Custard Cream Blondies!
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Easy white chocolate chip custard cream blondies with a custard flavoured blondie based, stuffed with custard creams!
Custard cream blondies
So we have all experienced the absolute wonders that are the blondies already in my blog, but I just couldn’t resist posting another one… this time?! Custard cream flavoured! The absolute best of the best in my eyes.
I have had so many requests for a custard cream blondies recipe that I can’t actually cope! My biscoff blondies and my bakewell blondies have always been so popular, but I have a feeling these are going to be on another level.
I have a thing for blondies as they are such an easy traybake to make, but also just so good! They are fudgey, sweet, and incredibly moreish. With a custard twist, they are even better! Honestly, I know you will enjoy them.
Blondies
For the base of the recipe, I have stuck to the same idea as my biscoff blondies because I just love it! I am a firm believer in ‘if it ain’t broke, don’t fix it’ and I am in loveeee with these.
I will say now, as I do in all my blondies at the moment, I do not use a melted white chocolate base. Technically, a blondie is a non-chocolate brownie – so without the cocoa or dark chocolate. They are also known as white chocolate brownies, but I don’t actually like using white chocolate with this recipe!
I find when adding the melted white chocolate to this recipe changes it and it just doesn’t taste as nice! I will produce a white chocolate one in the future, but for now… please just stick with this recipe as it is. It’s a blonde coloured traybake = blondie!
Custard powder
But anyway.. I am OBSESSED AS ALWAYS. A little twist for these, is using custard powder in place of cornflour. They do act in a really similar way, but the custard powder brings a flavour of custard, and also the deeper and yellower colour!
You can of course, use 1tbsp cornflour, but honestly… to stick with the theme you might as well! You get enough delicious flavour from the custard creams which are obviously ESSENTIAL to the bake. And you get some gooey from the white chocolate!
Biscuit
Like always, my bakes are customisable and delicious – you can use any other biscuit you fancy! I have a recipe for Jammie Dodger blondies on my blog and they are just heavenly!
Honestly, go for it. It’s worth noting that these are rather addictive though, and custard creams are one of my favourite classic biscuits out there! Biscuit blondies are definitely a must try for biscuit lovers everywhere!
Tin
Some top tips for baking blondies – like any recipe, nothing is fool proof. I hate that phrase in baking, as there are so many factors that can make a recipe change and not work! For this recipe, a key part is use the correct size tin, and have the correct oven temperature.
I know this sound obvious, but I use this baking tin for this recipe – I’ve had many comments in the past of different tin sizes used, and the recipe hasn’t worked! Some tin sizes can need more than double the mixture for “just two inches bigger a tin”!
Bake
Another super important factor is the oven temp – if you are unsure, get an oven thermometer!! They are the best invention. One of my ovens in the past was 50ºc incorrect, so you can imagine my attempts at baking in that!
It’s always best to bake the blondies so that there is a slight wobble in the middle of the tin. It shouldn’t shake, but a little wobble is perfect. After that, a great tip is to let the blondies cool in the tin, and then whack the tin in the fridge. This creates that beautiful fudgy texture you can see in the photos!
I hope you guys love this recipe – if you have any questions, leave them below in the comments! And if you have a go at the bake, make sure to post a photo on social media and tag me! Jane x
Custard Cream Blondies!
Ingredients
- 200 g unsalted butter (melted)
- 125 g white granulated sugar
- 125 g light brown sugar
- 3 medium eggs
- 1 tsp vanilla extract
- 275 g plain flour
- 35 g custard powder
- 200 g white chocolate chips
- 200 g custard creams (chopped)
Instructions
- Preheat your oven to 180ºC/160ºC Fan and line a 9x9" square tin with parchment paper.
- In a large bowl, add the melted butter, white granulated sugar and light brown soft sugar and beat until smooth.
- Add in the eggs and vanilla extract and beat again until smooth.
- Add in the flour and custard powder and beat until a thick blondie mixture is made - it really doesn't take long to create this mixture!
- Add in the custard creams and white chocolate chips and fold together.
- Bake the custard cream blondies in the oven for 25-30 minutes, or until there is a slight wobble in the middle. (See notes below)
- Leave to cool in the tin, or on a wire rack.
- As an optional extra, you can 'set' your blondies in the fridge for an hour or so to help with the texture! ENJOY!
Notes
- The bake time can vary - please make sure your oven is on the correct setting, and check from 22+minutes and onwards till they are baked! These took 25 minutes in my fan oven.
- If they turn out cakey, they are over baked - that's all! Bake for a little less time next time.
- One top tip is if they've been in for the 25-30 minutes, and you're still not sure, let them cool outside of the oven fully and then put them in the fridge for at least an hour to 'set'. It can firm them right up! Over night in the fridge is best.
- I use the birds custard powder
- These will last in a container for 4-5+ days
- I keep them at room temperature.
- I recommend this tin!
ENJOY!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
when i freeze do i put them in a box by the way they are delicious will definitely make again
Can this be frozen and then pulled out the day before a event. Would you freeze it as a whole then slice into pieces once defrosted or slice and then freeze?
I personally portion before freezing!
I only had 100g of white chocolate chip in cupboard but also had a 100g of fudge mini chunks and added those it worked really well
Hello, I love your recipes! I only have Large eggs so will I still use 3? Or drop it to 2. Thanks
Does instant custard work the same as custard powder?
Wow! My new favourite thing! These were delicious and worked perfectly. Your recipes are always super easy to follow and a success. I was hoping to bake another tray tonight but I am out of light brown sugar….could I use gold caster or Demerara instead?
Love this recipe! I swap my custard creams for a whole pack of mars bars 😂🙊
Could I use gluten free flour for this too?
Can I make these with gluten free flour please?
I made these today and really unsure at the moment if they’ve worked! They had a tiny wobble when I took them out of the oven, I let them cool then started to chip them but they seemed very wet?
I put them back in the oven for 8-10 mins then saw the fridge tip so they’ve been in there for just Iver an hour- should they be firming up by now? Still seem quite wet so not sure whether to just start again! 😔
Hiya! Once something has been out the oven and cooled, do not add it back to the oven to continue baking as it doesn’t work. The only way to tell is to cut them and see if they have, but if you used the correct size tin it may have simply meant they needed a couple extra minutes baking time x
Hi just a quick one could I use ready made custard and add in more flour instead of the custard powder only because I don’t have the money nothing at all to go and buy some and I already have the custard in the cupboard. I’m making them today for a party tomorrow. I have all the other ingredients.
How would I do this?
Thank you
Hiya! Unfortunately, it does not work like this! So sorry, hope they turned out good in the end! x
Is it possible to make these in a 9×13 pan? Would the recipe be altered to 1.5 or just double the recipe?
Hi Jane,
Being on autopilot I’ve added 1 tblspn of Corn Flour & 35g of Custard Powder – is this going to dry the blondies out? Would you recommend starting again?
Thanks!