Custard Cream Blondies

Posted on June 19, 2017 in Traybakes

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! 

Custard Cream Blondies
Serves 16
Write a review
Print
Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
958 calories
43 g
314 g
86 g
8 g
53 g
300 g
101 g
24 g
0 g
28 g
Nutrition Facts
Serving Size
300g
Servings
16
Amount Per Serving
Calories 958
Calories from Fat 754
% Daily Value *
Total Fat 86g
132%
Saturated Fat 53g
267%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 25g
Cholesterol 314mg
105%
Sodium 101mg
4%
Total Carbohydrates 43g
14%
Dietary Fiber 0g
2%
Sugars 24g
Protein 8g
Vitamin A
55%
Vitamin C
2%
Calcium
20%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 175g butter
  2. 200g light muscovado sugar
  3. 125g golden caster sugar
  4. 4 tablespoons custard powder
  5. 2 large eggs
  6. 2 teaspoons vanilla extract
  7. 250g self-raising flour
  8. Custard creams 16 (roughly chopped)
  9. 100g white chocolate (chopped into small chunks)
Instructions
  1. Heat your oven to 180C/Fan 160Cand grease and line a 20x20cm tin with baking paper.
  2. 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.
  3. 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.
  4. Cool the blondies in the tin before cutting into squares.
beta
calories
958
fat
86g
protein
8g
carbs
43g
more
Forever Baking . . . https://www.foreverbaking.co.uk/

You Might Also Like

No Comments

Leave a Reply

Back to top
css.php
Follow

Get every new post delivered to your Inbox

Join other followers:

%d bloggers like this: