Cake Batter Oreo Protein Blondies

Name: Cake Batter Oreo Protein Blondies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 serving
Ingredients: 1/2 cup vanilla protein powder; 3/4 cup all-purpose flour (90g); 1/4 cup granular sweetener; 2 Tbsp brown sugar sweetener; 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); 2 Tbsp rainbow sprinkles (24g); 16 Oreo thins (116g); 1 Tbsp white chocolate chips (14g)

User Reviews

4.9

273 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
12
Calories
130 kcal
Course
Dessert
Cuisine
International

Cake Batter Oreo Protein Blondies

Heidi Hunt

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Your funfetti cake batter dreams have just come true with these Cake Batter Oreo Protein Blondies! They're sweet, chocolatey, and lightened up—but no one will ever be able to tell!

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Ingredients

Servings

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 8x8-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.

Notes

These blondies are best the next day, chilled, after the texture has set and the flavors have come together overnight. Keep stored in an airtight container in the fridge.
These blondies are best the next day, chilled, after the texture has set and the flavors have come together overnight. Keep stored in an airtight container in the fridge.
Tips For The 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!

Nutrition Information

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Serving 1 blondie (55g) Calories 130kcal (7%) Carbohydrates 16.5g (6%) Protein 6.6g (13%) Fat 4.2g (6%) Saturated Fat 1.8g (9%) Fiber 0.6g (2%) Sugar 7.1g (14%)