Custard Cream Blondies

Ingredients

• 200g Unsalted Butter
• 125g Caster Sugar
• 125g Soft Light Brown Sugar
• 2 Large Eggs
• 1 teaspoon Vanilla Extract
• 250g Plain Flour
• 25g Custard Powder (I used Birds! *see notes)
• 200g White Chocolate
• 12 Custard Cream Biscuits (that's a 200g pack with a few left over for sampling!)

Method

1. Line a 9"x9" baking tin. Heat your oven to 180°C (350°F) standard oven / 160°C (320°F) fan oven. Chop the white chocolate in to chunks. Chop the custard creams.
2. Melt the butter in a microwave in 20 seconds bursts until smooth, then add the melted butter to a large bowl along with the two sugars (caster and soft light brown). Whisk (I use a hand whisk!) the butter and sugars together for 1 minute.
3. Add the eggs and the vanilla extract and whisk for a further 1 minute. You should have a pale smooth mixture.
4. Fold in sieved flour and custard powder until no dry pockets remains. Finally, fold in the the white chocolate chunks and the custard creams (leave a few custard creams aside to add to the top of your blondie).
5. Pour the mixture in to the lined tin. Scatter on any remaining custard creams, pressing them down gently in to the mix. Cook for 25-30 mins until the middle has a very slight wobble and a toothpick/skewer test has a few wet crumbs. Don’t overbake or it’ll lose it's fudgeyness and become cakey!
6. Once baked, leave your blondies to cool in the tin completely. Cut in to portions, then enjoy!

Notes

• - Store your blondies in an airtight container at room temperature (or in the fidge if you prefer a more fudgy blondie / live in a warm climate!), where they'll last for up to a week.
• - If you don't have any custard powder you can sub it with 25g of cornflour, or an additional 25g of plain flour (so 275g total plain flour)!
• - Tip: Leave your blondies to set in the fridge if you want them to be super fudgy!

Recommended Equipment and Ingredients*

• Kitchen Scales
• 9" Baking Tin

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