Crinkle Java Oreo Blondies
This will very quickly become your new favorite brownie/blondie recipe. I’m not even really sure what to call it because its the best of both worlds.
You get the chewy fudgey Gooey texture of a really good brownie swirled in with blondie pieces and chunks of brownies layered with gluten free oreos on top. Throw in a little coffee flavor for good measure and HOLY heaven on earth. They even have that perfect crinkle top. I brought these brownies to a friends house for her kids and they devoured them. This has become the recipe they ask for on their birthdays and holidays.
While the base of this blondie/ brownie bar is white chocolate..the white chocolate flavor really doesn’t come through. It just allows the awesome texture to be what it is!
Recipe tips & tricks:
Can you make them dairy free?
Yes, BUT there are some guidelines. You must use vegan butter- not ghee. Every brand of allergen free white chocolate will not work. Nestles allergen free white chocolate chips are a disaster in this recipe. Walmart brand allergen free white chips however work like a dream. I have not tested other brands at this time- they may or may not work.
Can you remove the eggs?
I wouldn’t. Brownies are FINICKY and are by far one of the most challenging baked goods to make subs to. Eggs play a vital role in balancing out the amount of fat and sugar in this recipe. On my blog (brittanyangell.com) I have a fab egg free crinkly brownie base. I would make that recipe as written only using white chocolate chips instead and adding 1-2 tbsp of matcha!
Be careful not to over heat the chocolate. 40-50 seconds max in the microwave. Otherwise the chocolate may separate. Using room temp or refrigerated butter works best. Frozen will melt too slowly.
Eggs for melted chocolate brownies ALWAYS need to be room temperature. Cold eggs can also break the chocolates emulsion. You can warm eggs up fast by soaking them in warm water . But be sure to dry them completely as water getting into the chocolate mix can break the emulsion.
Can you sub the king arthur baking gluten free cake mix? Maybe. Though there’s no guarantees it will work. If you do, look for a cake mix with the same amount of sugar and carbs per serving.
Can you sub in other flours? No. The cake mix has sugar, salt, vanilla, baking powder/soda & a blend of flours. I’m able to simplify the recipes down to 5 ingredients because of that. No flour alone will perform the same.
I did not include cup measurements. Why?
Gluten baking can be seriously hit or miss if it’s not precise. ESPECIALLY brownies. No two people measure a cup of flour the same. Grab an inexpensive kitchen scale. It’s so much easier- you’ll never look back .
