These Custard Cream blondies are sweet, crunchy, and filled with that classic custard flavour. They're easy to make and sure to impress your friends and family!
If you've been looking for a classic, nostalgic traybake, these Custard Cream blondies are just the thing! They're perfectly chewy, super easy to make and take only 10 minutes of prep time. You'll never need another blondie recipe again!
They're ideal for afternoon tea, taking along to bake sales or simply enjoying as an after-dinner dessert. I can't wait for you to try them.
If you want the quick, simple version of the recipe, you can find it in the recipe card at the end of the post. Otherwise, keep on reading for in depth tips, step-by-step instructions and ingredient notes. And if you like this recipe, make sure to check out my no-bake Custard Cream traybake slice too!
What are Custard Creams?
Custard Creams are British sandwich biscuits with an iconic swirly pattern on them. They consist of two custard-flavoured, rectangle-shaped biscuits and a vanilla filling. They're believed to have originated all the way back in the 1900s but they still continue to be one of the nation's favourite biscuits to this day!
McVities are the most well-known Custard Cream makers in the UK but most supermarkets have their own-brand version too. You can use any kind you like for these blondies.
Ingredients for this recipe
- Melted butter: Melting the butter before adding it to the batter will help to create chewy, fudgy blondies rather than cakey ones. Make sure to let it cool for a few minutes before you start baking as it can cook the eggs and flour if it's too hot.
- Brown sugar: I use soft light brown sugar in my blondie recipes. You'll need 130g of it.
- Caster sugar: Caster sugar is just a finer version of granulated sugar. Mixed with the brown sugar, it gives the blondies a lovely butterscotch flavour and a slightly crisp but chewy texture.
- Eggs: 3 medium eggs. These help to give the blondies structure and also have a slight leavening effect.
- Vanilla extract: Just 1 teaspoon, for flavour.
- Plain flour: Plain or all-purpose flour is best for blondies. If you use self-raising (which has baking powder added to it), your blondies will end up more fluffy and cakey.
- Custard powder: To add more custard flavour to the base. I used Bird's custard powder. Note that this is not the same thing as instant custard mix.
- Custard Cream biscuits: The star of the show for Custard Cream blondies! I used around 200g of Custard Creams in total. Crush them up into medium chunks for best results.
- White chocolate chips: Optional but highly recommended. These make the blondies look and taste even better!
Equipment and tools
- 8x8-inch tin: I highly recommend using an 8x8 tin for best results. This is the perfect size to get a thick, chewy blondie.
- Baking paper: To stop the blondies from sticking to the tin as they cool down.
- Bowls and utensils: A large bowl and wooden spoon for mixing the batter, a small heatproof bowl for melting the butter, and a sharp knife for cutting into the blondies once they're set.
- Kitchen scales: For accurate measurements, always use a digital scale!
How to make Custard Cream blondies
Step 1: Preheat your oven to 160°C, or 140°C if you're using a fan oven. Line an 8x8-inch tin with baking paper, leaving a little hanging over the edges for easy removal later on.
Step 2: Measure out 120g of butter then melt it in the microwave and let it cool for a few minutes. Add it to a large bowl with 130g of caster sugar and 130g of soft light brown sugar. Mix well.
Step 3: Add 3 medium eggs and 1 teaspoon of vanilla extract to the bowl and mix until well combined.
Step 4: Next, add 200g of plain flour and 1 tablespoon of custard powder. Mix well to create a smooth blondie batter.
Step 5: Crush 200g of Custard Creams into chunks and fold them into the blondie batter along with 100g of white chocolate chips.
Step 6: Transfer the batter to your lined tin and spread it evenly into place. Bake for around 35-40 minutes until golden brown and shiny on top.
Step 7: Let your Custard Cream blondies cool in the tin then put them in the fridge for 3-4 hours to set. This will give them that classic chewy texture.
Step 8: Once the blondies are set, remove them from the tin, cut them into squares and enjoy!
Top tips
- Use custard powder in the blondies, not instant custard mix. They're not the same thing!
- Blondies are supposed to be a little gooey inside when they come out of the oven. Putting them in the fridge once they've cooled down really helps to bring out their chewy, fudgy texture.
- Try adding some extra Custard Creams on top before baking for decoration.
FAQ
They'll last for at least a week if you keep them in the fridge or for around 5 days if stored at room temperature. Make sure to keep them in airtight containers to preserve the flavour and texture.
Yes, these can be frozen for up to 3 months. You can either freeze them in airtight containers, using pieces of baking paper in between layers if you want to stack them, or you can freeze them solid on a baking tray and then pop them into freezer bags. To defrost them, just transfer them to the fridge and leave them there overnight. Do not refreeze.
It depends on how big you like your slices! I typically cut mine into 16 squares but you can get 12 larger pieces or 20 smaller ones.
More blondie recipes:
I hope you have fun making these Custard Cream blondies. If you make them at home, please leave a comment to let me know how it goes. Enjoy!
BEST Custard Cream Blondies
Ingredients
- 120 g Butter, melted then cooled for a few minutes
- 130 g Caster sugar
- 130 g Soft light brown sugar
- 3 Medium Eggs
- 1 Teaspoon Vanilla extract
- 200 g Plain flour
- 1 Tablespoon Custard powder
- 200 g Custard Cream biscuits (crushed into medium-sized chunks)
- 100 g White chocolate chips
Instructions
- Preheat your oven to 160℃ (140℃ if you're using a fan oven). Line an 8x8-inch tin with baking paper.
- In a large bowl, mix together the melted butter, caster sugar and light brown sugar. Then stir in the eggs and vanilla extract.
- Add the flour and the custard powder. Mix well to make a smooth blondie batter.
- Fold in the Custard Cream biscuits and the white chocolate chips.
- Transfer the batter to your lined tin and spread out evenly. Bake for around 35-40 minutes, until they're golden brown and pulling away from the tin slightly.
- Leave the blondies in the tin to cool completely then put them in the fridge for 3-4 hours to set. This will make the gooey centre turn firm and fudgy.
- Once set, cut into squares and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 1 week.
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