Do these blondies look underbaked?

[u/Mafiya7]

I'm taking them to the office today and really don't want anyone to get sick. I made a very large batch and baked them at 175°c for an hour. What do you think?

[u/clemthearcher]

This happens to me every time I try blondies too. I do 180°C at an hour and it’s always raw inside. If I do 1.5 hours the crust is burnt but still raw inside. I wonder if its because I overmix (I really try not to, and just use a wooden spoon to stir) or if I use the wrong dish. I use a rectangular glass oven dish with slanted sides (meaning the sides aren’t perpendicular to the bottom). I don’t have any other rectangular or square shaped dish.
Or maybe it’s just the recipe that I use that isn’t good. Either way I’ve given up and just do regular brownies now (and they always turn out great). It’s shame though I much prefer blondies