I moved to London over 4 years ago. Fresh out of college, I made the leap across the Atlantic for the one reason that any girl would do something so life-changing: love. All these years later, I haven’t looked back. I’ve been exploring a new city, enjoying a new life and trying new things (like this blog!). London has become my second home, but as the story goes, when you least expect it, life changes. A few weeks ago I found out that we would be moving away from London. I have given notice at work, we’ve found a new house and cardboard boxes are piling up around me as I write this. (As long as it doesn’t block out my Netflix, Orange is the New Black is BRILLIANT.) Anyways, a new page in the story is about to be written…
When I think about moving, I get stressed. When I get stressed, I need comfort. When I need comfort, I bake. But most of the time when I am stressed, I don’t really want to spend hours in the kitchen. That’s when I look in the cupboards: butter, egg, brown sugar. All the basics are already here! All I need is one big mixing bowl, and it’s blondie time! BTW It’s the same base as my Perfect Peanut Butter Blondies, and if you’ve had those, then you know how AMAZE these bars will be!
Bars are the perfect format to experiment when baking. In terms of mix-ins, the possibilities are endless when it comes adding your favorite cookies and candies to a great basic blondie batter. These Loaded Oreo Cookie Bars bars do exactly what the name promises, they are absolutely packed with Oreos. The crisp edges and fudgy center combined with the rich chocolate cookie chunks throughout makes for a very pleasing mouthful. Maybe I will get through this move, as long as my husband doesn’t pack my baking pans!
Ingredients
- 1/2 cup unsalted butter (1 stick), melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 18 Oreo Cookies, coarsely chopped
- 1/2 cup dark chocolate chips/chunks
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with foil and grease; set aside.
- In a large, microwave-safe bowl melt the butter in 30 second intervals.
- Let the butter cool slightly before adding the egg so you don't scramble it.
- Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour and salt and stir until just combined. Stir in the Oreos and chocolate chips/chunks.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 20 to 22 minutes, or until done. Top should be set and edges slightly firm.
- Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week.
Notes
Recipe from Flick of the Whisk. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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