Custard Cream Blondies
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.