A classic recipe for Congo Squares, a rich and chewy blondie bar packed with brown sugar, chocolate chips, and nuts. This simple, one-pan dessert is perfect for a crowd.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 ¾ Cups | Sifted All-Purpose Flour |
| 2 ½ Teaspoons | Baking Powder |
| ½ Teaspoon | Salt |
| ⅔ Cup | Shortening |
| 2 ¼ Cups | Brown Sugar, packed |
| 3 | Eggs |
| 1 Cup | Nutmeats, Broken (e.g., Walnuts, Pecans) |
| 1 Package (6-12 oz) | Chocolate Bits (Chocolate Chips) |
Instructions
- Preheat your oven to 350°F. Grease a baking pan (a 10x15 inch jelly roll pan or a 9x13 inch pan will work).
- In a medium bowl, sift or whisk together the flour, baking powder, and salt.
- In a saucepan, melt the shortening over low heat. Remove from the heat and stir in the brown sugar until well mixed. Allow this mixture to cool for a few minutes.
- Add the eggs one at a time to the sugar mixture, beating well after each addition.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- By hand, stir in the chopped nuts and chocolate chips.
- Spread the batter evenly into the greased pan.
- Bake for 25-30 minutes. The bars are done when a toothpick inserted into the center comes out with moist crumbs attached (do not overbake).
- Let the pan cool completely on a wire rack before cutting into squares.
