I made the recipe based on the blog post and found that the dough was very raw after baking for 25 minutes in a 9" x 5" dark metal pan at 350 degrees. I ended up having to bake it for far more than DOUBLE the suggested time of 22-24 min. I came here to read the comments to see if others had the same problem and a few did, but more importantly, I found the original recipe which has the same proportions but says to bake the dough in 2 pans, not 1 as the blog post suggests. Could this be why the dough did not bake as expected?

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