This new product is in a tall box like the truffle brownie mix, which weighs 16 oz to the blondie mix's 15. Both call for a half cup of oil, the blondies for 1 egg and the brownies 2. By comparison, Ghirardelli Dark Chocolate brownie mix is 20 oz and calls for one half cup oil, one egg, and one quarter cup water. I made the blondies for the first time last week. Mixing them up, I noticed how dry the mixture was - more like topping for a fruit crisp than batter. I was tempted to add water or milk but did not, thinking maybe somehow there is a moisture source in the dry mix that is activated in baking. Dumb idea, I know. I was making them in mini-muffin pans as I do the Ghir, so I lowered the temp to 325 and baked for 15 min. When using a scoop to fill the pan, I had to press hard to get the mixture to hold together. The blondies are tasty but rock hard, like a teething biscuit. Same oven, same oil, same pans as when I make the Ghir, which have moist, fudgy centers. If I make the blondies again I will add at least two ounces of milk or water. I do have a good congo bar/blondie recipe but the convenience of not having to check whether I have enough brown sugar, chips, etc., on hand make buying the mix a hard to resist temptation.
Has anyone else used this mix, and if so, what were your results?