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Top down photograph of peanut butter Oreo blondie squares.

Peanut Butter Oreo Blondies

Servings 18 blondies


  • 170 g (3/4 cup) butter melted
  • 300 g (1 + 2/3 cup) light brown soft sugar
  • 100 g (1/2 cup) golden caster sugar
  • 200 g (7oz) smooth peanut butter
  • 2 large eggs plus 1 egg yolk
  • 2 tsp vanilla extract
  • 250 g (2 cups) plain flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 154g packet peanut butter flavor Oreos


  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease a 20x30cm/8x12 inch rectangular cake tin and line with baking parchment.
  2. Whisk together the butter, sugars and peanut butter until smooth then whisk in the eggs, egg yolk and vanilla extract.
  3. Sift together the flour, baking powder and salt and add to the wet ingredients. Fold in until the mixture is smooth; the batter will be quite thick.
  4. Roughly crush the Oreos and fold about 2/3rds of them into the batter. Scrape it into the prepared tin and spread level.
  5. Scatter over the remaining Oreos then bake for about 30 minutes until a skewer inserted into the centre comes out with moist crumbs but no wet batter. If it comes out clean then the blondies are overdone so keep a close eye on them towards the end of the baking time, checking them every two minutes. Allow the blondies to cool in the pan before slicing into 18 squares.