For those of you not in the know, blondies are basically brownies but with white chocolate and brown sugar instead of dark chocolate and coco powder. If you have a sweet tooth, you will love these.
This recipe has a mixture of my two favourite things custard cream biscuits AND white chocolate.
They are so chewy and absolutely scrumptious, just be sure not to over bake!
Blondies and brownies are always so delicious and this recipe is perfect for the next time you’re entertaining. Serve by itself or with ice cream… either way I’m sure it will go down well!
- 175g butter
- 200g light muscovado sugar
- 125g golden caster sugar
- 4 tablespoons custard powder
- 2 large eggs
- 2 teaspoons vanilla extract
- 250g self-raising flour
- Custard creams 16 (roughly chopped)
- 100g white chocolate (chopped into small chunks)
- Heat your oven to 180C/Fan 160Cand grease and line a 20x20cm tin with baking paper.
- Melt the butter, both sugars and custard powder gently in a large saucepan. Chop the custard creams and the white chocolate. When the sugar mixture is smooth take off the heat and leave to cool for 5 minutes.
- Stir in the eggs, one at a time until smooth, followed by the vanilla and flour. Quickly stir in two-thirds of the broken custard creams followed by the chocolate chunks, and scrape into your tin. Pour the mixture into the tin and 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 squares.