As usual, Danielle delivers a perfection recipe. Made it with peanut butter chips as that is what was in the pantry and they were delicious. It never amazes me, I have yet to find a problem or not have a wonderful recipe by Danielle. A tip of my hat to you fine lady.

How did it go with the half/full sheet pan? Adjustments?

In reply to Heather.

How did it go? Were the edged of the pan high enough? Any need to adjust the temperature or cooking time? I am looking to do a full sheet pan (26″ x 18″) and hoping quadrupling the recipe will fit in the pan fine. I’ll probably cut the temp 25 degrees and cook it however much longer is needed until they are done.

Would be interested if anyone knows whether doubling it and putting in in a half sheet pan worked.

The pans that I use are 2-inches tall. The blondies don’t fill up the whole pan though, they probably come up about half the way up the pan. I’d recommend using one that’s at least 1-inch deep.

It turned out great.  I used peanut butter chips instead of white chocolate.  Big hit!!! 

These are delish.  Perfect texture.  Crispie outside and chewy inside!  Will def make again.

They shouldn’t be oily. Did you spray or grease your pan quite a bit? Under baking them slightly could cause that to happen as well.