Custard Cream Blondies (gluten free & dairy free)

My custard cream blondies are fudgy and delicious, filled with chunks of white chocolate and custard creams. They are super easy to make in just one bowl, you really wouldn’t know they are gluten and dairy free! I tend to slightly under bake my blondies and then place them in the fridge for a few hours to set, which really gives them the gooey and fudgy affect. But if you prefer more of a cakey blondie, make sure you leave them in the oven for slightly longer! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.

Frequently asked questions 

Which dairy free butter do you use?

For this recipe (and the majority of my bakes) I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.

Which baking tin do you use for this recipe?

I used a standard 20cm square baking tray to make my blondies, you can purchase one by clicking here. 

How long will they last?

They will last in an airtight container in the fridge for up to 4 days. 

Which dairy free white chocolate chips do you use in the blondies?

For this recipe I use the Sainsbury’s Free From white chocolate chips however any dairy free white chocolate chips would work. Alternatively if you are not dairy free you can use normal ones instead.

Which custard creams do you use?

Any gluten free custard creams will work, I used the Free From range at Tesco.

Print Recipe

5 from 2 votes

Custard Cream Blondies

Prep Time1 hour hr

Cook Time35 minutes mins

Servings: 9 squares

Ingredients

• 175 g dairy free butter (Melted) *See FAQs
• 175 g light brown sugar
• 120 g granulated sugar
• 2 medium eggs
• 1 teaspoon vanilla extract
• 250 g gluten free plain flour
• 1 tablespoon custard powder
• 1/4 teaspoon xanthan gum
• 1/4 teaspoon salt
• 200 g dairy free white chocolate chips *See FAQS
• 250 g gluten free custard creams *See FAQs
• Optional: 30g dairy free white chocolate for drizzling on the top

Instructions

• Preheat your oven to 180°C and grease and line a 20cm square springform baking tray.
• Add your melted dairy free butter, light brown sugar and granulated sugar to a large mixing bowl and whisk until fully combined.
• Add the eggs and vanilla extract and whisk again until combined.
• Add the flour, custard powder, xanthan gum and salt and beat again.
• Fold in the dairy free white chocolate chips and half the custard creams (crushed into bite sized pieces) then transfer the mixture to your baking tin.
• Press the rest of the custard creams into the top of the blondies (I crushed mine up again). Bake in the oven for around 35-40 minutes (this depends on your oven, but you want there to still be a slight wobble in the middle – you may need to bake them for slightly more or slightly less than the recipe states).
• Leave to cool completely in the tin and then transfer to the fridge for another couple of hours before cutting and serving.

  Optional: melt more with chocolate and drizzle on top for decoration.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

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