As with the last two commenters, I have had the same issue with the big pan. The last batch I crumbled to use in trifles and ice cream - it was meant for a bake sale.
This time, I baked for 28 minutes per the regular recipe and they were still dry, no shiny top. I have finally written the recipe to bake for 20 minutes in the half sheet pan.
This is why I think we are having issues - the batter in the pan is thinner in height than when you make a regular batch in the 9x13” pan. Therefore, it takes less time to bake, not more.
I’m surprised that King Arthur has not yet changed it in the recipes.

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