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I've been baking brownies and blondies in a light colored aluminum 13x9 pan, following the recipe exactly. I purchased an oven thermometer to ensure that my oven was truly at the temperature it claimed to be. 90% of each pan comes out perfect, except for the corners, which unfortunately get way too hard.
I bought baking strips in hope that they may help, but one of the sides still got pretty dark and when I removed the pan from the oven to check the internal temp/do the toothpick test, the baking strips slid right off. I'm a relatively new baker so any and all advice would be very appreciated!!
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- 2 years ago
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