If you were unable to ship these to the intended recipient, where did they go? Did you eat them all on your own? Good questions! Thanks for asking
Let me share with you what happened: Actually I brought the pan of blondies to my office and offered some to two of my lovely colleagues. One of them said, “Okay, now this is the best dessert you’ve brought to the office.” (Mind you, she says that about every dessert I bring). While my colleagues were enjoying the blondies, a student of mine entered the office. Upon seeing my colleagues devouring these sweet treats, he forgot the purpose of his visit and immediately asked for a piece. He ate the slice while walking into the classroom, which caused another student to see it and want one for herself. Once she discovered the location of the Oreo-based treat, she ran out of the classroom and grabbed a piece. Can you guess what happened when the next student saw the other two students swooning over their blondie slices? Yep, every single one of my students went into my office to get a piece. Fortunately, this class was my smallest, so there was enough for everyone
Now go forth and make these! Don’t forget to share with others (or hide and eat them in the closet, bathtub, car, [insert the safe place of your choice]). Let me know how they turn out
3/4 cup (170g) unsalted butter, softened (1 1/2 sticks)
3/4 cup (150g) light brown sugar, packed
1/4 cup (50g) granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
1 1/2 cups (188g) all-purpose flour
One 3.5-ounce (96g) packet instant vanilla pudding mix (not sugar-free and not ‘cook & serve’)
1 tsp baking soda/bicarbonate
1/4-1/2 tsp salt (if using salted butter, use the smaller amount)
20 Oreo cookies, coarsely chopped
1 cup (175g) semi-sweet chocolate chips (fav brands: Callebaut and Guittard (see below))
1/2 cup sprinkles (see below)
9 whole Oreos for decoration
- In a large bowl or stand mixer bowl, cream room-temperature butter, brown sugar, granulated/caster sugar, room-temperature egg, and vanilla extract on medium-high speed for about 4 minutes.
- While the wet ingredients are getting to know each other, combine the dry ingredients in a smaller bowl.
- Check on the wet ingredients by scraping down the sides of the bowl. Then add the flour, pudding mix, baking soda, salt, and beat while mixer is on low speed for approximately 1 minute. (I leave a few specks of flour in the mixture to avoid over-mixing and to get the dough ready for the mix-ins.)
- Scrape down the sides of the bowl again. Then add the mix-ins: chopped Oreos, chocolate chips, and sprinkles, and beat on low speed until just combined, about 30 seconds. (DO NOT OVERMIX!)
- Transfer the dough to a bowl or the a butter/flour-sprayed pan and pat it out to form the blondies.
- For decoration, add the 9 Oreos on top of the dough.
- Cover the dough with plastic/cling wrap, and refrigerate it for at least 2 hours or up to 5 days.
- Once the flavors of the dough have had a chance to meld together in the fridge, preheat oven to 350F, and bake for about 15-25 minutes or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center. DON’T OVERBAKE!
- The blondies will firm up as they cool. Allow them to cool on a cooling rack for about 10 minutes before serving.
- The blondies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies/blondies as desired and save the remaining dough to be baked in the future when desired.