Golden Oreo Blondies

Golden Oreo Blondies
I’ve just got back from a weekend away in West Wales. The occasion was our friend’s 30th birthday, and 14 of us rented out a large house in a little village called Aberdovey. It was such a beautiful place full of lambs frolicking in the fields, quaint houses painted in bright colours and gardens filled with wild flowers. I’m such a city girl and sometimes I find the countryside quite daunting as I don’t really understand it. I’m so used to convenience, modern technology and city life. But I really enjoyed myself and would definitely go back! I wanted to take along some treats for everyone and I found a blondie recipe in Olive Magazine, that used custard creams which I made a few weeks ago. This time I went for golden oreos and they didn’t stick around for long!

I started by melting 175g butter, 200g light brown sugar, 125g golden caster sugar and 4 tbsp custard powder on a low heat.

I let it cool for 5 minutes then whisked in 2 eggs and 2 tsp vanilla extract.

I broke up the golden oreos. I used 18 of them.

I added a pinch of salt, 250g self raising flour, 150g white chocolate broken into chunks and a third of the biscuits.

I poured the mixture into a lined baking pan and sprinkled the rest of the biscuits on top.

I baked the blondies on 180C/160C Fan/350F/Gas Mark 4 for 30 minutes. I left them to cool in the tin.

I removed them and sliced them up. They were so sweet and gooey, and every other bite you come across a chunk of white chocolate or a piece of golden oreo. They went down really well with everyone this weekend!

I am entering these into myself and Cakeyboi’s challenge Treat Petite, where the theme is favourite biscuits, sweets and chocolates.

And into the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivations.

 
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Golden Oreo Blondies

Ingredients

  • 175 g Butter
  • 200 g Light brown sugar
  • 125 g Golden caster sugar
  • 4 tbsp Custard powder
  • 2 Eggs
  • 2 tsp Vanilla extract
  • 18 Golden Oreos
  • 150 g White chocolate
  • A pinch of Salt
  • 250 g Self raising flour

Instructions

  1. Melt the butter, light brown sugar, golden caster sugar and custard powder on a low heat

  2. Let it cool for 5 minutes then whisked in the eggs and vanilla extract
  3. Break up the golden oreos
  4. Add the salt, self raising flour, white chocolate broken into chunks and a third of the Oreos
  5. Pour the mixture into a lined baking pan and sprinkle the rest of the Oreos on top
  6. Bake on 180C/160C Fan/350F/Gas Mark 4 for 30 minutes. Leave them to cool in the tin, then slice and serve
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Raspberry & White Chocolate Blondies

 

This recipe was recommended to me by Slice of Barnes and is from BBC Good Food. It’s a delicious and simple recipe that’s easy to put together on a Sunday afternoon – which is exactly what I did.

You start by lining a square tin with baking paper. I’ve never made brownies or blondies before so I didn’t have a square tin, I went to Asda and purchased a roasting tin for 98p which worked just fine!

Melt 200g butter in a pan on a low heat. I love doing this! Look how golden and shimmery the butter goes…

Once it’s all melted, set aside to cool and add 75g of white chocolate, this will melt into the butter and you can stir it in when it’s all melted.

 

Whisk together 3 eggs with 300g light brown sugar. The recipe says to use muscovado sugar, but light brown sugar is extremely similar and works just as well.
 

Once it looks like this, pour in the melted butter and white chocolate mixture.

 

Then add 200g plain flour…

And mix well. Pour the mixture into the tin.

Chop up another 75g of white chocolate (or more if you like!)

And sprinkle on top, along with a punnet of raspberries. I would suggest adding more raspberries, as they tasted really good in the blondies.

Bake on 180C/Fan 160C/Gas Mark 4 for 40-45 minutes or until risen all over and golden on top. And my final tip: don’t get distracted watching a Sunday evening movie (It was E.T. incase you’re interested) and forget about your blondies, otherwise you get some overly caramelised edges…

These blondies were delicious and a big hit with my housemates despite the crispy edges! The tangyness of the raspberries along with the sweetness of the chocolate and the sponge was a tasty contrast. Give these a go, they are so simple, quick and easy to make!

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