I’ve actually put mine in the freezer for 15 minutes or so to make sure they’re nice and firm. And I have had to cut my blondies in half right in the pan, then lift out the halves (very careful) with a spatula. Once the bars have firmed up in the fridge, I like to bring them to room temperature before serving them. They just taste better that way.
Who Dished It Up First: Adapted from Mel’s Kitchen Cafe.