Hi Dorie, First off, thanks so much for giving so much advice to novice bakers such as myself. Your recipes are easy to follow yet never fail to produce amazing results! However, I came upon a snag this weekend. My normal go-to dessert when I'm short on time are blondies... unlike my recipe for cookies, I don't have to wait for a long time to make these. They usually are easy and delicious. I've probably made them close to 8 times without a problem. However, this weekend I baked 2 batches for a bake sale at my church, and they came out incredibly gooey! I don't know what I did wrong! I remember reading somewhere that some people had this problem if they used a silpat under the pyrex 9x13 dish, but I've always done that and never had a problem. So I made a THIRD batch, following all the instructions meticulously and opting not to bake them on top of a silpat, and even baked it a bit longer than normal... and they were still gooey!! The blondies are crisp on the top, yet unfailingly gooey in the middle, so much that it resembles pecan pie or cookie dough. Do you have any idea what I might have done wrong? I even checked my baking powder (both the powder and soda are brand new, and I tested the powder with water to make sure it was active). I don't know why this normally foolproof recipe is suddenly failing on me! Please help
