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 perfectly fudgy, soft centre – these are the best 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.
Despite the name, there’s no actual egg custard in a custard cream – the distinctive flavour comes from the vanilla shortcake biscuit and its sweet, custardy buttercream filling. In this recipe, custard powder in the blondie batter amplifies that custard note so every bite tastes just like the biscuit it’s named after.
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 instead
And finally, although they’re not a brownie, they’re better. The blondies have the same fudgy texture but a rich butterscotch base instead of chocolate; think of them as the vanilla cousin of a brownie, and trust me on this one
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…
Ingredients for custard cream blondies
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
Recommended ingredients
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 need something to bake the blondies in. A brownie pan is best; either an 8×8 inch square tin or a 10×7 rectangle tin.
Recommended equipment
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.
Watch: Custard cream blondies – step by step
How to get the perfect bake on your custard cream blondies
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.
FAQs about custard cream blondies
What size brownie tin do I need for custard cream blondies?
This recipe works best in either an 8×8 inch square brownie tin or a 10×7 inch rectangle tin. Both give you a good depth of blondie. Line with baking parchment, leaving some overhanging the sides so you can lift the blondies out cleanly once cooled.
How should custard cream blondies be stored?
Once cooled and sliced, keep them in an airtight container at room temperature for up to 3–5 days. They don’t need to go in the fridge – the room temperature storage keeps them soft and fudgy rather than firm.
How long do custard cream blondies keep?
Up to 3–5 days in an airtight container at room temperature.
Can I freeze custard cream blondies?
Yes. Slice the blondies before freezing, wrap individual pieces in baking paper and place in an airtight freezer-proof container. They’ll keep for up to 1 month. Defrost thoroughly at room temperature before eating.
Do blondies need to be refrigerated?
No – custard cream blondies are best kept at room temperature in an airtight container. Refrigerating them will make them firm up and lose their soft, fudgy texture. If your kitchen is very warm, a brief chill is fine, but bring them back to room temperature before serving for the best result.
What’s the difference between custard cream blondies and custard cream brownies?
Blondies are the white chocolate cousin of a brownie – they use no cocoa or dark chocolate, so the base batter is pale golden rather than dark brown. The flavour is butterscotch and vanilla rather than chocolate. These custard cream blondies lean into that butterscotch note with the addition of custard powder in the batter, making them taste even more like the biscuit they’re named after. If you want a chocolate version, just substitute dark or milk chocolate for the white chocolate and add 2 tablespoons of cocoa powder to the batter.
Do custard creams actually contain custard?
Not exactly – the ‘custard’ flavour in a custard cream biscuit comes from vanilla and a custard-flavoured cream filling, but there’s no actual egg custard in the biscuit itself. The distinctive taste comes from the combination of vanilla shortcake and the sweet, mildly custardy buttercream centre. In this blondie recipe, the custard powder in the batter amplifies that custard flavour beautifully.
What else can I make with custard cream biscuits?
Custard creams are brilliant in no-bake recipes where their flavour really comes through – try crushing them for a cheesecake base, layering them in a trifle, or using them in a no-bake biscuit cake. They also work well stirred into vanilla ice cream or used as a base for a custard cream traybake with a simple vanilla frosting.
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.
More blondie and brownie recipes to try
If you liked these Custard Cream blondies here are some other recipes that I think you’d enjoy…
Custard Cream Blondies
Ingredients
- 200 g Butter
- 200 g Caster sugar or Superfine Sugar
- 100 g Soft Light Brown Sugar or Light Muscovado Sugar
- 4 tbsp Custard Powder
- 3 Eggs Medium
- 225 g Plain Flour or All Purpose Flour
- 1 tsp Vanilla Extract or Vanilla Bean Paste
- 200 g Custard Cream Biscuits or Golden Oreos
- 150 g White Chocolate
VIDEO
Instructions
- Preheat the oven to 180C/350F, and line a brownie tin with baking parchment.
- Melt the butter in a saucepan over a low heat or in a microwave in 30 second blasts. Allow to cool for 5 minutes.
- In a large mixing bowl, add the caster sugar, soft brown sugar and custard powder Mix together, then pour over the melted butter and mix together with a balloon whisk until well combined. The mixture should not be grainy, and the sugar should have dissolved into the melted butter.
- Add the eggs one at a time and whisk between adding each one. Whisk until the mixture is smooth and thick. Add the vanilla extract and stir through.
- Sieve the flour into the mixture and gently fold together with a spatula until all combined.
- Chop the Custard Cream biscuits into chunks, then add into the mixture. Save 12 biscuits to decorate the top of the blondie.
- Add the chopped white chocolate then fold everything together.
- Pour the batter into the lined brownie tin, and level with an offset spatula or the back of a spoon. Place the remaining Custard Creams on top of the blondie batter, pushing them down slightly.
- Bake for 30 minutes, until firm but still a soft in the centre. Leave the blondies to to cool and firm up for above 15 minutes before taking out of the brownie tin. Allow the blondies to completely cool before slicing.
Nutrition
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
