The week before Spring Break, my parents surprised me with the Kitchen Aid standing mixer of my dreams as an early Easter gift. It’s a beautiful blue, almost Carolina blue, but a bit darker! While I’m a sucker for jelly beans, Peeps, and other Easter candy, this was a million times better than a traditional Easter basket. As soon as I returned to North Carolina last week, I began experimenting with different recipes, so I could experience the true power of this new appliance (I sound like Emperor Palpatine explaining the dark side of the force, but I’m ok with that?).
Full disclosure: I made chocolate meringue cookies that fell flat upon baking, so that baking adventure was not the most successful. The cookies tasted great, but they looked hideous, so I repurposed them into crumbs for dairy free banana pudding cups. I may post about this on Instagram this week because if this doesn’t illustrate the #uglydelicious theme, then I don’t know what does. Anyway, despite this first attempt to make a complicated order (see: Bon Qui Qui), I can confirm that this mixer has been the the best thing to happen to me in a while. I save so much time and so many dishes, and I have the best dance parties while watching ingredients combine. I found an epic early 2000s playlist that has served as the perfect accompaniment to a procrastibaking day in the kitchen.
I don’t always have the luxury to devote a few hours to testing recipes, and I wanted a dessert to have this week and to freeze for upcoming stressful weeks, so I created an easier recipe that is basically foolproof. I used this recipe from Taste of Home as my inspiration, and I added my own touches to ensure that this batch of blondies produced maximum satisfaction. All of this is just a lengthy way of saying I added Oreo cookies and used bittersweet chocolate chips to cut down on the amount of dairy. The cup of butter is essential, so I did not want to cut corners (pun intended) in that area.
Oreo cookies are about the only cookie worth buying at the store, in my opinion. I don’t usually eat them on their own, but I use them in many recipes. I will share my easiest Oreo recipe soon, as spring and summer parties are fast approaching, and y’all may need more quick dessert fixes. While the weather is still on the cooler side, I enjoy baking to heat my house with the oven instead of the heater (#gradschoolprobs). Thus, I created this blondie recipe that combines my favorite packaged cookie with my need for a scrumptious treat this week before Easter. Enjoy!
1 cup butter, melted and cooled
1 1/2 cups bittersweet chocolate chips (I always use Trader Joe’s brand because they contain no dairy)
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon sea salt
2 cups All-Purpose flour, spooned and leveled
1 package Double Stuf Oreos
- Preheat the oven to 350°.
- Spray one 9×13 pan thoroughly with cooking spray.
- Arrange the Double Stuf Oreos on the bottom of the pan. You should be able to fit most cookies in neat rows of 4 cookies per row, but for the remaining 3-4 cookies, you can break them in half and place them on the side of the pan with space.
- Once the butter has cooled, cream the butter and sugar together using a standing or hand-held mixer. Mix for about 3 minutes.
- Add the eggs one at a time.
- Add the baking powder, vanilla, and salt, and continue to mix.
- Slowly add the flour, and combine. Be careful not to over-mix here.
- Stir in the chocolate chips.
- Carefully pour the batter over the Oreo-lined pan, and spread the mixture to cover all cookies.
- Bake for 25-30 minutes, depending on your oven.
- Let cool for 20-30 minutes (confession: I did not do this initially, but I did wait this long before cutting all the blondies out of the pan).