Strawberry blondies are soft, chewy and loaded with juicy, fresh strawberries. This easy, one bowl recipe with no mixer required uses kitchen staples and makes the best blondie bars in about 30 minutes.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As a busy mom and self taught baker with over 25 years of experience in the kitchen, I love a quick and simple dessert.

Blondie bars are classic, but this one has a twist as we are making blondies without brown sugar. And like my blueberry blondies, we will be adding juicy fruit for this fresh strawberry blondie recipe.

One bowl, seven ingredients and just a short prep time; blondie bars don't get much easier than this!

💗 why you will love this blondie recipe

• Quick and easy ~ about 5 minutes of prep time and 25 minutes to bake.
• Soft and chewy ~ strawberry blondies have a dense and chewy, soft and tender texture.
• Melted butter means no planning ahead!
• No mixer required ~ a whisk and a spatula is all you need.

🍓 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Strawberries ~ fresh strawberries are best. I haven't tested it, but suspect you could use freeze dried strawberries too. See the notes in the recipe card for how to substitute. I do not recommend frozen strawberries as they will add too much moisture.
• Butter ~ you need melted, unsalted butter for the blondies.
• Sugar ~ granulated or white sugar is needed. This helps the fresh strawberry blondies shine with strawberry flavor.
• Egg ~ one large egg is needed at room temperature.
• Kosher salt ~ helps to balance all the flavors. If you only have table salt use half the amount.
• Vanilla ~ I prefer a pure vanilla extract.
• All-purpose flour ~ gives structure to the strawberry blondies. For gluten free blondies, use a one-to-one flour replacement.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

are blondies meant to be gooey in the middle?

Yes and no, they should have a soft middle, which gives them their chewy texture. They should not be runny in the middle when tested with a toothpick, but should have a few moist crumbs stuck to the toothpick.

🥣 how to make one bowl strawberry blondies

Preheat oven to 350°F and line an 8x8 baking pan with parchment paper.

Prepare the fresh strawberries by washing them. Then slice off the tops and chop into small bite size pieces. Lay down two layers of paper towels and spread the chopped strawberries in a single layer over the towels. Take another paper towel and place it over the top of the berries and lightly press to help remove any excess moisture. Set aside.

In a medium to large bowl, whisk together the melted butter, granulated sugar and kosher salt until well combined.

The mixture will be thick once the melted butter, sugar and salt is combined.

Then add the egg and vanilla.

Scrape up and down the bowl as needed and whisk until combined, about 1 minute.

Next add the all-purpose flour and mix until some large flour streaks remain. Then add the strawberries and gently fold to combine.

Drop the batter {it’s thick} into the prepared baking pan and smooth to an even layer.

Bake until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💬 frequently asked questions

why are my strawberry blondies soggy?

Fresh strawberries have a lot of moisture in them. If you don't pat enough moisture out of the strawberries before adding them to the batter, they will add too much liquid to blondie recipe.

why are my blondies raw in the middle?

The oven might not be at the correct temperature. I keep an oven thermometer in my oven so I can make sure it's at the temperature I think it is. A too hot oven will cause the edges to over bake before the middle has a chance to fully cook.

If you use a glass pan, it could take up to double the amount of baking time as glass conducts heat differently than metal.

The strawberry blondies could also be under baked. When you test them with a toothpick, a few moist crumbs is ideal. If the toothpick has wet batter, bake your blondies a little longer.

can I use brown sugar?

Yes, I would use half granulated sugar and half brown sugar. The measurements can be found in the notes section of the recipe card below.

👩🏻‍🍳 tips for the best chewy blondie bars

• Using a kitchen scale will be more accurate than measuring cups, especially for the flour and fresh strawberries.
• Gently fold in the strawberries to avoid smooshing them into the batter.
• Don't over bake the fresh strawberry blondies! No one likes a dry blondie. It's better to err on the side of less done than over done. The blondies will firm up and continue to cook as they cool. This is how you will get a soft and chewy texture.
• Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.
• If you need to speed up the cooling process, once the blondies have cooled enough that you can pick up the pan with your bare hands, place the pan in the refrigerator to cool completely.
• Strawberry blondies taste best at room temperature, but my testers loved them straight from the refrigerator or freezer too.
• For neatly cut bars; the blondie bars should be completely cool {chilling them will also help}. Use a sharp knife and wipe it clean between each cut.

💡 variation ideas

Strawberry lemon ~ add the zest of one medium lemon to the blondie batter.

Strawberry jam blondies ~ add dollops of strawberry jam and swirl it into the batter. I would use 2 tablespoons and the technique used in my raspberry brownies recipe.

Lemon glaze ~ the strawberry blondies are fairly sweet all on their own. If you'd like to add a lemon glaze, I would use the one from my blackberry lemon scones.

White chocolate ~ add up to one cup of white chocolate chips or chopped chocolate with the chopped strawberries. We already know this flavor is a winner with my strawberry white chocolate cookies.

Pink blondies ~ I also tested using a strawberry lemon glaze, which gave the strawberry blondies a pretty pink color. My testers found the glaze to add a bit more sweetness than necessary, but this is it if you want to try it. Mix 2 tablespoons of strawberry jam with ½-1 tablespoon of lemon juice, then add ½ cup confectioners' sugar and stir until you have a thick glaze consistency.

🫙 how to store

Strawberry blondies will stay fresh in an airtight container at room temperature for 1 day, but are best stored in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature.

They also freeze well in an airtight container for up to three months; allow to defrost before serving.

Remember to snap a picture and tag me on Instagram if you make these EASY Strawberry Blondies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more blondie bar recipes

• Peanut Butter Blondies
• Nordy Bars {Butterscotch Bars}
• Nutter Butter Bars
• Cinnamon Blondies

📖 recipe

Yield: 16 bar cookies

Strawberry Blondies {one bowl}

Print

Strawberry blondies are soft, chewy and loaded with juicy, fresh strawberries. This easy, one bowl recipe with no mixer required uses kitchen staples and makes the best blondie bars in about 30 minutes.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 5 minutes

Bake Time 25 minutes

Total Time 30 minutes

Ingredients

Strawberry Blondies

• ½ cup fresh strawberries, chopped small (80g)
• ½ cup unsalted butter, melted (113g)
• 1 cup granulated sugar (200g)
• ¼ teaspoon kosher salt
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 ¼ cup all-purpose flour (157g)

Instructions

1. Preheat oven to 350°F and line a 8x8 baking pan with parchment paper.
2. Prepare the fresh strawberries by washing them. Then slice off the tops and chop into small bite size pieces. Lay down two layers of paper towels and spread the chopped strawberries in a single layer over the towels. Take another paper towel and place it over the top of the berries and lightly press to help remove any excess moisture. Set aside.
3. For the blondies: In a medium to large bowl, whisk together the melted butter (½ cup/113g), granulated sugar (1 cup/200g) and kosher salt (¼ teaspoon) until well combined.
4. Then add the egg (1 large) and vanilla (1 teaspoon). Scrape up and down the bowl as needed and whisk until combined, about 1 minute.
5. Next add the all-purpose flour (1 ¼ cup/157g) and mix until some large flour streaks remain. Then add the strawberries (½ cup/80g) and gently fold to combine.
6. Drop the batter (it’s thick) into the prepared baking pan and smooth to an even layer.
7. Bake for 25 - 30 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.
8. Then use the parchment to pull the bars out of the pan and cut into desired sizes.

Notes

*The ½ cup/80g of strawberries is AFTER they have been chopped and the tops removed. Fresh, washed and dried strawberries are my preference. I haven't tested it, but think you could substitute freeze dried strawberries with no trouble. I would use one 1.2 ounce/34 g bag and chop the freeze dried strawberries into small pieces. I do not recommend using frozen strawberries as they will add too much moisture.

My testers preferred all granulated sugar, but you can use a combination of white and brown sugar; do ½ cup/100g granulated sugar and ½ cup/100g brown sugar (light or dark).

Strawberry blondies will stay fresh in an airtight container at room temperature for 1 day, but are best stored in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature. They also freeze well for up to three months; allow to defrost before serving.

I recommend a metal baking pan; glass can take up to double the amount of baking time.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 142Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 25mgCarbohydrates: 20gFiber: 0gSugar: 13gProtein: 2g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

Chewy and rich espresso brownies are swirled with a homemade salted caramel sauce.  They have a fudgy and gooey brownie texture and are loaded with coffee flavor. A perfect morning or afternoon pick me up for coffee lovers!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

The inspiration for this brownies recipe came from a hot summer day and two scoops of Sweet Peaks ice cream. My choice was espresso and salty caramel and the mix of the two flavors was INCREDIBLE!! I stayed awake half the night thinking of ideas for new recipes and these espresso brownies were born.

I really wanted the espresso flavor to shine here so adding it to chocolate wasn't the flavor profile I was going for. Espresso has a rich and indulgent flavor all on it's own and that's what I want you to taste. So enter white chocolate. We get a soft and chewy base that is filled with coffee flavor and not overwhelmed with chocolate.

I know ya’ll love coffee and caramel too because my homemade caramels, coffee sugar cookies and espresso brown butter toffee cookies are three of your faves!

Reader Jill commented: "Wow, these bars were incredible. Made them for a girls night and not a crumb was left behind. Thank you for the recipe!"

This post was originally published in August of 2020 and has been updated with helpful information and new photos. The recipe remains the same.

💗 why you will love these coffee brownies

• Quick and easy ~ the homemade brownies mix up in one bowl, no mixer required.
• Taste ~ these are not chocolate brownies with espresso thrown in. They are espresso brownies; full of coffee flavor with 2 tablespoons of instant espresso powder in the brownies and made without chocolate. Then we swirl in salted caramel for the ultimate coffee and caramel, sweet and salty brownie.
• Texture ~ no cakey brownies here; the espresso brownies are dense, chewy, fudgy and gooey.

☕️ can you add espresso powder to brownies?

Absolutely!  The instant espresso powder is what gives the rich and indulgent coffee taste to this espresso brownies recipe.

If you are making traditional brownies, espresso powder can help to enhance the flavor of the chocolate.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• White chocolate ~ use a high quality white chocolate, such as Callebaut, Ghirardelli, Lindt or Baker’s brand.  Typically you can find white chocolate bars in the baking section.  Do not use chocolate chips.
• Butter ~ unsalted butter is my choice, but if you only have salted butter, just leave out the kosher salt. 
• Sugar ~ granulated or white sugar is used to provide sweetness and structure to the espresso brownies.
• Eggs ~ two large eggs are needed, ideally at room temperature.
• Vanilla ~ I prefer a pure vanilla extract for the best taste.
• All-purpose flour ~ A kitchen scale is the best way to measure your flour. If you don't have a scale, use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a spoon}.
• Instant espresso powder ~ brings the rich coffee flavor, I use this instant espresso.
• Salt ~ kosher salt is my choice for baking.  If you only have table salt, start with half the amount.
• Salted caramel {homemade or store-bought} ~ included in the recipe card is my salted caramel recipe, but if making your own caramel sauce feels too daunting, grab a jar of your favorite salted caramel and use that instead. Trader Joe's has a very delicious one!
• Coarse sea salt {optional, but highly recommended} ~ adds a nice finishing touch.

🍯 make the homemade caramel sauce

The first step is to make the homemade salted caramel sauce. I took my whiskey vanilla caramel sauce and made just a couple tweaks. If you want step-by-step photos of how to make the caramel sauce, be sure to check out that post. 

Make the sauce first, because it needs to cool to close to room temperature before adding it to the espresso brownies. 

You can make the caramel sauce up to a couple weeks ahead, just store it in the refrigerator. It does need to be at a pourable consistency before using, so allow it to come to room temperature.

🍫 how to make easy espresso brownies

Start by preparing an 8x8 baking pan by lining it with parchment paper and preheat the oven. 

Then whisk the dry ingredients together and set aside. 

Melt the white chocolate and butter together. Once the melted butter and chocolate are combined, add the granulated sugar and whisk until combined.  The mixture can look ugly and separated at this point.

Whisk in the eggs and vanilla, which should bring the batter together. Then add in the dry ingredients and fold in with a spatula.

Spread the espresso batter into the prepared pan. Drizzle ¼ cup of salted caramel sauce over the top of the espresso brownie batter.

Using a knife, drag the caramel through the batter both vertically and horizontally to create swirls of the coffee brownies and caramel.

Finally, bake the espresso brownies. The edges will start to darken and pull away from the pan and a toothpick inserted in the center will come out with just a few moist crumbs when they are done baking. 

👩🏻‍🍳 tips for the best espresso brownies

• Don't over bake the brownies! No one likes a dry brownie. It's better to err on the side of less done than over done. The coffee brownies will firm up and continue to cook as they cool. This is the metric I use to test when brownies are done baking ~

• If the toothpick still has thick batter on it, the brownies are not done.
• When the toothpick comes out clean, it means the brownies are over baked.
• If the toothpick comes out with some moist crumbs, they are done!

• Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is. 
• For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love. Using a scale also helps to make sure you have the correct quantities of ingredients.
• Room temperature eggs will combine better with the brownie batter.
• A metal pan is recommended for more even baking.
• Line the pan with parchment paper or aluminum foil. This makes for easier clean up and also allows you to pull the coffee brownies out of the pan to cut them.
• If you need to speed up the cooling process, once the brownies have cooled enough that you can pick up the pan with your bare hands, place the brownies in the refrigerator to cool completely.

Brownies are always a hit in the two sugar bugs household. When I need to have a gluten free version, I make my almond flour brownies. And when I want something a little different, I'll make brownie pie or raspberry brownies.

💡 variations

Espresso chip brownies ~ add up to one cup of mini or regular size chocolate chips to the brownie batter. You could also add chocolate chunks from a chopped chocolate bar.

Coffee frosting ~ add a tablespoon of instant espresso powder to the frosting from this snack cake recipe.

Mocha ganache ~ add two tablespoons of instant espresso powder to the chocolate ganache from this funfetti brownie recipe.

💬 frequently asked questions

how much caffeine is in espresso brownies?

This answer will vary based on the instant espresso powder that you use.  I use Medaglia D’Oro Espresso instant coffee, which has 60mg caffeine per teaspoon.  With two tablespoons espresso powder in the recipe it means the whole batch has 360mg.  If you cut the coffee brownies into 16 slices, it’s 23mg caffeine per brownie.

can I use instant coffee instead of espresso powder?

You could use instant coffee, but know that it tends to be less concentrated than instant espresso powder and the flavor may not be as intense. A dark roast instant coffee would be the best substitute.

can I bake in a different size pan?

You can double the recipe and bake them in a 9x13 baking pan.

how to store

Store espresso brownies in an airtight container in the refrigerator for up to one week. 

Leftover salted caramel sauce should be stored covered in the refrigerator for up to two weeks.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these fudgy Espresso Brownies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more recipes with coffee or caramel sauce

• Caramelitas
• Tiramisu Cookies
• Browne Butter Cupcakes with Salted Caramel Frosting
• Mini Peanut Butter Espresso Cheesecakes
• Chocolate Caramel Slice Bars

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 bars

Fudgy Espresso Brownies

Print

Rich espresso brownies are swirled with salted caramel sauce, have a fudgy and gooey brownie texture and are loaded with coffee flavor.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 25 minutes

Bake Time 30 minutes

Total Time 55 minutes

Ingredients

Salted Caramel Sauce

• 1 cup granulated sugar (200g)
• 5 tablespoons unsalted butter, room temperature (70g)
• ½ cup heavy cream, room temperature (120mL)
• 1 teaspoon pure vanilla extract
• ½ teaspoon kosher salt

Espresso Brownies

• 1 cup all-purpose flour (125g)
• 2 tablespoons espresso powder
• ¼ teaspoon kosher salt
• ½ cup unsalted butter (113g)
• 4 ounces white chocolate bar*, chopped (112g)
• ¾ cup granulated sugar (150g)
• 2 large eggs
• 1 teaspoon vanilla
• ¼ cup (cooled) salted caramel sauce (~60g)
• coarse sea salt (optional)

Instructions

1. Salted Caramel Sauce (yields one cup, you will have leftover sauce): Add one cup of granulated sugar (200g) to a medium saucepan and heat over medium, stirring constantly. Use a wooden spoon or a high heat resistant rubber spatula.
2. The sugar will start to melt. Then it will clump together before melting into a thick amber colored liquid.
3. When the sugar is fully melted, add the room temperature butter (5 tablespoons/70g). The butter will cause the sugar to bubble rapidly, so use caution in this step.
4. Whisk the butter into the caramel until it is completely incorporated. I prefer using a whisk to keep the butter and sugar from separating, but your wooden spoon or spatula can work as well.
5. When your butter and sugar are fully incorporated, slowly add the heavy cream (½ cup/120mL) while continuing to whisk (or stir). Again, the mixture will bubble rapidly, so use caution.
6. Let the mixture boil for approximately one additional minute.
7. Remove from the heat and stir in the vanilla (1 teaspoon), followed by the kosher salt (½ teaspoon).
8. Carefully pour caramel into a heatproof container and allow to cool down before using.
9. Espresso Brownies: Preheat the oven to 350°F and line and 8x8 inch pan with parchment paper or aluminum foil, leaving an overhang on the sides to be able to lift the finished bars out.
10. In a small to medium bowl whisk together the flour (1 cup/125g), espresso powder (2 tablespoons) and kosher salt (¼ teaspoon). Set aside.
11. Melt the unsalted butter (½ cup/113g) and white chocolate (4 ounces/112g) together over a double boiler or use a microwave. If using a microwave, melt in 30 second intervals, whisking after each until fully melted and smooth.
12. Whisk in the sugar (¾ cup/150g), the mixture may be ugly and separated at this stage. Now add the eggs (2 large) and vanilla (1 teaspoon) and whisk until fully combined, which will bring the batter together.
13. Fold in the dry ingredients with a spatula until just combined.
14. Spread evenly into prepared pan, the batter is not overly thick. Drizzle ¼ cup of salted caramel sauce (~60g) over the top of the espresso brownie batter. Using a toothpick, knife or off-set spatula, drag the salted caramel through the batter both vertically and horizontally to create swirls of the coffee brownies and salted caramel.
15. Bake for 25-30 minutes. The edges will start to darken and pull away from the pan edges. Check the brownies around 20 minutes. If you think the brownies are getting too dark, lightly cover with a piece of aluminum foil. Insert a toothpick into the center of the pan. If it comes out with wet batter, the bars are not done. If it only has a few moist crumbs, the bars are finished. Try not to check in an area with a pool of caramel. Check every two minutes until the bars are done.
16. Remove from the oven and allow to cool completely before cutting. Drizzle with additional salted caramel and sprinkle with coarse sea salt, if desired.
    

Notes

Store bars in an airtight container in the refrigerator for up to one week.

*use a high quality white chocolate, such as Callebaut, Ghirardelli, Lindt or Baker’s brand. Typically you can find white chocolate bars in the baking section. Do not use chocolate chips.

Leftover caramel sauce should be stored covered in the refrigerator for up to two weeks.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 271Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 117mgCarbohydrates: 33gFiber: 0gSugar: 27gProtein: 2g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

Oreo brookie bars are the ultimate treat. A combo of fudgy brownies and chewy cookies stuffed with Oreo cookies baked into an easy dessert bar. As someone who has been baking for decades, I happen to know they are great for picnics, parties or bake sales and simple enough to whip up on a weeknight.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Why choose between cookie bars and brownies when you can have both?

These Oreo brookie bars are a decadent treat. Made by marbling cookie dough and brownie batter in one baking pan; they are soft, chewy, fudgy.

My recipe is different in that instead of using a chocolate chip cookie dough, we use a sweet Oreo cookie dough for the cookie portion. Then we layer in a super simple stove top brownie batter and top the whole thing with more Oreo cookies before baking.

Serve them as is, top them with a scoop of ice cream or break them into bite size pieces and mix into your ice cream for a homemade blizzard.

💗 why you will love these oreo brookie bars

• Best of both worlds ~ half fudgy brownie and half chewy Oreo cookie that bake up with pantry staples.
• Easy ~ the cookie dough comes together with a mixer while the brownie batter gets mixed in one saucepan. It all gets layered together and baked in one pan.
• Stuffed with Oreo cookies ~ with Oreo cookies in the cookie dough and sprinkled over the top of the brownie batter, they are sure to please any Oreo fan.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Unsalted butter ~ if you only have salted butter, just omit the kosher salt.
• Kosher salt ~ adds balance to the sweet chocolate flavors. If you only have table salt, start with half the amount.
• Dark brown sugar ~ light brown sugar can be substituted.
• Granulated sugar ~ use your favorite brand, provides sweetness and structure to both the brownie and cookie layer.
• Large eggs ~ 3 eggs are needed, they should be at room temperature.
• Vanilla extract ~ my preference is pure vanilla extract, which adds nice flavor.
• Baking soda ~ helps the Oreo brookies bake up thick and chewy.
• All-purpose flour ~ provides structure in both layers.  A kitchen scale is the best way to measure your flour. If you don't have a scale, use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a spoon}.
• Chocolate cream sandwich cookies ~ Oreos, Back to Nature's chocolate cream sandwich cookies and Trader Joe's Jo-Jo's are all great options.
• Unsweetened chocolate baking bar ~ for the brownie layer. I like Scharffen Berger 99% cacao unsweetened dark chocolate baking portions.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

🍪 how to make the oreo cookie dough

Start by preheating the oven to 350°F and line a 9x9 baking pan with parchment paper.

Then using a stand mixer with the paddle attachment or a hand mixer and beat the unsalted butter, kosher salt, brown sugar and granulated sugar for 3-4 minutes until light and fluffy. Scrape up and down the bowl.

Add in the 1 large egg and vanilla and beat on medium until well blended.

Sprinkle the baking soda over the dough, followed by the all-purpose flour and mix on low until a few streaks of flour remain.

Now add the chopped/broken chocolate cream sandwich cookies and mix them in with a spatula.

🍫 how to make the brownie batter

To a medium size saucepan, add the cold, sliced unsalted butter and unsweetened chocolate baking bar and melt together over medium-low heat until smooth.

Remove from the heat and stir or whisk in the kosher salt, granulated sugar and vanilla until combined. Now add the 2 large eggs and stir or whisk until fully incorporated.

Then add the all-purpose flour and stir until combined.

🥣 let's layer the brookie bars

Now drop 2 tablespoon portions of the Oreo cookie dough into the bottom of the prepared 9x9 pan.

Next pour the brownie batter over the top of the Oreo brookie cookie dough, filling in the empty spaces on the bottom of the pan. Use your clean hands to lightly press down the cookie dough so the surface is mostly level.

Now take the remaining chocolate cookies and lightly press them into the cookie/brownie batter.

Cover the pan with aluminum foil and bake for 20 minutes. Then remove the foil top and bake another 10-12 minutes. Allow to cool completely on a wire cooling rack before removing from the pan and slicing.

💬 frequently asked questions

what are brookies made of?

Brookies combine brownie batter and cookie dough to create a half brownie half cookie dessert bar {traditionally chocolate chip cookie dough is used}.

This Oreo brookie recipe adds Oreo cookies to the cookie dough and also crumbles more sandwich cookies over the top of the bars before baking.

can I use another flavor of Oreo cookies?

Yes, peanut butter, mint or golden Oreos would be delicious. You can also use regular or double stuff cookies.

what if I don't have a 9x9 baking pan?

You can bake them in an 8x8 baking pan. The Oreo brookie bars will be a bit thicker and will likely take 5 - 10 additional minutes to bake.

can I use box mix brownies and pre-made cookie dough?

Yes, you could. Just add the chocolate sandwich cookies and watch the baking time as it may vary a little.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

👩🏻‍🍳 expert tips

Line the baking pan with parchment paper {or aluminum foil will also work} for easy removal of the brookie bars and for quick clean up.

Weigh your ingredients ~ I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the scale I use in my kitchen.

Don't over bake the Oreo brookies! Just like Oreo pound cake and brownie pie, no one likes a dry cookie bar. It's better to err on the side of less done than over done. The brookies will firm up and continue to cook as they cool. This is how you will get a soft, fudgy and chewy texture.

Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.

🍴 how to cut cookie bars

Allow the bars to cool completely before trying to cut them. If you need to speed up the cooling process, you can place the pan in the refrigerator once it's cool enough for you to pick it up with bare hands.

Lift the cooled bars out of the pan to cut them.

Chilled or completely cool Oreo brookie bars will slice with cleaner cuts.

If I am serving the brookies {or any bar cookie for that matter} to others, I like to clean up the edges before cutting them into squares. I use a sharp knife and trim just the very edge off of each side first. This also gives you a chance to test the treats!😉😉. My sugar bugs always seem to appear in the kitchen for a preview taste!

💡 variation ideas

Add chocolate chips or white chocolate chips. You can add then to the cookie dough or brownie batter.

Drizzle melted white or dark chocolate over the top of the cooled bars.

Add additional chopped Oreo cookies to the brownie batter.

Chop the baked and cooled bars into bite size pieces and add to ice cream for a homemade blizzard.

🫙 how to store

Store Oreo brookies in an airtight container at room temperature for up to five days.

Oreo brookie bars can also be frozen in an airtight container for up to 3 months. Allow to defrost at room temperature before serving.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Oreo Brookie Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more sweet chocolate recipes

• Raspberry Brownies
• Almond Brownies
• Chocolate Chip Cupcakes
• Malted Chocolate Chip Cookies {no chill}
• Brownie Cookie

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 16 - 20 brookies

Oreo Brookie Bars

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Fudgy brownies and chewy cookies stuffed with Oreo cookies baked into an easy dessert bar. Great for picnics, parties or bake sales and simple enough to whip up on a weeknight.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 20 minutes

Bake Time 32 minutes

Total Time 52 minutes

Ingredients

oreo cookie dough

• ½ cup unsalted butter, room temperature (113g)
• ½ teaspoon kosher salt
• ½ cup dark brown sugar* (100g)
• ¼ cup granulated sugar (50g)
• 1 large egg, room temperature
• 2 teaspoons pure vanilla extract
• ½ teaspoon baking soda
• 1 ⅓ cups all-purpose flour (167g)
• 6 chocolate cream sandwich cookies**, chopped (78g)

brownies

• ½ cup unsalted butter, cold and sliced (113g)
• 3 ounces unsweetened chocolate baking bar (85g)
• ½ teaspoon kosher salt
• 1 cup granulated sugar (200g)
• 1 teaspoon pure vanila extract
• 2 large eggs, room temperature
• ¾ cup all-purpose flour (94g)
• 6 chocolate cream sandwich cookies**, chopped (78g)

Instructions

1. Preheat oven to 350°F (177°C) and line a 9x9 baking pan with parchment paper and set aside.
2. For the oreo cookie dough: using a stand mixer with the paddle attachment or a hand mixer, beat the unsalted butter (½ cup/113g), kosher salt (½ teaspoon), brown sugar (½ cup/100g) and granulated sugar (¼ cup/50g) on low - medium-low until combined, then medium-high (speed 6 on a KitchenAid) for 3-4 minutes until light and fluffy. Scrape up and down the bowl.
3. Add in the 1 large egg and vanilla (2 teaspoons) and beat on medium (speed 4 on a KitchenAid) for 30-60 seconds or until well blended.
4. Sprinkle the baking soda (½ teaspoon) over the dough, followed by the all-purpose flour (1 ⅓ cups/167g) and mix on low until a few streaks of flour remain.
5. Now add the chopped/broken chocolate cream cookies (6 cookies/78g) and mix them in with a spatula.
6. Then drop 2 tablespoon portions of dough into the bottom of the prepared 9x9 ban and set aside.
7. For the brownies: add the cold, sliced unsalted butter (½ cup/113g) and unsweetened chocolate baking bar (3 ounces/85g) to a saucepan and melt together over medium-low heat until smooth.
8. Remove from the heat and stir or whisk in the kosher salt (½ teaspoon), granulated sugar (1 cup/200g) and vanilla (1 teaspoon) until combined.
9. Now add the 2 large eggs and stir or whisk until fully incorporated.
10. Then add the all-purpose flour (¾ cup/94g) and stir until combined.
11. Next pour the brownie batter over the top of the Oreo cookie dough, filling in the empty spaces on the bottom of the pan. Use your clean hands to lightly press down the cookie dough so the surface is mostly level.
12. Now take the remaining chopped chocolate cookies (6 cookies/78g) and lightly press them into the cookie/brownie batter.
13. Cover the pan with aluminum foil and bake for 20 minutes. Then remove the foil top and bake another 10-12 minutes. (This timing worked to get a chewy, fudgy and slightly gooey bar. The toothpick test will still give you some wet crumbs). Bake a few minutes longer if you don't like a fudgy brookie.
14. Allow to cool completely on a wire cooling rack before removing from the pan and slicing.

Notes

If you only have salted butter, omit the kosher salt.

*Light brown sugar can also be used.

**Chocolate cream sandwich cookies can be Oreos, Trader Joe's Jo-Jo's or any other brand. You can also use flavored Oreo cookies such as peanut butter, mint or golden Oreos.

Can be baked in an 8x8 baking pan, just know the baking time will increase by 5 - 10 mintues and the bars will be thicker.

Store Oreo brookies in an airtight container at room temperature for up to five days.

Oreo brookie bars can also be frozen in an airtight container for up to 3 months. Allow to defrost at room temperature before serving.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 297Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 57mgSodium: 152mgCarbohydrates: 36gFiber: 2gSugar: 21gProtein: 4g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

Quick browned butter blondies! You'll love this chewy blondie recipe; it has the best flavor from the brown butter and they are simple to make.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As a busy mom and self taught baker, I love a quick and simple dessert. Blondie bars are classic, dare I say almost as classic as chocolate chip cookies.  

Browned butter blondies use 8 staple ingredients. By browning the butter, we take baked goods, such as cupcakes or cookies from boring to irresistible! So if you are currently craving something buttery and nutty that doesn't take a lot of time to prepare, I've got you covered.

They are sure to become a favorite like my blueberry blondies or peanut butter blondies.

💗 why you will love this chewy blondie recipe

• Easy to make ~ this brown butter blondies recipe is super quick and easy to make from scratch and takes about 15 minutes of hands on time.
• Texture ~ the blondies are soft and chewy with a fudgy texture, similar to brown butter brownies.
• Flavor ~ with toffee bits and browned butter the bars have lovely nuttiness and sweetness.

🛒 ingredients needed and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Butter ~ unsalted butter is what I like best, so I can control the saltiness of my final product. You will start with cold and cubed butter and brown it before continuing with the recipe.
• Kosher salt ~ helps to balance the flavors. If you only have table salt, use half the amount.
• Brown sugar ~ I prefer dark brown sugar, but light brown sugar will also work.
• Granulated sugar ~ provides sweetness and moisture to the blondies.
• Egg ~ 1 large egg is needed, preferably at room temperature.
• Vanilla ~ pure vanilla extract is my vanilla of choice.
• Baking powder ~ just a little to give the browned butter blondies a little lift.
• All-purpose flour ~ provides structure. If you aren't using a kitchen scale, be sure to spoon and level your flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
• Toffee bits ~ I buy the Heath English toffee bits or the milk chocolate English toffee bits. My family also loves this easy blondie recipe with peanut butter chips.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

how to brown butter

Next you are going to brown the butter. Place the cut cubes of unsalted butter in a light colored sauce pan and place over medium heat {medium-low if your burners run hot} and let it cook until small brown flakes form.

You will want to stir or swirl the pan frequently after the butter has fully melted to keep it from burning. The butter will foam and bubble up along the process, just keep stirring/swirling and move the foam aside from time to time to check the color.

The butter will turn an amber golden brown color and will smell nutty and toasted when it's ready; it should take about 5-8 minutes. 

👩🏻‍🍳 how to make blondies with browned butter

Start by preheating the oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper.

Pour melted butter and all the browned bits into a mixing bowl. To the brown butter in the mixing bowl, add the kosher salt, brown sugar and granulated sugar and mix with a hand mixer or stand mixer with the paddle attachment until combined.

Next add the egg and vanilla and mix on medium until well combined. Then add the baking powder and mix until lightened in color and the mixture has thickened.

Now add the all purpose flour and mix on low until just a few streaks of flour remain. Add the toffee bits OR peanut butter chips and mix in with a spatula.

Spread the brown butter blondie mixture into the prepared pan, it's thick and I find an off-set spatula helps to even it out in the pan. Bake in the preheated oven until the edges are set and a toothpick comes out with a few moist crumbs.

Allow to cool before cutting and serving.

📝 tips for the best brown butter blondies

• Don't over bake the brown butter blondies! No one likes a dry blondie. It's better to err on the side of less done than over done. The blondies will firm up and continue to cook as they cool. This is how you will get a fudgy and chewy texture.
• Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.
• For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love.
• If you need to speed up the cooling process, once the blondies have cooled enough that you can pick up the pan with your bare hands, place the pan in the refrigerator to cool completely.
• Browned butter blondies taste best at room temperature.

🥣 mix-in and serving ideas

This recipe is written with mix-ins of either toffee chips or peanut butter chips. My family loves them both ways! You can also make the browned butter blondies with ~

chocolate chips

white chocolate chips

pecans or your favorite nuts

your favorite chocolate based candies; just chop them into small, bite size pieces.

You can also chose to not add any mix-in and just enjoy the nutty brown butter flavor.

These browned butter blondies taste amazing with a scoop of ice cream OR broken into pieces that you mix-in your ice cream.

💬 frequently asked questions

are blondies brownies without cocoa?

The main difference is chocolate. Blondies are made without cocoa powder or chocolate. Blondies typically rely on brown sugar and vanilla for their rich and indulgent taste. 

why use brown butter for baking?

Brown butter adds a wonderful depth, richness and nutty flavor to baked goods. It's also amazing in shortbread, cookies and other foods; sweet and savory.

By browning the butter, it creates a whole other depth to the taste. The butter is no longer just a background ingredient, but instead takes on a leading role.

can I make them gluten free?

I haven't tested this blondie recipe with gluten free flour. I suspect a 1 to 1 gluten free can be substituted. Please let me know if you try this.

can I double the recipe?

Yes! Double the ingredients and bake in a 9x13 baking pan. The bake time should be about the same.

🫙 how to store

Browned butter blondies can be stored in an airtight at room temperature for 2 - 3 days or in an airtight container in the refrigerator for up to one week.

They also freeze well in an airtight container for up to three months.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Browned Butter Blondies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more blondie bars to enjoy

• Blueberry Blondies
• Nordy Bars
• Cinnamon Blondies
• Nutter Butter Bars

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 blondie bars

Soft and Chewy Browned Butter Blondies

Print

Quick browned butter blondies! You'll love this chewy blondie recipe; it has the best flavor from the brown butter and they are simple to make.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes

Bake Time 25 minutes

Total Time 40 minutes

Ingredients

• 10 tablespoons unsalted butter, cold and cubed (140g)
• ½ teaspoon kosher salt
• ½ cup dark brown sugar* (100g)
• ¼ cup granulated sugar (50g)
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• ¼ teaspoon baking powder
• 1 cup + 2 tablespoons all-purpose flour (140g)
• ½ cup toffee bits (85g) OR ½ cup peanut butter chips** (90g)

Instructions

1. Preheat oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper.
2. To brown the butter: place the cut cubes of unsalted butter (10 tablespoons/140g) in a light colored sauce pan and place over medium to medium-low heat and let it cook until small brown flakes form. You will want to stir or swirl the pan frequently after the butter has fully melted to keep it from burning. The butter will foam and bubble up along the process, just keep stirring/swirling and move the foam aside from time to time to check the color. The butter will turn an amber/brown color and will smell nutty and toasted when it's ready; it should take about 5-8 minutes.  Pour melted butter and all the browned bits into a mixing bowl.
3. To the brown butter in the mixing bowl, add the kosher salt (½ teaspoon), brown sugar (½ cup/100g) and granulated sugar (¼ cup/50g) and mix on medium speed with a hand mixer or stand mixer with the paddle attachment until combined, about 1 minute.
4. Next add the egg (1 large) and vanilla (1 teaspoon) and mix on medium until well combined, about 1 minute more. Then add the baking powder (¼ teaspoon) and mix another 30-60 seconds on medium until lightened in color and the mixture has thickened.
5. Now add the all-purpose flour (1 cup + 2 tablespoons/140g) and mix on low until just a few streaks of flour remain. Add the toffee bits (½ cup/85g) OR peanut butter chips (½ cup/90g) and mix in with a spatula.
6. Spread the brown butter blondie mixture into the prepared pan, it's thick and I find an off-set spatula helps to even it out in the pan.
7. Bake for 20 - 25 minutes in the preheated oven until the edges are set and a toothpick comes out with a few moist crumbs. Allow to cool before cutting and serving.

Notes

* light brown sugar can be substituted

**chocolate chips, white chocolate chips, pecans (or your favorite nut) can also be substituted

If you only have salted butter, eliminate the kosher salt.

To quickly bring an egg to room temperature ~ place the egg in a bowl of warm tap water for 5 - 10 minutes.

Browned butter blondies can be stored in an airtight at room temperature for 2 -3 days or in an airtight container in the refrigerator for up to one week. They also freeze well in an airtight container for up to three months.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 174Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 77mgCarbohydrates: 17gFiber: 0gSugar: 15gProtein: 2g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!