Rich fudgy brownies vs. chewy butterscotch blondies. Which do you prefer? This recipe for Reese’s and Oreo blondies and brownies puts it to the test.
Personally, I’m in favour of brownies. It’s probably because I have a huge sweet tooth and no brownie is too rich for me. I’ve never understood people who have a tiny bite of something and say “that will do me, it’s very sweet’ – seriously who are you? Pass it over and let me finish yours!
To make this a fair bake off I’ve used the same flavours for both recipes:
Blondies = white chocolate Reese’s cups + Golden Oreos
Brownies = milk chocolate Reese’s cups + Brownie Oreos
The saltiness from the peanut butter, combined with the sweetness of the chocolate and crunch of the Oreos – these really are beautifully balanced bakes. Grab your baking tins and you be the judge.
Reese’s and Oreo Blondie recipe
Ingredients (makes 12 large)
170g unsalted butter
250g light brown sugar
1 ½ teaspoons vanilla extract
2 medium eggs, at room temperature
170g self-raising flour
120g approx. white chocolate Reese’s cups (I found packets which had two cups in each and used 3 packets in total)
1 packet Golden Oreos
Method
Preheat oven to 180°C and line a 20cm/8inch square baking tin with greaseproof paper.
Roughly chop the Reese’s cups and Oreo’s into quarters.
Melt the butter in the microwave in a medium sized bowl in 20 second blasts until it turns to liquid. Add the sugar and mix until fully combined. Crack in the eggs and add the vanilla extract and stir together. Now add the flour and fold the mixture together. Fold in the chopped Reese’s cups and Oreos.
Transfer the mixture to the baking tin and spread into an even layer. Bake in the centre of the oven for 25-30 minutes, until the top is no longer shiny and the edges have started to crack. Remove from the oven and leave to completely cool for at least 4 hours, or overnight for best results.
Reese’s and Oreo Brownie recipe
Ingredients (makes 12 large)
150g unsalted butter
170g good quality dark chocolate (at least 70% cocoa solids)
2 medium eggs, at room temperature
225g caster sugar
150g self-raising flour
120g approx. milk chocolate Reese’s cups (I used a sharing bag of miniature ones)
1 packet Brownie Oreos
Method
Preheat the oven to 180°C. Lightly grease and base line a 23x23cm square tin with baking paper.
Chop the dark chocolate and add it to a microwave-safe bowl along with the butter. Melt in the microwave in 30 second increments, mixing after each, until completely smooth. Set aside.
In a separate bowl, whisk the eggs and sugar until pale in colour and frothy. Pour in the melted chocolate, add the flour and fold everything together in a figure of eight motion until you have a thick mixture. Fold in the chopped Reese’s cups and Oreos.
Throw in the chopped Reese’s and Oreos and fold into the mixture. Transfer to the baking tin and spread into an even layer.
Transfer the mixture to the baking tin and spread into an even layer. Bake in the centre of the oven for 17-20* minutes, until the top is no longer shiny and the edges have started to crack. Remove from the oven and leave to completely cool before slicing into 12.
*Depending on your oven the bakes may take less or more time. This is more of a judgment call and I would say always go with your gut instinct. As a guideline I would suggest testing them by inserting a toothpick into the middle, if it comes out covered in chocolate put them back in. If it comes out only slightly coated with a few crumbs, and the top of the bake is no longer shiny, take them out as will continue to cook as they cool.