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About This Recipe
These Cake Batter Oreo Protein Blondies as my second favorite recipe in my Sweets Cookbook. 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. 😂
But if you do feel like baking more similar desserts, I highly recommend you check out my S’mores Protein Blondie Bars or my Carrot Cake Blondies with Cream Cheese Frosting!
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!
- 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.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. In a large bowl, add the protein powder, flour, sweetener, brown sugar, baking powder, baking soda, and salt. Mix to combine. Then, add the yogurt, applesauce, vanilla, peanut butter and butter. Combine everything with a hand mixer. Stir in 1 tablespoon of sprinkles.
2. Pour half of the blondie batter into the prepared dish. Place the Oreos on top.
3. Then, pour the remaining blondie batter over the Oreos. Sprinkle with white chocolate chips and remaining sprinkles.
4. Bake for 30 minutes or until a toothpick inserted in the center comes out mostly clean.
Tips For The Best Cake Batter Oreo 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!
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.
Can I use a different brand of protein powder or leave it out all together?
Not all protein powders bake the same, so make sure you are using one you know bakes well. If you want to use another brand, I recommend a whey + casein OR a plant-based blend. Strictly whey blends don’t usually bake as well. OR, you can omit the protein powder completely. Just substitute with an equal amount of more flour (30g or 1/4 cup).
How do I get my blondies to not turn out cakey?
There are a couple reasons your blondies can turn out cakey. If you use different ingredients than the ones listed or over-baking your blondies. Be sure to take the blondies out when a toothpick comes out mostly clean! That will help keep the gooey, blondie texture!
Can I freeze these blondies?
Yes! To freeze these blondies, let them 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.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Cake Batter Oreo Protein Blondies
Ingredients
- 1/2 cup vanilla protein powder (60g) or replace with more flour
- 3/4 cup all-purpose flour (90g)
- 1/4 cup granular sweetener (48g)
- 2 Tbsp brown sugar sweetener (24g)
- 1/2 tsp baking powder
- 1/4 tsp EACH: baking soda & salt
- 1/2 cup plain Greek yogurt (112g)
- 1/2 cup unsweetened applesauce (122g)
- 2 tsp cake batter extract
- 2 Tbsp peanut butter (28g)
- 2 Tbsp light butter (28g) or regular butter, softened
- 2 Tbsp rainbow sprinkles (24g) divided
- 16 Oreo thins (116g)
- 1 Tbsp white chocolate chips (14g)
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Instructions
- Preheat the oven to 325 degrees F. Line a 8×8-inch baking dish with parchment paper and/or spray with nonstick cooking spray.
- In a large bowl, add the protein powder, flour, sweetener, brown sugar, baking powder, baking soda, and salt. Mix to combine. Then, add the yogurt, applesauce, vanilla, peanut butter and butter. Combine everything with a hand mixer. Stir in 1 tablespoon of sprinkles.
- Pour half of the blondie batter into the prepared dish. Place the Oreos on top. Then pour the remaining blondie batter on top. Sprinkle with white chocolate chips and the remaining Tbsp of sprinkles.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out mostly (but not completely!) clean. We want to take these out when they are still slightly underdone. They will continue to set in the hot pan once removed from the oven and this ensures we don't over-bake them! Slightly underdone results in BEST final texture. Let cool completely before cutting. If you prefer them cold (I do!), go ahead and store them in the fridge, covered, and cut into bars when you are ready to eat. They will be easier to cut the longer they have set.
Video
Notes
- 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!
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
