After making Bourbon brownies it only seemed right that I had a go at Custard Cream blondies.

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. I have tried a few blondie recipes in the past, but always seemed to have problems with them being too squidgy on the inside and burnt on the outside.

However I am pleased to say that I encountered no problems with this recipe at all, thanks to a brilliant basic, blondie tutorial from Cupcake Jemma that I stumbled across on on her Youtube channel. For those of you who haven’t heard of her, Cupcake Jemma is basically my cake idol; I love her fun baking style and have spent many an evening watching her baking tutorials on Youtube.

While I followed in the fashion of my bourbon brownies by placing the biscuits on the bottom of the brownie tin and pouring the mix on top, next time I might put the mix in first and then place the biscuits on top- It would be interesting to see if this would make the biscuit’s stand out more.

Makes: 12

Prep Time: 50 minutes

Ingredients:

170g Butter

200g White Chocolate Chopped (or chips)

280g Soft Light Brown Sugar

225g Plain Flour

1 tsp Baking Powder

1 tsp Vanilla Extract

2 Eggs

A packet of custard creams

Method:

1.Preheat the oven to 170°C/ 325°F/ Gas Mark 4

2. Line a 20×20 inch brownie tin with baking parchment.

3. Pull apart 12 Custard Cream and place in the bottom of the tin.

4. Now chop up a further 10 custard creams in to small pieces.

5. To make the blondie mix, put the butter in a saucepan and melt over a moderate heat. Then leave to cool.

6. Add the sugar to the butter and whisk together.

7. Whisk together the eggs and vanilla extract.

8. Add this to the sugar and butter mix and whisk.

9. Sieve together the flour and baking powder and then fold in to the wet mix.

10. Once the mix is starting to come together, add the chocolate and custard cream pieces.

11. Pour the mix in to the tray and spread.

12. Bake in the oven for about 30 minutes. You will want to take them out of the oven once the top has gone shiny and a skewer inserted in the centre of the blondie comes out just slightly wet.

Leave to cool and then cut in to 12 pieces.