mine too - its more like a cookie dough than a blondie. I think for a real blondie the flour needs to be reduced or the eggs/butter/sugar needs to be increased. Still tasted great.
I was able to make it prettier by making the chocolate topping - a chocolate butterscotch topping ( firms up and cuts nicer. And using the perfectly whole pretzels placed onto each on individually ( use the square or small pretzel not the longer sticks.
These tasted good, but I had some problems with my batter. It was so thick, I couldn't "spread" it in the pan. I had to push it into place, so my blondies weren't flat and pretty like theirs. They tasted good, but I don't think mine were pretty enough to serve to others. Any tips?
Phenomenal - hits all the notes! And super easy.