OK, I'm missing something and I feel confident that it was me (vs. the recipe) as these Blondies are Dorie Greenspan (who is impeccable and frankly, I bow to with my wooden spoon!)
Can anyone tell me why blondies would sink in the middle? I'm guessing it's an uneven oven temperature in the new apartment. The recipe called for 40 minutes--but I felt it wasn't done--so went to 55. It was also a glass pan so time should have been sufficient.
Also I baked some batter in mini-round pans and that worked fine. Is it a density thing--smaller pan OK, larger pan with more height not so good?
The corners and edges were salvaged. I'll try again once I get an oven thermometer.
Any thoughts...also all that aside what was edible was AMAZING!
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