Dessert.
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I made these for a friend’s birthday and they were sooooooooooo yummy! Thanks for the inspiration! They were a huge hit with everyone!
It’s been way too long since I’ve made dessert for Pinch of Yum. For me. For anyone. Actually, it’s really been more like one minute if you count those coffee cake muffins as dessert, which I don’t. Here we are at nine days into the new year, and these are already shaping up to be my top dessert of 2013. And I’m shaping up to be out of shape.
Salty has been the name of the snack game in the Philippines. Something about it being good for you to eat chips because it helps you retain water? Which definitely SOUNDS chubby, but I don’t know. Considering that the first thing I wanted to do after coming out of sick week was dive headfirst into a bag of chips, it sure feels at least a little healthy. And if you were going to say that you crave vegetables when you come out of sick week, well, you’re lying.
In my heart of hearts, I’m a dessert girl. My dreams are made of pools of chocolate fondue and towers of refrigerated sea salt chocolate toffee bars and gooey Peanut Butter Oreo Blondies.
I don’t even mind a crooked Oreo layer from time to time.
Sometimes people ask me if I developed a love of cooking, or, more importantly, eating because of all my cooking experiences growing up. But the truth is, not really. My mom usually made a family favorite for dinner and I rarely helped other than the eating part. On the other hand, baking has always been dear to me. To us. My family. Not in the classically-trained baker way. More in the homemade chocolate chip cookies and weekend brownies and warm banana bread with melted butter and a glass of cold milk kind of way.
Last week my sisters came to visit me in the Philippines and about 30 seconds after they arrived, we all found ourselves elbow-deep in peanut butter blondie batter and covered with Oreo crumbs. This is what we do, friends.
And then we went to one of the most beautiful places in all of the island of Cebu, and took a picture that none of us really feel good about, and then I posted it on my blog. #why
And we also ate blondies.
That’s what I call a good time.
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Peanut Butter Oreo Blondies
- Total Time: 50 minutes
- Yield: 16–24 1x
Description
These peanut butter Oreo blondies are TO DIE FOR. One of the best dessert bars I’ve ever made! So addicting and easy to make.
Ingredients
- 2/3 cup soft butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 3/4 cup peanut butter
- 1 teaspoon vanilla extract
- 2 eggs
- 1–3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/3 cup cream
- 16–24 Oreo cookies depending on size of pan
- 1 bag white chocolate chips (optional)
Instructions
- Preheat the oven to 325 degrees. Butter a 9-inch square baking dish for thicker bars, or a 9×13 baking dish for thinner bars.
- Cream the butter, brown sugar, white sugar, peanut butter, and vanilla. Add the eggs one at a time, beating until well mixed.
- Add the flour and baking powder and mix for less than 1 minute with an electric mixer or stir with a wooden spoon until all flour is incorporated (batter gets tough to work with if you mix it for too long). Add the cream and use electric mixers or wooden spoon to stir until incorporated. Batter should be thick but spreadable.
- Spread half the batter in the prepared dish; layer Oreos evenly over the batter; top with remaining half of batter. Bake for 40-50 minutes, depending on the size of your pan (less time for a rectangle, more time for a square) and whether or not you like them to still be a little soft and doughy. I baked mine for 40 minutes or until the edges were browning and the middle was just a little soft. As they cooled, the middle sunk down a little but I loved them that way!
Notes
You could also add a layer of white chocolate chips over the Oreos for something different! My sister liked it better that way – I liked it without.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dessert
- Cuisine: American
Keywords: peanut butter blondies, oreo blondies, blondie recipe
I don’t mean to tell you to eat raw eggs or anything, but batter lovers, these were made for you.
Since it seems like the comments are full of people who haven’t actually made this recipe, I thought I would take the time. These are awesome! Delicious, hands down addictive. I can’t say enough good things about this recipe, my family and I loved them. I changed nothing; I made them in a 9×9 with a 45 minute cook time. Perfect. Thank you.
So glad you enjoyed them!
Do you have any recipes without sugar, coconut sugar is fine, but I have a friend who can’t eat any sugar except coconut sugar.
Hi, Bailey! You can check out our collection of sugar-free recipes here. š In some cases, it’s possible that coconut sugar could work as a sub.
This recipe looks amazing! When you say “cream” do you mean heavy whipping cream?
That’s right, Jyll! Heavy whipping cream! š
These are officially insanely good. We used a square baking pan and they were still pretty gooey after 50 minutes but I think it’s because they were really thick. Didn’t want to leave them in for too much longer though because the corners were getting pretty dark. Next time I’ll try with a 9×13 baking pan and go for double stuff oreos. Yum.
These days am so into peanut butter, i just cant get enough of it,so i will definitely be trying these out.
Hi! Quick question! When you say “1-3/4 cups of all purpose flour” do you mean 1 cup and 3/4 cup or just simply 3/4 cup?
Thank you!!
PS. Looking forward to making this recipe this weekend for Valentines Day!
1 and 3/4 cup!
Hi! I just discovered your site, love the recipes! I do have one question, I am planning on sending a little care package to friends stationed in Guam. How well might this blondies hold for shipping via mail?
These ones would be great! Just make sure they get baked really well – I mean, I always underbake, but it seems like if you’re shipping them underbaking might be a tad risky.
Oh my gosh these came out BEAUTIFULLY. I made a couple of changes that I’d like to share though.
1) I tried using Girl Scout Cookies which turned out wonderfully, although the chocolate on some of them melted a little.
2) I cut out the white sugar… it was still really sweet.
3) I used white chocolate peanut butter instead of regular. It tastes great in the brownies.
4) I omitted the cream also.
Actually, these came out a bit more like cake than brownies because I didn’t use the cream but they’re literally perfect. To die for. Thank you so much for the recipe!
So glad you liked them! š