I Baked these for the first time this afternoon. My girlfriend and I love them!! I made a couple of modifications. Rather than an 8x8 pan, I used 6x9. After placing the first layer of batter down, I toped the layer with toasted and chopped macadamia nuts. I baked for 35 minutes which proved to be the perfect time for this sized stone baking dish, to serve, I cut in stripped, topped with whipped cream, chopped macadamia nuts and drizzled with honey,
Have made this a few times and LOVE it. Friends and family have request it, and it is a delicious, caramely, moist slice for a work morning tea. Yummy :)
Made this twice because I thought it looked good on paper...not so. First they were too thick. They were twice the thickness of the ones pictured. I think the pan size listed is too small. Next , they had no flavor. I'm a big fan of blondies....but this had the texture of cake with a non-discript cheese swirl through it. Pass on this one.
I'd like to know what the high altitude adjustments for this recipe are, if any? Thank you.