Following on from my last post of Oreo brownies I decided to give another biscuit-based bake a go. I’d seen this recipe on the Olive magazine website for custard cream blondies and thought it looked interesting. I am currently in training for the 2016 London Moonwalk and thought these would make a good post-5 mile training walk reward.

These blondies are incredibly easy to make and the recipe doesn’t even require a bowl. You will need a 20 x 30cm baking tin. The recipe states it will make 18 blondies but I reduced this to 15 medium-sized bars.



175g butter (plus extra for greasing)
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 15 (roughly crumbled)
Vanilla white chocolate 150g (chopped into small chunks)

1) Heat your oven to 180C/Fan 160C/Gas 4 and butter and line a 20x30cm tin with baking paper.
2) Melt the butter, both sugars and custard powder gently in a large saucepan. While waiting for the mixture to melt, crumble the custard creams and chop the white chocolate. When the mixture is smooth and you can’t feel any grains of sugar left, take off the heat and leave to cool for 5 minutes.

3) Stir in the eggs, one-by-one, until smooth, followed by the vanilla and flour with ¼ tsp salt. Quickly stir in two-thirds of the broken custard creams followed by the chocolate chunks, and scrape into your tin.

4) Scatter over the remaining biscuit bits and bake for 30 minutes until golden and set on top.


5) Cool the blondies in the tin before cutting into bars.

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  1. I followed the Olive recipe and found it incredibly hard as it cooked too quickly on the top but not in the middle. Oven was fine but had just done the bourbon brownie too so maybe too hot? Maybe my silicon tray was too deep, I don’t know. Gutted!

    1. What a shame Sarah – maybe next time try covering the top with foil to help prevent the top browning too quickly?

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