http://www.elise.com/recipes/archives/007188blondies.php
I enjoyed this recipe as written, but next time, I will reduce the amount of flour and baking soda. This should make the blondies less cake-like and more chewy. Mmmm.
Update: I use about %75 of the recipe's flour and %50 of the baking powder.
Let the blondies cool for at least a couple hours before serving. Since these are made with butter, they will firm-up and be less gooey after they have fully cooled.
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