Oh Congo Bars… or maybe you can call them “Blondies” or “Cookie Bars”. But whatever the name, they are tasty! and if you are still shaking your head and thinking what is she talking about? I am talking about a bar dessert similar to brownies, but without the cocoa, like a chocolate chip cookie but not. My aunt used to make these for us when I was a kid, and I saw them again a week ago on Bakerella’s website and I just had to make them. My husband loved them, my co-workers loved them and a friend of mine was very excited to receive an unexpected treat. Needless to say, this is one recipe to hold onto and make again and again.
Plus they are easy to make and only have a few ingredients, and you know I love that! The batter is thick and a little hard to spread, but boy is it worth it when they come out of the oven. Promise me you will try these, and if you are feeling a little adventurous, swap the chocolate chips for your favorite chocolate candy, you will not be disappointed! Well now that I have you all fired up and ready to bake, all you need is the recipe (and the ingredients of course), so here it is:
Yield 16 bars
- 2 3/4 c all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 c butter, softened
- 1 lb. light brown sugar
- 3 eggs
- 1 tspvanilla
- 11.5 oz package milk chocolate chips
- 1 c chopped pecans (optional)
- Sift flour, baking powder and salt into a large bowl. Set aside.
- Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears.
- You can use the back of your spoon to help incorporate the two together.
- Add eggs one at a time to butter mixture and stir well after each egg.
- Add vanilla, chocolate chips and nuts, mix well.
- Add dry flour mixture and stir until well combined.
- Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
- Bake at 350 F degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.
FYI: If the bars aren't done in 30 minutes and the tops feel like they are getting too brown, then place a sheet of aluminum foil on top and bake a little longer. Use a toothpick to check the doneness before removing from the oven. Also make sure you sifted the dry ingredients and used room temp butter, not melted. The batter should be thick.