How do you bake a Blondie that does not climb the side of the pan, that bakes nice and even edge to edge? Some people say to grease the sides of the pan. That does nothing to prevent the dough from climbing, in my experience. I mix lightly by hand, and still they climb. Is it relative heat intensity that causes the climbing? Should I try for more intense bottom heat? Parchment on sides of the pan, maybe? Thanks.

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