These were pretty good. Not really as chewy as I was looking for, but at the last minute I realized my jelly roll pan was MUCH larger than the recipe called for so I switched to a 9x13 glass baking dish (baked 26 minutes) and I wound up with tender, soft, chocolate chippy (and walnutty) goodness. I was looking for something a little tougher and chewier, strangely enough. This reminded me a lot of a thick chocolate chip cookie. Now ... don't get me wrong: that IS tasty. And it WAS easier than dipping out a lot of chocolate chip cookies. However it was still missing that "Blondie" feel to me. I'll try this again in the correct pan and see if it yields better results. Maybe tomorrow they'll be a little chewier too. I roasted about a cup of whole walnuts and then chopped them into pieces to add. WOW. That really lifted the flavor up. I wish I wasn't out of almond extract because it would have been yummy in these. If you read the other reviews and were nervous that these would be too dry I'd recommend baking them like I did in the deeper pan. These were great. Also... for those who are getting dryer, tougher results than they'd like... you could be over mixing and over handling your dough/batter or adding too much flour. Search on goggle for instructions on how to properly measure flour. :) A note: I thought the batter was looking too thick when I was mixing it up but it did fine. I'm glad I refrained from adding a tablespoon of milk.
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These were pretty good. Not really as chewy as I was looking for, but at the last minute I...