For the longest time, my favorite ice cream flavor used to be cookies and cream. My favorite kind of cake would be a fluffy white cake with oreo chunks. My DQ blizzard of choice would obviously be Oreo. I think the cookies and cream combination is a classic and I automatically assume that everyone loves it as much as I do, because really what tastes better than ice cream or cake or icing studding with chunks of Oreos? (Don’t tell me, I won’t listen)
These blondies are super easy to make and are moist, dense and indulgent. Let’s just say there is no shortage of Oreo chunks in these! They smelled fantastic coming out of the oven and I immediately had to taste test one before it even cooled because I have a problem and because obviously I had to make sure they tasted fantastic before I went through the effort of taking pictures for you
Cookies and Cream Blondies
Yields: one 8×8″ pan
Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 heaping cup chopped Oreos, divided
Directions:
Preheat oven to 350 F. Spray an 8×8-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on opposite sides so you can lift the bars out. Spray the parchment with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl then add the egg and vanilla extract, beating until incorporated. With the mixer on low, add the dry ingredients in two additions, mixing just until combined. Use a rubber spatula to fold in 3/4 cup of the Oreos.
Transfer the dough to the prepared pan and press into an even layer. Sprinkle the remaining Oreos over the top of the dough. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and let the bars cool completely in the pan. Use the parchment “handles” to lift the bars out and cut into squares for serving.
—SOURCE—
Tracey’s Culinary Adventures, adapted from Ina Garten’s Barefoot Contessa Foolproof
