These Birthday Cake Oreo Blondies are filled with chunks of crushed
Golden Oreos and my favorite rainbow sprinkles. You’ll love the chewy cookie texture, but with the ease of a bar, no scooping or shaping each cookie!
Course Dessert
Cuisine American
Keyword Golden Oreo, oreo, rainbow, sprinkles, funfetti
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 16squares
Calories 242kcal
Author Molly Murphy
Ingredients
For the Cookie
¾cupunsalted buttermelted
½cupgranulated sugar
½cupbrown sugarpacked
1large eggroom temperature
1large egg yolkroom temperature
1teaspoonvanilla extract
1 ¾cupsall purpose flour
¾teaspoonbaking powder
1teaspooncorn starch
½teaspoonsalt
10-14Golden Oreos, plus more to a garnishroughly chopped, divided
¼cuprainbow sprinklesplus extra for garnish on top
Preheat oven to 350°. Line an 8×8 or 9×9 pan with parchment paper. Spray with cooking spray. Set aside.
In a medium sized bowl, whisk the flour, baking powder, fine Oreo crumbs, and salt. Set aside.
In the bowl of a stand sized mixer, or with a hand mixer, beat the melted butter and both sugars on high for 2 minutes, until light and fluffy.
Add in the egg and egg yolk, one at a time, beating on medium speed between each addition. Scrape down the sides and bottom of the bowl between each addition. Add in vanilla extract, and mix on low.
Add all the dry ingredients to the wet ingredients and then mix on low, just until combined.
With a rubber spatula, fold in 4 of the chopped Golden Oreos and the sprinkles until evenly distributed. Pour batter into prepared pan and smooth with a spatula. Press the remaining 4 Golden Oreos into the surface of the batter along with extra rainbow sprinkles.
Bake for 25-30 minutes, or until the middle is set and the edges are very light golden brown or until a toothpick inserted into the middle comes out clean. Mine took about 28 minutes.