Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups light brown sugar, packed
- ½ cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup white chocolate chips (optional, for true “blondie” flavor)
- 18–20 Oreo cookies, roughly chopped
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a bundt or loaf pan.
- Cream the butter and sugars in a large bowl until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to the wet mixture in 3 parts, alternating with the buttermilk. Start and end with the flour mixture. Mix just until combined.
- Fold in white chocolate chips and chopped Oreo cookies gently.
- Pour batter into the prepared pan, smoothing the top.
- Bake for 55–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with white chocolate before serving.
Would you like a glaze or frosting suggestion to go with it?