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
- 2½ tsp baking powder
- ½ tsp salt
- ⅔ cup butter
- 2¼ cups packed brown sugar
- 3 larg eggs
- 1 12 oz package chocolate 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 after each one.
- Whisk/sift/mix the flour, baking powder, and salt.
- Stir flour mixture into the pan, and mix well.
- Add chocolate bits, stir until distributed evenly.
- Spread in a large buttered 15" x 10" pan.
- Bake at 350°F for 25-30 minutes.
- Cool, and cut into bars.