If you love Boston Cream Pie nearly as much as I do, you’re going to go crazy for these totally amazing blondies!! I think I could’ve literally eaten the entire pan myself!
They start with a from scratch soft chewy brownie-like base, they’re then filled with an incredible homemade custard and are drizzled with a deliciously rich dark chocolate chocolate ganache!
I always kind of wondered about why we call it Boston Cream “Pie” since it’s not really a pie at all, it’s a cake! Either way, the flavors are amazing with delicious custard from scratch and chocolate.
When making the custard layer, you’re going to want to temper the egg yolks. It sounds like a fancy term but it’s actually really easy, it just means to bring the eggs up in temperature slowly so they don’t scramble.
If you’re a fan of Boston Cream Pie, you’ll want to check out my Boston Cream Pie Parfaits too… and they can be made two ways (from scratch or with a mix).
Note: All recipes on SpendWithPennies.com are tested and retested time and again. From time to time recipe improvements will be made and recipes will be modified. This recipe originally used a box mix in the base however to improve flavor this recipe has been updated with a scratch base.
Items You’ll Need For This Recipe
BOSTON CREAM BLONDIES
- 1 cup flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup light brown sugar
- 1/3 cup softened butter
- 1 teaspoon vanilla
- 1 egg room temperature
- 6 tablespoons sugar divided
- 1 1/2 cups milk
- 1/2 teaspoon vanilla
- 3 egg yolks
- 4 1/2 tablespoons cornstarch
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon corn syrup
- Preheat oven to 350 degrees. Line an 8×8 pan with foil or parchment paper.
- Combine flour, baking powder and salt in a small bowl.
- Cream sugar, butter and vanilla. Add in egg. Stir in flour mixture. Press into prepared pan and bake 20-22 minutes or until lightly browned. Cool completely.
- Over medium heat, combine milk and 3 tablespoons sugar. Bring just to a boil.
- In a small bowl, whisk egg yolks with remaining 3 tablespoons sugar and vanilla. Add in cornstarch and stir until completely mixed and smooth.
- Slowly add 1 cup of the hot milk to the yolks and stir well. Pour the yolk mixture back into the pot and whisk continuously over medium heat until mixture thickens. Cool slightly in the pot for about 10 minutes, stirring every 5 minutes. Spread custard over prepared bottom and refrigerate until completely cooled. Once cooled, cut into squares.
- Bring heavy cream & corn syrup just to a boil in the microwave. Add chocolate chips and let sit 5 minutes without stirring. Whisk until completely smooth.
- Drizzle over squares and let cool. Refrigerate until serving.
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