{"id":18422,"date":"2021-09-04T08:00:38","date_gmt":"2021-09-04T07:00:38","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=18422"},"modified":"2022-12-15T13:30:48","modified_gmt":"2022-12-15T13:30:48","slug":"custard-cream-blondies","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2021\/09\/04\/custard-cream-blondies\/","title":{"rendered":"Custard Cream Blondies!"},"content":{"rendered":"

Easy white chocolate chip custard cream blondies with a custard flavoured blondie based, stuffed with custard creams! <\/h2>\n

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Custard cream blondies<\/h3>\n

So we have all experienced the absolute wonders that are the blondies already in my blog, but I just couldn\u2019t resist posting another one\u2026 this time?! Custard cream flavoured! The absolute best of the best in my eyes. <\/span><\/p>\n

I have had so many requests for a custard cream blondies recipe that I can\u2019t actually cope! My biscoff blondies<\/a> and my bakewell blondies<\/a> have always been so popular, but I have a feeling these are going to be on another level. <\/span><\/p>\n

I have a thing for blondies as they are such an easy traybake to make, but also just so good! They are fudgey, sweet, and incredibly moreish. With a custard twist, they are even better! Honestly, I know you will enjoy them. <\/span><\/p>\n

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Blondies<\/h3>\n

For the base of the recipe, I have stuck to the same idea as my biscoff blondies because I just love it! I am a firm believer in \u2018if it ain’t broke, don’t fix it\u2019 and I am in loveeee with these. <\/span><\/p>\n

I will say now, as I do in all my blondies at the moment, I do not use a melted white chocolate base. Technically, a blondie is a non-chocolate brownie – so without the cocoa or dark chocolate. They are also known as white chocolate brownies, but I don\u2019t actually like using white chocolate with this recipe! <\/span><\/p>\n

I find when adding the melted white chocolate to this recipe changes it and it just doesn\u2019t taste as nice! I will produce a white chocolate one in the future, but for now\u2026 please just stick with this recipe as it is. It\u2019s a blonde coloured traybake = blondie! <\/span><\/p>\n

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Custard powder<\/h3>\n

But anyway.. I am OBSESSED AS ALWAYS. A little twist for these, is using custard powder in place of cornflour. They do act in a really similar way, but the custard powder brings a flavour of custard, and also the deeper and yellower colour! <\/p>\n

You can of course, use 1tbsp cornflour, but honestly… to stick with the theme you might as well! You get enough delicious flavour from the custard creams which are obviously ESSENTIAL to the bake. And you get some gooey from the white chocolate! <\/p>\n

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Biscuit<\/h3>\n

Like always, my bakes are customisable and delicious – you can use any other biscuit you fancy! I have a recipe for Jammie Dodger blondies<\/a> on my blog and they are just heavenly!<\/p>\n

Honestly, go for it. It’s worth noting that these are rather addictive though, and custard creams are one of my favourite classic biscuits out there! Biscuit blondies are definitely a must try for biscuit lovers everywhere!<\/p>\n

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Tin<\/h3>\n

Some top tips for baking blondies – like any recipe, nothing is fool proof. I hate that phrase in baking, as there are so many factors that can make a recipe change and not work! For this recipe, a key part is use the correct size tin<\/a>, and have the correct oven temperature.<\/p>\n

I know this sound obvious, but I use this baking tin for this recip<\/a>e – I’ve had many comments in the past of different tin sizes used, and the recipe hasn’t worked! Some tin sizes can need more than double the mixture for “just two inches bigger a tin”! <\/p>\n

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Bake<\/h3>\n

Another super important factor is the oven temp – if you are unsure, get an oven thermometer!!<\/a> They are the best invention. One of my ovens in the past was 50\u00bac incorrect, so you can imagine my attempts at baking in that!<\/p>\n

It’s always best to bake the blondies so that there is a slight wobble in the middle of the tin. It shouldn’t shake, but a little wobble is perfect. After that, a great tip is to let the blondies cool in the tin, and then whack the tin in the fridge. This creates that beautiful fudgy texture you can see in the photos!<\/p>\n

I hope you guys love this recipe – if you have any questions, leave them below in the comments! And if you have a go at the bake, make sure to post a photo on social media and tag me! Jane x<\/p>\n

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Custard Cream Blondies!<\/h2>\n\t\t
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Easy white chocolate chip custard cream blondies with a custard flavoured blondie based, stuffed with custard creams!<\/span><\/div>\n