Easy Vegan Custard Cream Blondies sweet, chewy, fudgey and delicious! A white chocolate blondie batter filled with dairy-free white chocolate, custard cream chunks with a whole custard cream in each serving. Unbelievably vegan, egg-free and dairy-free! This is a easy one bowl recipe which can be whipped up in under 10 minutes, you’ll love them!
Custard Cream Blondies
Due to popular demand, I am very excited to bring you the next instalment in my biscuit x brownie- THE CUSTARD CREAM BLONDIE. I posted a recipe for Vegan Bourbon Brownies last week and since have gone viral with over 7 million views on Instagram, 1 million on Facebook and 2 million on Tiktok. Safe to say… they’re popular- haha!
I’ve been asked countless times to make a white chocolate version, so here we are. Blondies are simply a white chocolate brownie (ie- blonde brownies), and as custard creams have a custard flavour… I’ve added custard powder into the batter to really emphasis the flavour. These blondies are not only super easy to make, but are possibly some of the best white chocolate blondies you’ll ever make + try.
Looking for more delicious recipes, check out my No-Bake Vegan Biscoff Cheesecake Bars, Vegan Soft Pretzels, Vegan Shortbread Brownies and No-Bake Vegan White Chocolate Cheesecake.
What are Custard Creams?
If you’re not familiar with custard creams, you’ve been missing out big time. Custard Creams are a popular sandwich biscuit here in the UK, with two decorative white biscuits and a custard flavoured filling. Originally the filling was buttercream, but over the years (which is still used in alot of homemade recipes), but they not have a custard cream filling. They really are delicious, especially when served with a cup of tea or coffee, or even better… baked in to blondies! Some British supermarkets have their own branded custard creams like Tesco, which have a free from version which are the ones I used in this recipe.
Why you’ll love these blondies:
- Vegan- This recipe doesnt contain any animal derived ingredients.
- Absolutely delicious.
- Easy to make.
- One bowl.
- Filled with white chocolate.
- Ready in under an hour.
- Classic blondie / brownie texture.
- 1 whole custard cream cookie in each serving.
- Added custard powder for added flavour.
- Great for storing.
- 10 simple ingredients.
- Fun for kids to get involved in making.
Ingredients you’ll need for this recipe:
Below I have jotted down the ingredients you will need to make these blondies. Make sure to jot them down on your shopping list for your next shopping trip. You can find quantities in the recipe card at the bottom of the page.
- Aquafaba – The brine from a can of chickpeas. This is an alternative to egg white usually found in brownies and blondies. It helps to bind the blondie and gives them a delicious chewy texture.
- Caster sugar – make sure to use a fine, white sugar for this recipe. You can use granulated but it just may make the blondies slightly grainy. I do recommend caster sugar to prevent this.
- Dairy-free white chocolate – Use vegan / dairy-free white chocolate. My favourite for melting is the IChoc Vanilla and supermarket own brand like ASDA and Sainsburys Deliciously Free From White Chocolate. If you’re outside the UK, use your favoueritye vegan white chocolate for this recipe.
- Coconut oil – This helps to melt the white chocolate and also set / bind the blondies once cool.
- Vanilla extract – Gives a tasty vanilla flavour, but it is optional. For more flavour, you can use seeds from 1/2 vanilla pod.
- Plain / all purpose flour – Use plain / all purpose white flour for this recipe, as we don’t need it to rise like cake or cupcakes. Sieve it before use to remove any lumps or clumps.
- Vegan custard powder – I use the ‘Just Whole Foods Vegan Vanilla Custard Powder’, which I picked up in ASDA.
- Cornflour / cornstarch – Helps to soak up any excess moisture and makes the blondies the perfect brownie-like texture we all know and love.
- Baking powder and bicarbonate of sofa – These two raising agents help to give the blondies a chewy texture.
What custard creams to use?
- Vegan custard creams- Make sure they are vegan, I use the Tesco Free From Custard Creams.
How to make Vegan Custard Cream Blondies
Find the full written recipe for these custard cream blondies in the recipe card at the bottom of the page.
- Make the blondie batter
In a stand mixer with balloon whisk attachment, whip up the aquafaba and sugar until peaks from. In a saucepan, melt the coconut oil, white chocolate and vanilla until melted. Pour the melted chocolate into whipped aquafaba, along with the dry ingredients, fold together to combine until no dry mixture is visible. Fold in the white chocolate chunks and chopped up biscuits.
- Prepare the tin
Line a 8 x 8 loose base square tin with grease proof paper. Break custard cream biscuits in half and lay in the tin neatly so the entire base of the tin is covered. Make sure the custard cream is facing down so you see the decorative side when you turn the blondies over.
- Pour into the tin
Pour the blondie batter in the tin. Use an off-set spatula or back of a spoon to carefully spread this out over the biscuits being careful not to move them around.
- Bake
Place in the middle of the oven and bake for 30 minutes. Once baked, remove from the oven and allow to cool.
- Serve
Use a sharp knife to cut the blondies into little bars, with a custard cream biscuit in each serving. Enjoy!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Custard Cream Blondies
- Total Time: 40 minutes
- Yield: 10–12 1x
- Diet: Vegan
Description
How to make Vegan Custard Cream Blondies – Chewy on the outside, crisp on the outside with custard cream biscuits and white chocolate.
Ingredients
Ingredients
- Vegan custard creams (See step 2)
- 120ml of aquafaba (brine from a can of chickpeas)
- 80g of caster sugar
- 150g of dairy-free white chocolate
- 40g of coconut oil
- 1/2 teaspoon of vanilla extract
- 170g of plain / all purpose flour
- 15g of vegan custard powder
- 25g of cornflour / cornstarch
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of sofa
- 60g of vegan custard creams (broken up)
- 100g of dairy-free white chocolate (chopped)
Instructions
Method
- Preheat oven to 180° C Fan and line a 8” x 8” loose base square baking tin with grease proof baking. Make the baking paper is hanging over the edges of the tin to help remove the blondies when baked.
- Break the custard creams in half, and use them to line the base of the tin, making sure the custard cream logo is facing downwards. How many you need will depend on how many you place in the tin (watch the video for visual reference here). Alternatively, you can use whole custard cream biscuits instead of the halves.
- In a stand mixer with balloon whisk attachment or bowl with electric hand whisk, add in the aquafaba. Whip on medium / high speed until fluffy, then add in the sugar a-little at a time, whipping on high for at least 5-8 minutes or until it becomes thick and glossy.
- In a saucepan, add in the vegan white chocolate, coconut oil and vanilla. Heat on low until melted. Use a heat proof spatula to prevent the chocolate from sticking and burning to the pan. Alternatively, you can use a bain-marie method or microwave to melt.
- Pour the melted chocolate mixture into the whipped aquafaba and fold together using a spatula.
- Sift in the flour, custard powder, cornstarch, baking powder and bicarbonate soda. Fold everything together until there is no dry ingredients showing.
- Add in the broken up custard cream biscuits and 100g of chopped white chocolate. Fold through.
- Pour the blondie batter into the tin on top of the biscuits, making sure not to disrupt the biscuits too much. Carefully spread this out nice and even using a off-set spatula.
- Place the tin into the middle of the oven and bake for 30 minutes. If you want a more fudgey blondie, you may want to underbake by a few minutes!
- Once baked, remove the tin from the oven and allow to cool fully on a wire rack. TIP: Keep the blondie in the tin while it’s cooling. This will help it keeps it’s shape and will also lock in some of the moisture, which will help with the chewy texture.
- Use a sharp knife to cut the blondies into little bars. Cut the blondies so each has a custard cream biscuit on top.
- Serve and enjoy!
Notes
Storing : Keep fresh by storing in an air tight / sealed container in the fridge and allow to come to room temperature before enjoying. Best enjoyed within 3 days of making.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: blondies
- Method: baking
- Cuisine: British
