These Oreo Brownie Blondie Bars have brownies on the bottom and on the top, blondies in the middle, layered with Oreos and Golden Oreos, baked to fudgy and golden perfection!
24golden Oreosplus more to decorate the top, if desired
2/3cupwhite and dark chocolate chipsto decorate
Instructions
Brownie Batter
Pre-heat the oven to 350ºF. Spray a 9x13” pan with oil spray, or grease it with butter. Line it with two pieces of parchment crosswise, so the brownies are easy to remove from the pan when it’s time to serve.
To make the brownie batter begin by melting the butter and chocolate together by microwaving for 15 second intervals, and stirring in between until the mixture is melted and smooth.
Add the brown sugar and granulated sugar and whisk to combine.
Add the eggs, one at a time, making sure one egg has incorporated before adding the next one.
Then add the vanilla and stir.
Add the all-purpose flour, cocoa powder, and salt to the batter. You can sift the dry ingredients before adding if you would like, or if the cocoa powder seems too lumpy.
Mix the dry ingredients with a whisk until the batter is smooth and incorporated.
Add the chocolate chips and stir with a spatula until combined.
Set it aside.
Blondie Batter
Melt the butter in the microwave. Add the brown sugar and the granulated sugar to the melted butter, and whisk until incorporated.
Add the eggs, one at a time, waiting for one egg to be incorporated before adding the next one.
Add the vanilla and almond extract to the batter and mix until combined.
Add the all-purpose flour and salt to the batter and whisk to incorporate.
Add the white chocolate chips and stir until combined.
To assemble
Spread out half of the brownie batter on the bottom of the prepared pan. Don’t worry that it seems thin, once the bars bake, the batters will rise. Make sure to use a spatula to spread out the batter as evenly as possible.
Lay out 24 Oreo cookies over the brownie batter.
Spoon the whole blondie batter over the Oreos. And then use a spatula to spread it out as best as possible, and as smooth as you can.
On top of the blondie batter, lay out 24 Golden Oreos.
Top the Golden Oreos with the final half of the brownie batter.
Again, use a spatula to spread it evenly.
Top the brownies with a few chopped Oreos.
Bake on the pre-heated oven for about 50 minutes, until the middle looks set, the edges look golden.
If the edges are baking too fast and the middle isn’t ready yet, cover the pan with a piece of foil.
Remove from the oven, top with chocolate chips while the brownie is still hot, so the chocolate chips will stick.
Let the brownies cool down.
Slice and serve.
Storage
Store in the fridge for up to 5 days, make sure to keep it covered.
These will also freeze beautifully in an air tight container for up to 1 month.
Notes
Chocolate: For all chocolate used in this recipe, you can use either chocolate chips or chopped chocolate. Also use whatever chocolate you prefer, dark, semi-sweet, or milk. They will all work.White Chocolate: I always look for good quality white chocolate for my recipes. I am using Callebaut chips. Have in mind that most chips at the store are not actual white chocolate. Here it won't affect the structure of the brownies, so you can still use store-bought white chips. I just prefer the high quality ones for taste. Almond extract: The almond extract in the blondie batter is optional but I absolutely love the taste it gives the blondies! So worth it!