Custard Cream Blondies

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 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:

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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.

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

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

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

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7. Whisk together the eggs and vanilla extract.

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

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

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

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

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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.

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Leave to cool and then cut in to 12 pieces.

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