My first attempt at making scones yesterday failed miserably. Not only was it unappealing, it was a bit on the dry side. There’s something about baking where you have to knead and/or shape the actual dough that frightens me. I’m sure I will eventually take another stab at it but it won’t be anytime soon.
So this morning, I was back in the kitchen again. I wanted to bake for Hanna, my Massage Therapist who has been working with me on my back pain issues. She has been such a tremendous help that I wanted to thank her. I was so relieved that these blondies turned out so well! After yesterday’s kitchen faux pas, I was a bit worried. So if you’re hankering for something sweet and if you like Oreos (who doesn’t?), you’ll love these!
- 1 cup (2 sticks) of unsalted butter, melted and cooled
- 1 cup of granulated sugar
- 1/2 cup of dark muscovado sugar
- 2 eggs, lightly beaten
- 2 teaspoons of vanilla extract
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of white chocolate chips
- 1 (8 ounce) bag of mini Oreos
Preheat the oven to 350 degrees F. Grease a 9″ x 13″-inch baking pan.
In a medium bowl whisk together butter and sugar (granulated and dark muscovado). Add eggs and vanilla extract and whisk until smooth.
Using a stand mixer (or mix by hand) combine flour, baking powder and salt. Pour the wet ingredients into the dry ingredients. Mix until combined, then stir in white chocolate chips.
Scrape the batter into the greased pan. Using your spatula, distribute your batter evenly around the pan. Arrange the mini Oreos over the batter. Bake for 25-30 minutes or until toothpick/tester inserted into the center comes out clean. Allow the blondies to cool completely before cutting into the pan.