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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Oreo blondie slices
Golden and gooey blondie wedges speckled with chunks of crunchy Oreo and milk chocolate pieces. If you don’t have a round cake tin, this recipe can also be baked into squares using a 21 x 11cm loaf tin.

Oreo blondie slices

Makes: 8 slices

Ingredients

1 box NOMU MiniMakes Vanilla Blondie Batter Mix
60g unsalted butter, melted
1 large egg
80g Oreo cookies, roughly chopped
60g milk or dark chocolate drops

Directions

Preheat the oven to 160°C fan-assisted convection, then grease and line a 20cm round cake tin with baking paper.

Whisk together the warm melted butter and sugar (sachet 1), then whisk in the egg until well combined. Add the blondie mix (sachet 2) and stir to form a thick batter. Add most of the Oreos and chocolate drops to the batter – reserving some to decorate the top of the blondie – and mix until well distributed.

Transfer the batter to the prepared tin and spread into an even layer. Lightly press the reserved Oreos and chocolate drops on top, then place in the oven to bake for 20-25 minutes. The edges will start to brown and pull away from the side of the tin, and the centre should be cooked through but still fudgy.

Allow to cool completely before slicing into wedges.

 

Tip: Did you know that Oreos are vegan? Make this recipe vegan-friendly by following our vegan vanilla blondie method.

Ingredients

1 box NOMU MiniMakes Vanilla Blondie Batter Mix
60g unsalted butter, melted
1 large egg
80g Oreo cookies, roughly chopped
60g milk or dark chocolate drops

Directions

Preheat the oven to 160°C fan-assisted convection, then grease and line a 20cm round cake tin with baking paper.

Whisk together the warm melted butter and sugar (sachet 1), then whisk in the egg until well combined. Add the blondie mix (sachet 2) and stir to form a thick batter. Add most of the Oreos and chocolate drops to the batter – reserving some to decorate the top of the blondie – and mix until well distributed.

Transfer the batter to the prepared tin and spread into an even layer. Lightly press the reserved Oreos and chocolate drops on top, then place in the oven to bake for 20-25 minutes. The edges will start to brown and pull away from the side of the tin, and the centre should be cooked through but still fudgy.

Allow to cool completely before slicing into wedges.

 

Tip: Did you know that Oreos are vegan? Make this recipe vegan-friendly by following our vegan vanilla blondie method.

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