Congo bars remind me of school lunch back in the third grade. Do you think they still serve these in schools? Probably not. I don't even want to think about what they serve for school lunch these days. Ick.
I've been hanging on to this recipe for quite a while. I think it was the full box of brown sugar that had me on hold. Man, that full box of brown sugar is amazing though. These are sweet and kind of chewy with chocolately little bites. I will definitely make these again!
Congo Bars
Source: Bakerella
Yield: 12 big or 24 small
2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips
Sift flour, baking powder and salt in a large bowl. Set aside.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix until combined.
Stir in chips.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix until combined.
Stir in chips.
Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.
Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.
1 comment:
j'aime bien, i like
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