These Oreo Peanut Butter Blondies are chewy, crunchy, sweet and salty all in one bite. Made using Reese’s Peanut Butter Chips and crushed Oreos, you really can’t beat this flavour combination!
Peanut butter & Oreos = A match made in heaven
It’s no secret that peanut butter and Oreo is a dream combo. When I created this recipe I tried to think about when I first discovered that peanut butter and Oreos were a thing.
It reminded me of that scene in the movie The Parent Trap (I’m a 90’s child!), where Lindsay Lohan pulls out the jar of Skippy and a pack of Oreos at summer camp. I think it was from that point onwards, that dunking Oreos in jars of peanut butter, Biscoff or Nutella totally became the norm.
These blondies have Reese’s peanut butter chips (like chocolate chips, but peanut butter flavour) and crushed Oreos throughout. The texture is chewy on the outside, gooey in the middle with crunchy chunks of biscuits. Devine!
Recipe success tips for baking Oreo peanut butter blondies
Use an 8x8inch square baking tin. The baking time is based on using this specific size. If you’re using a large baking tin, decrease the baking time by a couple of minutes, or if it’s smaller, increase the baking time.
Decorate the top before baking. Save a handful of peanut butter chips and crushed oreos and scatter these on top of the blondies before baking.
Be careful not to over-bake the blondies. Blondies will continue to cook as they cool down so I always say “if in doubt, take them out”. They’re done when the top is a lovely golden brown colour and small cracks have started to show around the edge.
Leave them to cool before slicing. This is so so important as blondies need time to set and turn fudgy. If you cut them whilst they are still warm they will fall about and be too gooey.
170g unsalted butter 250g light brown sugar 2 large eggs, at room temperature 1 ½ teaspoons vanilla extract 190g self-raising flour 100g Reese’s peanut butter chips 150g Oreos
Preheat oven to 180°C and line an 8x8inch square baking tin with greaseproof paper.
Melt the butter in the microwave until it turns to liquid. Add the light brown sugar and mix until combined.
Now add the eggs and vanilla extract and mix through. Add the flour and fold into the mixture in a figure of eight motion until combined.
Now add roughly 80g peanut butter chips and break up roughly 130g of the Oreos into the mixture – you’ll save the remaining chocolate and biscuits for the next step. Fold everything together until combined.
Transfer the mixture into the baking tin and smooth out the top. Scatter the remaining chips chunks on top and break up the remaining biscuits on top.
Bake in the oven for 25-30 minutes. The top should no longer shiny and the centre should be set. Cracks should be starting to appear around the outer edge and if you give the baking tin a shake it should wobble slightly underneath.
Leave to cool in the baking tin for at least 30 minutes, then put them in the fridge to set for 2 hours, or overnight for best results.
Carefully lift the blondies out of the baking tin. Use a large, sharp knife to slice them into 12 large blondies or 16 smaller bites.
Your Oreo peanut butter blondies will keep at room temperature, in an airtight container, for up to 4 days.
Flavoured with warming spices, filled with chopped walnuts and swirled with cheesecake – these carrot cake blondies are absolutely divine!
Why you’ll love these carrot cake blondies
Ease – There are no technical skills needed to make these blondies. Just mix together the blondie ingredients, mix together the cheesecake ingredients, layer them up in the baking tin, swirl together and bake. It’s that simple!
Flavour – warming spices, creamy cheesecake and deep caramel undertones from the blondie mixture. This is a winning flavour combination.
Texture – Imagine the texture of a fudgy brownie combined with the moisture of a slice of carrot cake. Dreeeeeamy! The chopped walnuts also add a lovely crunch throughout.
Top tips for baking success
Leave the blondies to COOL COMPLETELY for slicing. This is the most important step in the recipe.
The blondies will still be a little raw when you take them out the oven, don’t worry this is a good thing as they will continue to cook as they cool down. But if you try to cut into them whilst they are still warm they will fall apart and end up looking like a hot mess!
Leave them in the baking tin for at least 4 hours to let them cool down completely. Or if you’re short on time, pop them in the fridge for two hours to set up. You can always bake them the night before and leave them overnight in the baking tin covered with foil – this will give the flavours chance to develop and produce the best texture.
For the blondies: 170g unsalted butter 220g light muscovado sugar – I used Billington’s 1 teaspoon vanilla extract – I used Nielson Massey 2 medium eggs, at room temperature 200g self-raising flour – I used Allinson’s 1 teaspoon ground cinnamon ½ teaspoon ground ginger (optional) ¼ teaspoon ground nutmeg (optional) ¼ teaspoon ground cloves (optional) 100g chopped walnuts 1 large carrot (approximately 150g)
For the cheesecake swirl: 50g caster sugar 120g full-fat cream cheese 1 teaspoon vanilla extract 1 medium egg yolk, at room temperature
Preheat oven to 180°C and line an 8x8inch square baking tray with greaseproof paper.
In a large bowl, melt the butter either on the hob or in the microwave until it turns to liquid.
Add the light muscovado sugar and mix until combined.
Add the eggs and vanilla extract and mix again until combined.
Now add the flour, cinnamon, ground ginger, nutmeg and cloves and fold everything together.
Grate in the carrot and add the chopped walnuts. Fold into the mixture and set the bowl aside.
In a separate bowl, mix all the cheesecake ingredients together until smooth. Set aside.
Spoon two thirds of the blondie mixture into the baking tin, spreading it out into an even layer.
Now drop spoonfuls of the cheesecake mixture on top, followed by the remaining blondie mixture.
Using the tip of a knife or a skewer to swirl the two mixtures together.
Bake for 25-30 minutes until risen, golden on top and the edges are started to show small cracks.
Cool completely in the baking tin for at least four hours, or overnight for best results.
Once cool, lift the blondies out using the greaseproof paper and slice into 12.
Your carrot cake blondies will keep at room temperature, in an airtight container, for up to 3 days.
Chewy caramel blondies filled with white chocolate chunks and fresh raspberries, finished with a drizzle of white chocolate.
250g light brown sugar 190g self-raising flour 2 large eggs, at room temperature 1 ½ teaspoons vanilla extract 170g unsalted butter 170g white chocolate chunks/chips 170g fresh raspberries
Preheat oven to 180°C and line an 8inch square baking tray with greaseproof paper.
Melt the butter until it turns to liquid. Add the light brown sugar and mix until combined.
Add the eggs and vanilla extract and mix. Fold in the flour.
Now add 150g of the white chocolate chunks and raspberries and fold everything together until combined.
Transfer the mixture to your prepared baking tray and smooth out the top. Bake in the oven for 25-30 minutes. The top should no longer shiny and the centre should be set. Leave to completely cool in the baking tin.
Once the blondies have cooled, melt the remaining 20g of white chocolate and drizzle all over. Slice into 12 and serve.