Custard Cream Blondies

Gooey brown sugar blondies chock full of custard cream biscuits and chunks of white chocolate. 

Aside from the brown sugary, buttery, caramel flavour and insanely gooey texture, one of the best things about blondies is that you can pretty much chuck anything into them and it just works. No I am serious it’s a fact!

They are not the prettiest of bakes, rustic is the best ways to describe them, buy hey who cares, they taste amazing. As you have all seen or even made standard blondie recipes I have decided to share something a little different, as after all this is the first blondie recipe I have shared with you. No standard bake here.

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Custard and white chocolate go so well together, sweet but surprisingly not too sickly as the biscuit gives it some crunch. I first saw a recipe for golden oreo brownies however couldn’t get my hands on any golden oreo’s so I decided to use custard creams. I also came across a very good recipe from Olive magazine and decided to combine the recipes to make the perfect blondies.

As with any good brownies, you need to under bake blondies ,over baking will cause them to be drier and more cakey, so trust when I say 30 mins is enough bake time. They may look underdone but will continue to bake while in the tin and will firm up as it cools.

If you try these out, I’d love to hear how you got on! Just tag #livalittlebakery on Instgram or Twitter and leave a comment below

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Custard Cream Blondies
Serves 12
White Chocolate and custard blondies
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Total Time
50 min
Total Time
50 min
Ingredients
  1. 175g Butter
  2. 200g Light brown sugar
  3. 125g Golden caster sugar
  4. 80g Custard powder
  5. 2 Eggs
  6. 1 tsp Vanilla extract
  7. 170 g Custard Cream Biscuits ( broken)
  8. 160g White chocolate
  9. A pinch of Salt
  10. 250g Self raising flour
Instructions
  1. Preheat the oven to 180 degrees
  2. Melt the butter, light brown sugar, golden caster sugar and custard powder on a low heat until combined and no longer grainy in texture.
  3. Now Let it cool for 5-7 minutes as it will be very hot!
  4. Next whisked in the eggs and vanilla extract
  5. Add the salt, self raising flour and once combined add in a third of the broken custard creams.
  6. Next fold in the white chocolate
  7. Pour the mixture into a lined baking pan and sprinkle the rest of the custard creams on top
  8. Bake on 180C for 30 minutes. No longer please trust me on this one.
  9. Leave them to cool in the tin, then slice and serve
Notes
  1. Enjoy 🙂
Adapted from Olive magazine
Adapted from Olive magazine
http://livalittlebakery.com/
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