Description
Soft, chewy blondies packed with custard cream biscuits, custard powder, and white chocolate chunks. These buttery bars bake up with golden edges, a fudgy center, and a nostalgic vanilla-custard flavor in every bite.
Ingredients
Scale
- 200 g unsalted butter, melted
- 125 g caster sugar
- 125 g light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 275 g plain flour
- 35 g custard powder
- 1/2 teaspoon fine salt
- 180 g white chocolate chunks
- 200 g custard cream biscuits, roughly chopped
- 8 extra whole custard cream biscuits, for topping
Instructions
- Preheat the oven to 175°C and line a 20 cm x 20 cm square baking tin with baking parchment.
- In a large bowl, whisk together the melted butter, caster sugar, and light brown sugar until smooth and glossy.
- Add the eggs and vanilla extract, then whisk until fully combined and slightly thickened.
- Fold in the plain flour, custard powder, and fine salt until no dry streaks remain.
- Stir in the white chocolate chunks and the 200 g chopped custard cream biscuits.
- Spread the batter evenly into the prepared tin and press the 8 extra whole custard cream biscuits lightly over the top.
- Bake for 28 to 32 minutes, until the edges are set and golden and the center still has a slight wobble.
- Cool completely in the tin, then lift out, slice into 16 squares, and serve.
Notes
- Do not overmix once the flour is added, this helps keep the blondies chewy.
- For the best texture, remove the tin while the center still looks slightly soft.
- Let the blondies cool fully before slicing for neater squares.
- Store in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 bar
- Calories: 312
- Sugar: 21 g
- Sodium: 148 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 56 mg
Keywords: custard cream blondies, blondies, white chocolate blondies, biscuit blondies, easy traybake, chewy dessert bars