Custard Cream Blondies

Indulge yourself with these Custard Cream blondies! Super easy to make, topped with everyone’s favourite biscuit and packed with white chocolate chunks, they have a beautiful vanilla butterscotch flavour. And with that perfect brownie centre, these are the best ever blondies you’ll ever taste.

Do you want to know a secret?

Sssh, don’t tell anyone but when it comes to brownies, I’m more of a blondie girl at heart.

Don’t get me wrong, I love a rich and decadent brownie. I mean just look at these Jaffa Cake brownies or my favourite Rolo ones; how could you not love them? They are utterly delicious!

But when it comes to deciding between blondies and brownies, the blondie wins hands down.

Whether Party Ring blondies chocked full of biscuit pieces and mini marshmallows, or a fruity version with raspberries and blueberries, it’s that perfect butterscotch flavour that gets me everytime!

What are Custard Creams?

If you’ve never had Custard Cream biscuits before then I urge you to go out and find one.

First made in 1908, the Custard Cream sandwiches a custard buttercream between two vanilla shortcake biscuits, that are distinctive decorated with a baroque pattern.

And with the UK getting through 420,000 tonnes of biscuits a year, the Custard Cream is still one of our best loved biscuits; fending off competition from as newer biscuits such as Lotus Biscoff.

You’re going to love these blondies because…

Apart from the fact they are packed full of biscuit pieces and white chocolate, these really are the best blondies ever! Just take a look at them…

• Perfectly thick with the ultimate soft and fudgy centre
• Smooth butterscotch flavour with a hint of vanilla custard
• Super easy to make in one bowl with no fancy ingredients
• Easily adapted recipe – use your favourite biscuits in stead

What you’ll need to make Custard Cream blondies

View my Amazon shopping list with equipment and ingredients.

So now I’ve convinced you that you’ll love these blondies, it’s time to make them. So here’s what you’ll need…

The Ingredients

There’s nothing fancy here, so pop these on your shopping list and get ready to bake:

• Custard Cream Biscuits – If you can’t find Custard Creams you can use Golden Oreos instead
• Custard Powder – For a little extra custard flavour in your blondies
• Caster Sugar
• Light Muscovado Sugar – The light brown sugar will give the blondies a perfect butterscotch flavour. If you want a richer butterscotch and darker blondie, then switch for a dark Muscovado or brown sugar
• Plain Flour
• White Chocolate – You can use either white chocolate chips, or chop a bar of white chocolate into shards
• Butter – I use slightly salted, but if you want to use unsalted butter add a pinch of fine sea salt.
• Eggs
• Vanilla Extract

The Equipment

I absolutely love the simplicity of this recipe especially the minimal washing up that it makes.

If you prefer you can make this with a stand mixer but I make my blondies by hand and use one mixing bowl and a balloon whisk.

You’ll also something to bake the blondies in. A brownie pan is best; either an 8×8 inch square tin or a 10×7 rectangle tin.

How to make Custard Cream blondies

Full measurements and instructions can be found on the printable recipe card

I’ve already said how deliciously easy and quick to make these blondies are; so here’s how you make them…

Make the Batter

To get going, sieve the flour and custard powder into a large mixing bowl. Add the sugars and stir everything together.

Melt the butter, then pour over the dry ingredients and whisk together until you have a thick caramel mixture.

Next add the eggs, one by one, whisking well between each egg. The mixture will become smooth and runny. Add in the chopped white chocolate and Custard Cream pieces, and fold together.

Assemble the Blondies

Line a brownie pan with baking parchment, making sure to leave a little hanging over the sides – it makes it easier to lift out later.

Pour the blondie batter into the pan, level off with an angled palette knife, then place the remaining Custard Cream biscuits on top. Push the biscuits into the batter, so they don’t pop out when the blondies bake.

Step by step live video

https://youtu.be/Fq2g6V_xcz8

How to bake the perfect blondie

For both blondies and brownies, the baking time is crucial to getting the perfect bake – the soft, slightly gooey but still holding together centre.

You’ll notice that lots of recipe have different times. The longer the time, the more cakey and dried your blondie will be; now enough time and it will be too liquid in the centre.

I recommend testing the blondies 5 minutes before the recipe bake time is up; and if you need a bit longer get in 5 minute blocks.

Test the edge of the blondies with a toothpick and if they come out with a few crumbs and a smear of batter on, then they’re done!

TOP TIP: Remember the blondies will continue to bake as they cool down, so don’t be tempted to keep baking until the skewer comes out of the centre clean.

Frequently asked questions

Top tips for the best blondies ever

• Use a mix of brown and white sugar – To get that a perfect butterscotch flavour, use a mix of soft brown sugar and white caster sugar. It gives the blondies that delicious caramel taste. I go with a 2:3 ratio of brown sugar to white.
• Whisk your ingredients together – Just like a cake, whisking the eggs helps incorporate air into the batter, giving a light bake. The same is true for blondies. Use a balloon whisk to combine everything together and whisk when you add the eggs. This prevents your blondies becoming dense and heavy.
• The Toothpick Test – You want the blondies to still be soft in the middle so test 1-inch in from the pan edge with a toothpick. If it comes out with a few crumbs and a smear of batter, they’re done. If they are still wet, bake for another 5 minutes and test again.
• Don’t be tempted to overbake – Overbaked blondies will dry out and have a more cake like texture. You will find different recipes have different bake times, but everyone’s oven is a little different. To get the right bake time, test your brownies using the Toothpick test about 5 minutes before the end of the bake time and bake for a little longer if needed.
• Let the blondies fully cool – It’s so tempting to go straight in when they come out of the oven, but be patient and let the blondies cool properly. I leave mine in the pan for about 10-15 minutes, then lift out to fully cool on a wire rack. Make sure they are cooled before slicing up.