Obviously I love brownies, and all the chocolatey goodness that comes with them. But I’ve always felt that blondies inspired more creativity, probably because they’re such a great canvas.
I’ve had several blondie variations kicking around in my head and can’t wait to try them, now that I have the base recipe right… If blondies are your jam, keep an eye out around Christmas 😉 … This time I chose to keep things simple (but decadent), sticking to a crowd pleasing, cookies and cream theme.
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram.
Cookies and Cream Blondies
Recipe Type: dessert
Makes: 12 bars
- 2 cups All-Purpose Flour
- 2 tbsp Baking Powder
- 1/2 cup Vegan Butter (I used Earth Balance)
- 1/2 cup Granulated Sugar
- 1/2 cup lightly packed, Light Brown Sugar
- 1/3 cup Plain Non-Dairy Yogurt*
- 1 tsp Vanilla Extract
- 12 Oreo Style Cookies, divided
- 1/2 cup Vegan White Chocolate Chips (I used David King)
Pre-heat oven to 325°F and prepare an 8-inch square pan (I line the bottom and 2 sides with parchment paper, and grease the 2 bare sides).
Roughly crush 10 of the cookies. Set aside.
In a medium bowl, whisk together the flour and baking powder. Set aside.
In a large bowl, with an electric mixer on medium-speed, beat the vegan butter until soft and smooth. Add the granulated sugar and brown sugar and beat until combined (about 2 minutes). Add the yogurt and vanilla, and continue to beat for another 1 – 2 minutes. Mix the flour mixture in, on low-speed, until just combined. Fold in the crushed cookies and white chocolate chips.
Spoon the dough into the prepared baking pan and smooth out into an even layer. Break the remaining 2 cookies into quarters and arrange them over the top, pressing them lightly into the dough.
Bake for 30 – 32 minutes, until the top is golden and the edges pull away from the pan. Avoid over baking.
Cool completely in the pan, on a wire rack.
When completely cool, remove from pan and slice into squares.
Store in a tightly sealed container at room temperature.
*Choose a thick, mild flavoured yogurt. I use unsweetened coconut Yoso. If you can’t find a suitable yogurt, my Sour Cream makes a great replacement.