Custard Cream Blondies
Delicious white chocolate and Custard Cream blondies. Stuffed full of classic British biscuits - there's gooey, crunchy deliciousness in every single mouthful!
Ingredients
- 150 g white chocolate chopped
- 125 g unsalted butter
- 150 g caster sugar
- 3 medium eggs or two large
- 1 tsp vanilla bean paste or use vanilla extract
- 2 tbsp custard powder I used Birds
- 200 g plain flour
- 150 g Custard Creams broken into pieces
- 50 g Custard Creams Whole, broken and crushed - for topping
Instructions
- Preheat the oven to 170ºC / 150ºC Fan / Gas 3 / 330º F. Line a 20cm (7") square baking tin with baking paper.
- Put the white chocolate and butter into a heatproof bowl and set it over a pan of simmering water. Don't let the bowl touch the water. Stir the white chocolate and butter together until it has melted. Remove the bowl from the heat add the sugar and mix well.
- Add the eggs and whisk thoroughly in an exaggerated motion so that you beat lots of air into the mixture.
- Add the vanilla bean paste and custard powder and whisk until thoroughly combined.
- Using a spatula or wooden spoon, gently fold in the flour until you can no longer see white streaks of flour.
- Tip in the broken Custard Creams and gently fold into the blondie batter.
- Transfer the blondie batter to the sqaure baking tin. Smooth the top with a spatula and press the remaining Custard Creams into the top of the batter.
- Bake in the centre of the preheated oven for 25 minutes. A skewer inserted into the centre will not come out clean. Test the blondies for doneness by shaking the tin - if they wobble a lot then they need a couple more minutes. Once baked, remove from the oven and leave to completely cool in the tin before turning out and cutting into 12 squares.
Video
Notes
- After 25 minutes give the baking tin a shake, if there’s still a wobble increase the cooking time in 1-minute increments until the blondies don’t wobble when shaken
- If you want your blondies less gooey in the middle wait until an inserted skewer comes out clean (note: your blondies will become overcooked on top the longer you leave them in the oven)
- Leave the blondies to completely cool in the tray before you attempt to cut them
- The blondies will look very squidgy in the middle (unless you increased cooking time as stated above) this does not mean they aren’t safe to eat and it’s how blondies should look
- Storage: Custard Cream Blondies will keep for 5 days in an airtight container.