Custard Cream Blondies Recipe

Custard cream blondies

  • cuts into 18 bars
  • Easy

Ever thought of adding custard creams to your blondie mixture? It's genius! Have a go this weekend and let us know how you get on (@olivemagazine)


Try these custard cream blondies, then check out our classic blondies, peanut butter blondies, and raspberry and white chocolate blondies.



  • butter 175g plus extra for greasing
  • light muscovado sugar 200g
  • golden caster sugar 125g
  • custard powder 4 tbsp
  • large eggs 2
  • vanilla extract 2 tsp
  • self-raising flour 250g
  • salt
  • custard creams 15, roughly crumbled
  • vanilla white chocolate 150g, chopped into small chunks


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4 and butter and line a 20x30cm tin with baking paper.

  • Step 2

    Melt the butter, both sugars and custard powder gently in a large saucepan. 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.

  • Step 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 the tin. Scatter over the remaining biscuit bits and bake for 30 minutes until golden and set on top.

  • Step 4

    Cool the blondies in the tin before cutting into bars.

Check out out best ever brownie and blondie recipes here, too...

Wagon Wheel Brownie

Try more of our Easter baking recipes here...

Easter Rocky Road Recipe

Nutritional Information

  • Kcals 307
  • Fat 13.5g
  • Saturates 7.9g
  • Carbs 42.4g
  • Fibre 0.7g
  • Protein 3.4g
  • Salt 0.5g