This recipe is supposed to be a Helms Bakery Blondies copycat. That is, a blondie similar to the ones that use to be sold off a neighborhood bakery truck. Also, if you are lucky enough to live in a neighborhood with a bakery truck, give me your address because I’m calling my realtor.
Quick rundown on how these turned out. If you are a blondie aficionado, you might really love these. They had smooth tops, dense & soft centers and the flavor of brown butter and vanilla. I’m more of a brownie girl, so I’d like to hear the opinions of those more into blondies. And do try these, as the recipe is a little different than the usual.
Helms Bakery Blondies Copycat
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter
2/3 cup (packed) light brown sugar
1/4 cup granulated sugar
1 egg plus 1 egg yolk
1 tablespoon light corn syrup
2 teaspoons vanilla
1 cup chopped, toasted walnuts or pecans
Preheat oven to 350 degrees F. Line an 8 inch square metal pan with parchment or line with foil and grease the foil. If you only have a glass pan, preheat oven to 325 F.
Mix together the flour, baking powder, baking soda and salt.
Melt the butter in a small saucepan over medium-high heat. Cook an additional 3 to 4 minutes, stirring constantly and swirling pan, until the butter has turned a light golden brown. Remove from heat and beat in the brown and white sugars. Let cool to room temperature.
Whisk in the egg and yolk, then the corn syrup and vanilla. Stir in the pecans, then fold in the flour mixture. Scrape batter into a generously greased 8-by-8-inch pan, spreading to the edges.
Bake 25- 30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool on rack and cut into bars. Note: If you used glass, blondies should take about 35 minutes at 325F. For glass, it’s better to bake “low and slow”.
Makes 12 2-by-2-inch brownies