Finally I’m back posting on my blog. Apologies for my absence and thank you for still checking out to see what’s new. Is there anything better after a long break than to return with something very naughty, but very irresistible and Mr Glam’s favourite. Blondies. I’ve made Oreo Blondies, Banana Blondies and Mars Bar Blondies. For my comeback, lol, I’m offering Custard Cream Blondies. Deliciously gooey, with the crunch of custard creams chunks through every slice, topped with shards of custard creams making this a perfect sugar high treat.
I know that these are FULL of sugar, which is why I recommend you cut them small and don’t scoff them all in one sitting- hard as it is to resist. I call these sharing baking, the baking you share because if you don’t… you’ll eat it all. The baking you take to work or to school – sharing the sugar around. Enjoy making and sharing Custard Cream Blondies.
Custard Cream Blondies
- 150g good quality white chocolate
- 140g unsalted butter
- 400g light brown muscovado sugar (Dark brown is fine but gives a more treacle flavour)
- 1 teaspoon real vanilla essence or vanilla paste
- 3 large eggs beaten
- 300g plain flour
- 1 teaspoon baking powder
- a pinch of salt
- 20 custard creams
- Grease a brownie tin and line with baking paper/parchment
- Heat the oven to 160c / 325f
- Melt the chocolate in a bowl in the microwave in 30 second bursts
- Melt the butter in a large heavy bottomed saucepan, then add the sugar and mix together until the sugar has melted, 3-5 minutes.
- Remove from the heat. Leave to cool for about 1 minute, add the white chocolate, beaten eggs, one at a time and vanilla essence. Stir well to combine the ingredients. Do not beat.
- Sift the flour, baking powder and salt into the chocolate and egg mixture. Just stir to combine, but do not beat
- Take 15 of the custard creams and cut them into quarters, stir, gently into the mixture.
- Pour the blondie mixture into the tin and ease it into the corners
- Cut the remaining blondies in half and dot over the top of the mixture. (you can always add more if you want a more generous topping)
- Bake in the oven for 45mins or until the edges are dark golden but the centre still softish to touch.
- Leave to cool in the tin.
- Cut into small squares and share