Introducing another one of my Top 5 favorites from my new sweets cookbook coming out later this fall! It’s been very hard to rank these incredible desserts (as i am sure y’all can tell!!!), but I’m officially declaring these Cake Batter Oreo Protein Blondies as my number 2 favorite recipe in the whole book. Truly, all of my childhood (ok and adult) dreams coming to life in one recipe!

If you’re anything like me, then you love the taste of cake batter. What if I told you that you could now have that exact taste in a blondie? Yes, your funfetti cake batter dreams have come true! But wait. There’s more. These cake batter blondies have Oreos stuffed in the middle, filling each bite with chocolate and sweet cream chunks! And they’re lightened up, but no one will EVER be able to tell.

They are truly every bit as delicious as they sound. Honestly, you may never bake another dessert ever again. 😂

If you make these amazingly incredible blondies, let me know how much you enjoyed them by leaving me a review!

WHY YOU’LL LOVE THESE CAKE BATTER OREO BLONDIES

• They have the most EPIC cake batter flavor!
• These blondies have incredible texture. They’re soft and gooey and the Oreos, sprinkles, and white chocolate each add their own texture dimensions.
• All of the best things are in these blondies. Seriously! Oreos, sprinkles, and cake batter? I promise. You’re not dreaming!
• Looks fancy but comes together in one bowl and just 30 minutes in the oven.
• They’re healthy and protein-packed! Each blondie has 130 calories, 17g carbs, 4g fat, and 7g of protein.
• So indulgent, no one will have any idea they’re lightened up!

INGREDIENTS

• Protein powder – I used PEScience Cake Pop. A vanilla flavor would also work here. If you want to use another brand, just make sure it is also a whey + casein blend. Not all protein powders bake the same, so just make sure you use a protein powder you know bakes well. You can use my affiliate code Laurenfitfoodie to save 10% off your purchase of any PEScience products.
• Flour – I used all-purpose flour for this recipe. If you need to substitute another flour, I recommend using a 1:1 gluten-free flour. Almond and oat flour will likely work texture-wise, but they are going to give off a stronger flavor. I would avoid coconut flour as it will make the blondies more cake-like and less gooey!
• Brown sugar – The flavor from brown sugar really works well in these blondies. I used Swerve Brown Sugar. Feel free to substitute a normal brown sugar or another brown sugar alternative.
• Sweetener – While brown sugar adds a lot of dimension, it’s not as sweet as a standard sweetener. This is where a normal “white” sweetener comes into play.  I used Swerve Granular Sweetener. You can use whatever sweetener you would like here.
• Baking essentials – You’ll need baking powder, baking soda, and salt.
• Cake batter extract – You can find this at most grocery stores, or you can order Cake Batter flavor off Amazon like I typically do.
• Non-fat Greek yogurt – If needed, you can substitute more applesauce, but it will make the blondies more cakey.
• Unsweetened applesauce
• Light butter – I used I Can’t Believe It’s Not Butter Light. If you need to substitute something else, use normal butter, oil, or more peanut butter chips. There needs to be some fat in the recipe or the blondies won’t be as gooey.
• Peanut butter chips – Adds flavor and contributes to a moist texture. I’ve found peanut butter to be the most flavorful, but butterscotch chips or drippy peanut butter would also work in a crunch.
• Oreo Thins – I used Thins to keep calories down, but by all means, use regular-sized Oreos if you wish!
• Rainbow sprinkles
• White Chocolate chips – I really like the way white chocolate tastes with the cake batter flavor and Oreos! But any chocolate chips would work.

TIPS FOR BEST BLONDIES

• Use the ingredients called for in the recipe. I know, I know. Sometimes you gotta sub something in a crunch. But just remember, baking is a science! And using different ingredients can result in different flavors and textures, especially when protein powder is involved. So for best, results, try to match the ingredients as best as you can.
  
• Don’t over-bake. These blondies actually still bake some when you remove them from the oven. So, I recommend taking them out when the edges are set and a toothpick inserted in the center comes out mostly clean. This will result in the most gooey texture! Baking until the toothpick comes out totally clean will result in a more cakey blondie, which is not what we’re going for.
  
• Let sit in the fridge overnight. I KNOW it’s hard to wait, but trust me here. The fridge does magic things overnight. It gives the blondies time to set, so the texture is more dense, and also time for the flavors to come out more. So you get more sweet funfetti goodness!

HOW TO STORE YOUR CAKE BATTER OREO BLONDIES

Let the blondies cool to room temperature. Then, store in the fridge in an airtight container. They taste best the next day after allowing the flavors to come together overnight!

To freeze, let blondies cool to room temperature and then cut into bars. Wrap the bars individually in parchment paper, wax paper, or aluminum foil. Then, store in a Ziplock bag. To prevent freezer burn, make sure to remove as much air as possible. If stored properly, bars will stay fresh for 6 months.