Fudgy custard cream brownies with a rich chocolate base, packed with crunchy custard cream biscuits. The ultimate dessert for brownie and biscuit lovers!
Custard Cream Brownies
I am completely in love with these Custard Cream Brownies, they’re everything you could want in a chocolate dessert! Since it’s Chocolate Week on The Great British Bake Off, I couldn’t resist baking something that truly screams chocolate.
I had a packet of Custard Cream biscuits sitting in my cupboard and thought, why not combine them with a fudgy brownie base? And let me tell you… I’m so glad I did. The result is the ultimate gooey, rich brownie traybake with the perfect biscuit crunch.
If you’re looking for a fun twist on a classic brownie for Bake Off season, this recipe is a winner. Perfect for chocoholics, nostalgic biscuit fans, or anyone craving an indulgent, fudgy brownie dessert.
If you fancy a triple chocolate brownie instead, try this recipe here!
Why You’ll Love These Custard Cream Brownies
- Fudgy & rich– The perfect gooey brownie texture that melts in your mouth.
- Crunchy biscuit– The custard cream biscuits add flavour and texture in every bite.
- Simple to make– No fancy equipment required; just one bowl, hand whisk and a baking tin.
- Crowd-pleaser– Great for sharing at gatherings or as a lunchbox treat.
- Customisable– Try different biscuits like Oreos, Bourbon creams, or Jammie Dodgers for a fun twist.
Ingredients
- 200g Dark chocolate- (70% cocoa or higher) Dark chocolate is the base of your brownie’s intense chocolate flavour. The high cocoa content adds richness and slight bitterness, balancing the sweetness of the sugar and white/milk chocolate add-ins. It also contributes to that gooey, fudgy texture when melted into the batter. (I have tried using milk chocolate before in the brownies and it creates a delicious brownie as well, so if you aren’t a huge dark chocolate lover feel free to use milk chocolate! However, dark chocolate in brownies isn’t bitter like you might think!
- 200g Unsalted butter- Butter provides moisture, richness, and structure. It helps create a dense, fudgy brownie. Using unsalted butter gives you control over the salt content in the final bake. (I have seen that people have had success using baking spread in brownies, I personally haven’t tested it though).
- 280g Caster sugar- Caster sugar sweetens the batter. It also contributes to the chewy texture by Caramelising slightly in the oven.
- 3 Large eggs- Eggs act as a binding agent, helping hold the batter together. They add richness and moisture while also trapping air during mixing, which contributes to a fudgy centre. Room-temperature eggs incorporate more evenly and create a smoother batter.
- 1 tsp Vanilla extract- Vanilla enhances the chocolate flavours and adds depth. It’s a small amount, but it rounds out the taste and makes the overall brownie more aromatic and well-balanced.
- 100g Plain flour- Flour provides the structure in brownies. Using less flour keeps the brownies soft and fudgy instead of cakey. This lower flour-to-fat ratio is key to that rich texture.
- 50g Cocoa powder- Cocoa powder boosts the intensity of chocolate flavour and gives the brownies a deeper colour. It also helps absorb some of the moisture to keep the texture dense without drying them out.
- 50ml Double Cream- Double cream adds luxurious richness and moisture. It contributes to the velvety texture and makes the brownies feel extra indulgent. This is one of the secret ingredients that sets your brownies apart!
- 30g Golden Syrup- Golden syrup helps create a chewy, moist texture and adds a subtle caramel-like sweetness. It also helps keep the brownies soft for longer and adds shine to the top.
- ½ tsp Salt- Salt is essential for balancing the sweetness and enhancing the flavour of chocolate. Just a small amount brings out the richness and prevents the brownies from tasting one-dimensional.
- Biscuits- For this recipe I used custard creams but you could use bourbons, jammie dodgers or oreos if you’d like.
Tips & Tricks
- Use real butter but you can use baking spread if you’d like!
- Don’t over bake- Slightly underdone = fudgier
- Mixing- When mixing your brownies, whisk the eggs and sugar until light and fluffy. Fold in the rest of your ingredients until just in cooperated. Over-mixing can affect your batter and affect the bake time.
- Melt the butter with chocolate for a silky brownie base.
- Re-fridgerate your brownies overnight or for a few hours. This is a MUST for the best fudgy brownies!
- Use good-quality chocolate for the richest flavour. Use high-quality chocolate bars instead of chips for the best melt and flavour.
- Chill before cutting for clean, bakery-style slices.
- I made my brownies thick as I love a chunky brownie but you could use a bigger tray and make the brownies thinner! Just keep an eye on the baking time and take them out when they have a slight wobble!
- For extra indulgence, drizzle melted white chocolate over the cooled brownies.
- Store in an airtight container for up to 4 days, or freeze for up to 2 months.
- Serve warm with custard for the best cosy dessert!
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
You can, but dark chocolate gives a deeper flavour and pairs better with the sweetness of the custard creams.
Can I add other mix-ins?
Absolutely! Try adding chopped white chocolate, caramel chunks, or even more biscuit pieces.
How do I get fudgy brownies instead of cakey ones?
For fudgy brownies, use less flour, more fat (like butter and chocolate) and use the special ingredient Cream! don’t over-bake. This recipe is designed to be extra rich, fudgy and gooey!
Why is my brownie top not shiny or crackly?
The shiny, crackly top comes from dissolving sugar into the warm chocolate mixture. Whisk the sugars in thoroughly while the chocolate is still warm to help achieve that bakery-style top. However, these brownies have a chocolate topping on top so if you don’t achieve a shiny top don’t worry!
Can I make these brownies ahead of time?
Absolutely! These brownies keep well at room temperature for up to 4 days, or can be frozen for up to 2 months. Let them cool completely before storing in an airtight container.
How do I store leftover brownies?
Store cooled brownies in an airtight container at room temperature for 3–4 days, or in the fridge for up to a week. For extra freshness, wrap individual squares in clingfilm or foil.
Can I freeze these brownies?
Yes! Once cooled and cut, wrap each brownie tightly and freeze for up to 2 months. Thaw at room temp or microwave for a quick treat.
Recommended Equipment
- Electric hand whisk
- Stand mixer Use Code BITEOFBAKES for 20% off!
- Cocoa Powder
- Vanilla
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These Custard Cream Brownies are a true treat for anyone who loves gooey brownies and the nostalgic crunch of custard cream biscuits. They’re easy to make, perfect for sharing, and guaranteed to be a hit with both kids and adults alike.
For more brownie recipes and biscuit-based desserts, browse the blog for inspiration, from triple chocolate brownies to lemon and blueberry blondies.
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Custard Cream Brownies
Ingredients
- 200g Unsalted Butter
- 200g Dark Chocolate
- 3 Medium Eggs (50g Each).
- 280g Caster Sugar
- 100g Plain Flour
- 50g Cocoa Powder
- 50ml Double Cream
- 30g Golden Syrup
- 1 tsp Vanilla
- 1 tsp Salt
- 150-200g Custard Cream Biscuits (Roughly Crushed).
Instructions
- Pre-heat your oven (Gas mark 4/ 180c) and line an 9 inch square baking tin with baking paper/ parchment paper.
- Melt the butter and dark chocolate together in the microwave in short bursts. Stir until smooth, then let cool slightly. (This may take 2-3 minutes).
- In a separate bowl (I recommend using a stand mixer but an electric hand whisk will work too). Add in your sugar and eggs and whisk on high for 10 minutes until the mixture is light and fluffy.
- Pour your melted chocolate/butter mixture into the egg mixture. (If using a stand mixer, change to a paddle attachment. If using an electric hand whisk, change to a spatula and fold the melted mixture in). Mix the chocolate mixture with the egg mixture on a low speed until in-cooperated.
- Add in your vanilla, double cream , golden syrup and sift in the flour, cocoa powder, and salt. Gently fold until just combined. Don’t over-mix!
- Fold in the custard cream biscuits. You can also sprinkle a few extra on top.
- Pour into a lined 8×8 inch (20cm) square tin and smooth the top. Bake for 25–30 minutes, or until the edges are set but the centre is still soft. Don’t over-bake, your brownies will have a slight wobble in the middle).
- Refrigerate for 3 hours or preferably overnight! This will make your brownies fudgy and delicious!
- Slice and Eat!
Notes
- Store in an airtight container for up to 4 days, or freeze for up to 2 months.
- Serve warm with custard for the best cosy dessert!