So i made Stella’s blondies today. It was an 8×8 inch Pan and i scaled the recipe accordingly. I baked them at 350°F . After 30 mins the internal temps were around 195-198°F. I baked them for 10-15 more mins. The edges had internal temps around 215-218°F. The center had 205°F.
I let them rest and cool down at RT for an hour.
The bottom half of these blondies are too gooey even after cooling down. Is this considered ok? Despite achieving the correct temps.
by Past-Custard-4941
1 Comment
For sure, that bottom right one is still liquid.