I’m a big fan of Donna Hay, who is Austraila’s answer to Martha Stewart. I’ve tried a few recipes out of her 10th anniversary magazine from October, which had an entire feature on brownies, one of my all time favorite simple classics.
You are probably wondering what is so special about brownies that would make them worthy of Donna’s anniversary magazine, but this was not just any ordinary brownie feature. She has created brownie cookies that you sandwich around peanut butter frosting and blondies with crumbled Oreos in the middle – both were absolutely amazing.
I’ve made both this month but since the brownie cookies disappeared before I could take a decent photo, I’m writing about the Oreo blondies.
Donna’s recipe calls for cream cheese to be dropped into the mixture in the pan before baking, but I found the flavor much too tangy and would suggest replacing the cream cheese with chunks of white chocolate. The cream cheese chunks also started to look a bit funny after a day so if you are planning on serving these the day or 2 after baking then definitely go with the white chocolate chunks instead.
Oreo Blondies adapted from Donna Hay
- 200g (7oz) softened butter
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ⅔ cup of all purpose flour
- 1 tsp baking powder
- 200g (7oz) white chocolate
- 125g (4.5oz) white chocolate chips or softened cream cheese (see note above)
- 150g (5oz) Oreos
- Preheat oven to 180°C (350° F)
- Place butter and sugar in a bowl and beat with an electric mixer until pale and creamy.
- Gradually add eggs, beating after each addition.
- Add vanilla extract.
- Add flour, baking powder and melted white chocolate and beat.
- Spoon half the mixture into a lined baking tray. (20cm x 30cm or 8in x 12 in)
- Place spoonfuls of white chocolate chips on top (could be substituted with cream cheese if you wish).
- Sprinkle with chopped cookies.
- Spoon remaining brownie mixture on top, covering the cookies completely.
- Bake for 25-30 minutes.