I usually bake these at 350 for 25 minutes in a metal pan, but I wanted to try baking in a glass dish at 325 this time. After 25 minutes, the blondies were very brown but a toothpick test showed they were still raw in the center. After 10 minute more, they were still very brown, but the pick came out clean. After cooling, they were perfectly chewy and extremely flavorful. But as always, it's important to watch the cook time because it may vary depending on your oven. Also, I used White Lily flour so the blondies were a bit softer and not too hard even when frozen.