Congo Bars
Congo Bars are sometimes called "blondies". Apparently the recipe was published in the Boston Globe sometime in the 1950s, and spread all over New England. Some versions included coconut and other ingredients that seemed exotic to mid-century Yankees — so maybe that’s where “Congo” comes from."I got this recipe from the Boston Globe before we moved to New Hampshire in 1967. I've been making it ever since." — Linda Higgs
Equipment
- 15" x 10" baking dish
Ingredients
- 2½ cups flour sifted
- 2½ tsp baking powder
- ½ tsp salt
- ⅔ cup butter
- 2¼ cups packed brown sugar
- 3 larg eggs
- 1 12 oz package chocolate bits (or peanut butter bits, or butterscotch bits)
Instructions
- Melt the butter in a pan on the stove.
- Stir in the brown sugar. Remove from the stove, and let it cool for ten minutes.
- Add the eggs, one at a time, beating each egg before adding it, and beating after each one.
- Whisk the flour, baking powder, and salt.
- Stir flour mixture into the pan, and mix well — it is thick.
- Add chocolate bits, stir until distributed evenly.
- Spread in a large buttered 15" x 10" pan.Or line the pan with parchment paper before spreading.
- Bake at 350°F for 25-30 minutes.
- Cool, and cut into bars.
