Prep Time: 15 mins | Bake Time: 50-60 mins | Servings: 10-12
Ingredients:
Dry Ingredients:
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2 cups (250g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
Wet Ingredients:
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1 cup (2 sticks / 226g) unsalted butter, softened
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1 ½ cups (300g) light brown sugar, packed
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½ cup (100g) granulated sugar
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3 large eggs, room temp
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1 tsp vanilla extract
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½ cup (120ml) buttermilk, room temp
Mix-Ins & Toppings:
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1 ½ cups Oreo chunks (about 12 Oreos, roughly chopped)
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½ cup white or semi-sweet chocolate chips (optional)
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Extra Oreo halves for garnish
Instructions:
1️⃣ Prep: Preheat oven to 325°F (165°C). Grease a 9×5” loaf pan or Bundt pan and line with parchment (if using a loaf pan).
2️⃣ Dry Mix: Whisk together flour, baking powder, baking soda, and salt. Set aside.
3️⃣ Cream Butter & Sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (3-4 mins).
4️⃣ Add Eggs & Vanilla: Beat in eggs one at a time, then add vanilla.
5️⃣ Alternate Dry & Wet:
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Add ⅓ of the flour mix, mix until just combined.
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Pour in ½ the buttermilk, mix gently.
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Repeat, ending with flour. Do not overmix!
6️⃣ Fold in Goodies: Gently stir in Oreo chunks and chocolate chips (if using).
7️⃣ Bake: Pour batter into pan, smooth the top, and press extra Oreo halves on top.
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Bake 50-60 mins (until a toothpick comes out mostly clean—moist crumbs are okay!).
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Cool 15 mins in pan, then transfer to a wire rack.
Serving Ideas:
🍰 Drizzle with vanilla glaze (powdered sugar + milk)
🍦 Serve warm with ice cream (hello, à la mode!)
☕ Perfect with coffee for a next-level dessert breakfast
Why This Works:
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Buttermilk = ultra-tender crumb.
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Brown sugar = deep caramel notes (like a blondie!).
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Oreo chunks stay slightly chewy—like a cookie inside a cake!