Add the flour, ginger, cinnamon and nutmeg and mix well to make a smooth blondie batter.
  • Crush up 1 pack of the Oreos and fold them into the batter along with the white chocolate chips.
  • Transfer to your lined tin and spread out evenly. Top with the other pack of Oreos, using as many as you like.
  • Bake for 35-40 minutes, until they're golden brown all over and pulling away from the tin slightly.
  • Leave the blondies in the tin to cool completely then put them in the fridge for 3-4 hours to set. This will make the gooey centre turn firm and fudgy.
  • Once set, cut into squares and enjoy!

Video

Notes

  • Store in an airtight container for up to 5 days. Keep them in the fridge for the best texture.

Nutrition

Serving: 1blondie | Calories: 302kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Monounsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 21mg | Potassium: 56mg | Fiber: 1g | Sugar: 27g