Custard Cream Blondies

Custard creams are a classic british snack, of some vanilla custard flavoured icing sandwiched between two vanilla biscuits.

This is a really good take on blondies, which are usually a bit sweet for me. Adding custard creams gives them another flavour and texture layer, which means that these are probably the best blondies I’ve had.

I don’t like white chocolate, so I replaced this in the recipe with dark chocolate chips, which works much better for me and prevented the blondies being sickly.

Serves 18

235

Custard cream blondies

Olive Magazine

Ingredients

butter 175g plus extra for greasing
light muscovado sugar 200g
golden caster sugar 125g
custard powder 4 tbsp
large eggs 2
vanilla extract 2 tsp
self-raising flour 250g
salt
custard creams 15, roughly crumbled
dark chocolate 150g, chopped into small chunks

Instructions

Heat the oven to 180C/fan 160C/gas 4 and butter and line a 20x30cm tin with baking paper.
Melt the butter, both sugars and custard powder gently in a large saucepan. When the mixture is smooth and you can’t feel any grains of sugar left, take off the heat and leave to cool for 5 minutes.
Stir in the eggs, one-by-one, until smooth, followed by the vanilla and flour with ¼ tsp salt. Quickly stir in two-thirds of the broken custard creams followed by the chocolate chunks, and scrape into the tin. Scatter over the remaining biscuit bits and bake for 30 minutes until golden and set on top.
Cool the blondies in the tin before cutting into bars.