Custard Blondies

These chewy vanilla blondies are flavoured with Ultra Mel and packed with crunchy, chocolaty speckled eggs by The Sweet Rebellion

INGREDIENTS: (16 Blondies)

  • 350ml Ultra Mel Vanilla Custard  
  • 30ml cornflour (2 tbsp)
  • 30ml milk (2 tbsp)
  • 2 large egg yolks
  • 80g castor sugar (¼ cup)
  • 75g salted butter (⅓ cup)
  • Extra 100g speckled eggs, to decorate

For the blondies

  • 175g salted butter (¾ cup)
  • 225g white sugar (280ml)
  • 2 large eggs
  • 5ml vanilla essence (1 tsp)
  • 225g flour (400ml)
  • 100g speckled eggs



  • Preheat the oven to 180°C. Grease and line a 20 x 20cm baking tin with baking paper.
  • Start by making the Ultra Mel topping. Add the Ultra Mel Vanilla Custard to a small saucepan. Mix the cornflour and milk together until smooth, then add to the custard along with the egg yolks and castor sugar. Stir until combined. Heat on low heat, stirring constantly until the mixture comes to a boil. Continue cooking for 1-2 minutes. 
  • Remove the custard from the heat and pour into a heatproof bowl. Reserve 2 tablespoons for the blondie batter. Chop the 75g butter into small cubes, then gradually whisk into the custard, a cube at a time, until melted and smooth. Cover with cling film directly on the surface of the custard, then refrigerate until for at least 2 hours.
  • To make the blondies, cream together the butter and sugar for 3-5 minutes using a stand mixer or electric mixer. Add in the 2 tbsp reserved custard, vanilla essence and eggs. Beat for a further 2-3 minutes. Stir in the flour and speckled eggs until combined.
  • Spoon the batter into the prepared tin and smooth evenly. Bake for about 25 minutes, until golden and just slightly risen. Leave to cool in the tin for 10 minutes, then remove and cool completely on a cooling rack. Store in an airtight container at room temperature for up to 3 days.
  • Spread the cooled custard topping onto the blondies. Just before serving, chop up the remaining speckled eggs and sprinkle onto the blondies. Slice into squares and enjoy! 
  • NOTE: After a while, the colour from the sugar-coated eggs will bleed into the custard so it’s best to decorate as close to serving as possible.