Thursday, July 15, 2010


I belong neither to the Chocolate camp nor the Vanilla camp. Rather I skip back and forth between both the camps ! I mean why chose one when I can have both.

Today I had this craving for some blondies and have been wanting to try Anna's Blondie recipe . I adapted the recipe a little to my liking and the results were out of this world.

This recipe apparently is a copycat recipe of the famous Helm's Bakery Truck Blondies. If you are looking for a very flavorful, moist,slightly dense and chewy Blondie then your search ends here. The addition of brown butter takes this Blondie to the next level. They are so addictive that I dare you to stop eating at one.


makes about 16 2x2 inch Blondies


1 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
8 tbsp unsalted butter
2/3 cup light brown sugar
1/4 cup granulated sugar
1 egg + 1 egg yolk
1 tbsp light corn syrup
2 tsp vanilla
1/2 cup walnuts, chopped up

  1. Preheat your oven to 350 degrees F.
  2. Prepare the 8 inch metal baking pan by lining it with parchment and spray with Wilton Bake Easy Non-Stick Spray or any other baking spray you prefer.
  3. Melt butter in a small saucepan over medium low heat. Now put the walnuts in and let it cook in the hot melted butter for 1 minute. Remove the nuts with a slotted spoon and set aside. Let the butter continue to splutter and let it brown a little. Over medium-low heat it took me 6 - 8 minutes. I recommend low heat as the butter turns from brown to burnt in a matter of few seconds. Once done, remove from heat and let it cool down completely.
  4. Once cooled add both the sugars and beat it for 2 minutes. Add the whole egg and the egg yolk and beat it for another minute. Scrape down the sides once with a spatula and add the light corn syrup and vanilla. Beat it again for a minute, till all is combined together.
  5. To the flour add the baking powder, baking soda and salt and mix well.
  6. Fold the flour mixture and the nuts into the batter. Pour the batter into the prepared square pan, making sure it is evenly distributed all over.
  7. Bake for 25 - 30 minutes. It is done when the top gets golden brown and the cake tester or toothpick comes out clean when inserted into the center of the pan. Remove from oven and cool in the pan.
  8. Let it cool completely before removing it from the pan. Cut into 2x2 squares or whatever size you desire and store at room temperature in an air tight container. Will keep up to a week.


  1. Renuka, Your blog is beautiful and delicious. Thank you for sharing your gift with the world. I've been waiting for this moment. XOXO

  2. Thank you so much Wendy for your support and love.