Golden Oreo Cake Batter Blondies

Golden Oreo Cake Batter Blondiesoreo cake batter blondie-8You’ve seen the original.  And today, I bring you a cookies n’ cream, Golden Oreo version of my cake batter blondies. Sweet vanilla Oreos chopped up and smothered all over the original cake batter blondies. Dare I say I may even like these better than the original version? 😉

The vanilla Oreo wafers crushed & chopped up pair wonderfully with the gooey buttery yellow cake mix.  The best bites are the ones with the sweet Oreo cream filling chunks, though.  I bought double stuffed Golden Oreos because well…. the cream is just the best part.

What is so awesomely amazing about these and the original cake batter blondies is that it is hardly a recipe.  A non-recipe recipe, if you will.

1 box of yellow cake, oil, a splash of milk, 1 egg, sprinkles, & white chocolate chips.  Today’s Golden Oreo version?  Just throw in a ton of crushed Golden Oreos instead of white chocolate chips (or add both!).  There. You’re done.  30 minutes later and you’ll be in golden-oreo-goodness-cake-batter-heaven. Bonus!  You can make these blondies in only 1 bowl.  Because who actually likes to do the dishes?!

You’re going to adore these. 🙂

 

Golden Oreo Cake Batter Blondies

Ingredients:

  • 1 standard size box yellow cake mix
  • 1/4 cup canola oil
  • 1 egg
  • 1/3 - 1/2 cup milk (less is better for a dense texture)
  • 1/2 cup rainbow sprinkles
  • 1 and 1/2 cups chopped Golden Oreos (reserve a handful to sprinkle on top)

Directions:

  1. Preheat oven to 350F degrees. Spray 11x7 baking pan with nonstick spray. Set aside.
  2. Combine first four ingredients in a large bowl. Add the milk slowly. You want the cake batter to be as dense & thick as possible. Fold in the chopped Golden Oreo pieces and sprinkles.
  3. Pour into prepared baking pan, sprinkle a few more sprinkles and crushed Oreos on top, and bake for 25-30 minutes until edges are just turning brown. Allow to cool for at least 30 minutes so the center sets, before cutting into squares.

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122 Comments

Comments

  1. Laura on March 22, 2016 at 10:10 pm

    These taste amazing! However I did have the same problem as others with the 8×8 pan. It was very gooey and they couldn’t really hold together…that was after baking for 40+ minutes and 30+ minutes of cooling time. 

  2. mary on April 16, 2016 at 9:15 am

    Do you think it is possible to use almond milk in these? That is all I have and don’t want to run out… if not, what type of milk is best? Thank you!

    • mary on April 16, 2016 at 4:22 pm

      oh and one other question – can the dough be made ahead of time and baked the next day? THANKS!

      • Sally on April 17, 2016 at 10:36 am

        It’s best baked right away, so I don’t recommend prepping the batter ahead of time. You can use almond milk. I’ve tried these blondies with any and all types of milk. Always delicious.



      • Mary on April 17, 2016 at 1:05 pm

        Thank you so much – I really appreciate that you take the time to answer questions! I will let you know how they turn out 🙂



  3. sarah on April 22, 2016 at 12:35 pm

    how long do these last? or are they better straight out of the oven?

  4. mary on March 24, 2017 at 5:46 pm

    Can these be made a few days ahead or do they need to be fresh?

  5. Maddie on June 20, 2017 at 8:08 pm

    Hi Sally! I want to mail these to my brother for his birthday. Golden Oreos are his FAVORITE. Do you think these would ship well? How long are they good for?
    I just recently discovered your blog and have made several amazing recipes already. My husband has loved them all so far, so that makes me happy 🙂
    Thanks for all you do!

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