These super fudgey Custard Cream Brownies are stuffed with plenty of custard cream biscuits. These cute and retro sandwich biscuits have a creamy custard flavoured filling, and they have remained popular for many years. The chocolate brownies are easy to make and have a rich gooey texture. I've also added milk chocolate chips for extra indulgence!
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Ingredient Tips & Equipment Information
- Make sure your eggs are at room temperature before you start baking. The butter can be cold for this recipe, as you are going to melt it anyway. It will just take slightly longer to melt.
- I used unsalted butter for this recipe.
- I used light brown soft sugar for the brownies, which I do recommend using as it makes them extra fudgey, but you can also use caster sugar.
- For all of the answers to more questions about brownies, check out my Chocolate Brownies guide!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Custard Cream Brownies
To make the brownies, melt the butter and dark chocolate together on a low heat, then leave to cool for 5-10 minutes. Whisk the eggs, light brown soft sugar and vanilla extract together using an electric mixer for 5 minutes.
Slowly pour the melted chocolate and butter mixture into the egg mixture, whisking as you pour. Mix in the plain flour. Gently stir in the chopped up custard creams and the milk chocolate chips.
Pour the mixture into the baking tin. Sprinkle over more custard creams. Bake for 25-30 minutes. Leave to cool completely before slicing, you can put them in the fridge for a firmer brownie, which I prefer to do.
For the full recipe with measurements, head to the recipe card at the end of this post.
Can these brownies be baked in different size tins?
Yes! All you need to do is adjust the baking time. Bake for 20 minutes if using a 9" x 12" traybake tin, 30 minutes if using a 9" square tin, or 40 minutes if using a 8" square tin. Test they are done by poking in the centre with a cocktail stick. It should come out with moist crumb on it, but not be wet. I wouldn't recommend using anything smaller than an 8" square tin though.
What type of chocolate is best for brownies?
It’s hard to give an exact answer, because it depends on personal preference, but most dark chocolates will work well. I would always say to use a dark chocolate that you like to eat. One of the main ingredients of this recipe is melted dark chocolate, so it contributes massively to the flavour of the brownies. If you prefer a very dark chocolate that’s less sweet then use a higher cocoa bar, for example 70% cocoa and higher. If you prefer a milder dark chocolate, then a cocoa content around 40-50% will suit you better. One chocolate I would avoid using is cheap cooking or baking chocolate. You can get good quality baking chocolates (for example Lindt make one, and I have made amazing brownies with it) but any cheaper lower quality brands can taste very ‘fake’. For more tips on making brownies, check out my Chocolate Brownie making guide!
How should the brownies be stored and can they be frozen?
They should be stored in an airtight container, or covered on a plate, in a cool place for up to 3 days. You can also freeze the brownies. Once they are fully cool, wrap them well in cling film or place them in a freezer bag, and freeze for up to 3 months.
How do you know when the brownies are baked?
The best way to check is with the toothpick test, poke one into the middle of the brownies. It should come out with a few moist crumbs on it, but not be wet. It's better to underbake brownies rather than overbake them, especially for fudgey brownies, and you can always put them in the fridge to firm up.
Can the brownies be made gluten free?
For gluten free you can replace the plain flour with a gluten free plain flour blend. You will also need to use a gluten free custard creams, lots of brands do them such as Tesco, Asda, Morrisons and Schar. Please do check the labels of everything you use if you are serving this recipe to anyone with an allergy or intolerance.
Can the brownies be made dairy free?
To make the brownies dairy free, use a dairy free butter alternative. I recommend Flora Plant, or the Stork Baking Block. Or you can replace the butter for 200ml vegetable oil (or another mild tasting oil like sunflower or canola oil). You will also need to make sure the dark chocolate you use in the brownie batter is dairy free, as well as the milk chocolate chips. Please do check the labels of everything you use if you are serving this recipe to anyone with an allergy or intolerance.
More tips for making the Custard Cream Brownies:
- White chocolate chips would also be amazing in these brownies!
- Make sure to line your tin with greaseproof baking paper so the brownies come out easily.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- 9" Square tin
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Dark chocolate
- Custard Cream biscuits
- Vanilla extract
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More custard cream recipes...
Custard Cream Brownies
Ingredients
For the brownies
- 350 g Dark chocolate
- 250 g Butter unsalted
- 250 g Light brown soft sugar
- 3 Eggs large
- 1 tsp Vanilla extract or paste
- 120 g Plain flour
- 100 g Milk chocolate chips
- 200 g Custard cream biscuits chopped up
For the topping
- 75 g Custard cream biscuits chopped up
Instructions
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and grease and line a 9" square tin (see notes if you have a different sized tin)
- Melt the dark chocolate and butter together in a pan on a low heat. Stir together until fully melted, remove from the heat. Let it cool for 5-10 minutes
- In a mixing bowl use an electric mixer to whisk together the eggs, light brown soft sugar and vanilla extract for 5 minutes until thicker and paler in colour
- Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in
- Add the plain flour and whisk in gently with a hand whisk or spatula until you can't see any more flour
- Gently mix in the milk chocolate chips and the chopped up Custard Creams. Pour the batter into your lined tin
- Sprinkle over the chopped up Custard Creams for the topping
- Bake for 25-30 minutes, or until a cocktail stick poked into the centre comes out with moist crumbs on it, but is not wet. Let the brownies cool completely in the tin, then chill for 2 hours in the fridge, before removing and slicing up
- Store in an airtight container in a cool place and eat within 3 days
Notes
- Make sure your eggs are at room temperature before you start baking. The butter can be cold for this recipe, as you are going to melt it anyway. It will just take slightly longer to melt.
- I used unsalted butter for this recipe.
- I used light brown soft sugar for the brownies, which I do recommend using as it makes them extra fudgey, but you can also use caster sugar.
- For all of the answers to more questions about brownies, check out my Chocolate Brownies guide!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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