We have no guarantee this is the original
recipe used by the now-defunct Helm's Bakery of Southern California
fame. As in the preparation of any recipe, two cooks using the
same recipe can end up with two different results. There are
many variants that can alter the taste and outcome of a recipe,
such as preparation procedure, the brand or type of ingredients
used, even the way an oven works--the slightest deviation can
make all the difference in the world.
Helms Bakery Blondies
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup melted butter
- 2/3 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 tablespoon light corn syrup
- 2 teaspoons vanilla extract
- 1 cup chopped, toasted walnuts OR pecans
- Mix together the flour, baking powder,
baking soda and salt. Set aside.
- Melt the butter in a small saucepan over
medium-high heat. Cook an addition 3 to 4 minutes, stirring constantly,
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.
- Stir in the egg and yolk into the browned
butter, then the corn syrup and vanilla. Stir in the pecans,
then fold in the flour mixture. Spread
batter into a generously greased 8 x 8-inch baking pan.
- Bake about 20 to 25 minutes at 350*F (175*C),
or until top is golden brown and wooden pick inserted in center
comes out clean. Cool on wire rack and cut into bars.
Makes 12 brownies.
Cook's Note:
For variation stir into the batter, or sprinkle on top of blondies
before baking, 1 cup of semisweet chocolate, butterscotch-flavored
or white chocolate chips.
