Congo Squares (Blondies)
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic recipe for rich and chewy blondie bars, known as Congo Squares, packed with brown sugar, chocolate chips, and nuts. This simple, one-pan dessert is perfect for a crowd.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | None | 24–36 bars |
🔪 Key Equipment
- 10x15 inch jelly roll pan
- Medium mixing bowl
- Saucepan
- Wire rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 3/4 Cups | Flour | Sifted, all-purpose |
| 2 1/2 Teaspoons | Baking Powder | None |
| 1/2 Teaspoon | Salt | None |
| 2/3 Cup | Shortening | None |
| 2 1/4 Cups | Brown Sugar | Packed |
| 3 | Eggs | Large |
| 1 Cup | Nutmeats | Broken, walnuts or pecans |
| 1 Package (6-12 oz) | Bits | Chocolate chips |
Instructions
Step 1: Preparation
- Preheat your oven to 350°F and grease a 10x15 inch jelly roll pan.
- In a medium bowl, sift or whisk together the 2 3/4 cups flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
Step 2: Mixing the Base
- In a saucepan, melt the 2/3 cup shortening over low heat. Remove from heat and stir in the 2 1/4 cups brown sugar until well combined; allow to cool slightly.
- Add the 3 eggs one at a time to the sugar mixture, beating well after each addition.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
Step 3: Bake and Cool
- Fold in the 1 cup nutmeats and 1 package chocolate bits by hand.
- Spread the batter evenly into the prepared pan and bake for 25-30 minutes until a toothpick inserted into the center comes out with moist crumbs.
- Let the pan cool completely on a wire rack before cutting into squares.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Original Recipe Scan
