Wednesday, June 23, 2010

Congo Bar

I have been scrambling around like a mad person these last few days. I’m leaving next Thursday so there is so much to get done, not to mention I’m having a BBQ a few days before I leave, what was I thinking? I have been creating blog posts for the coming weeks while I’m gone and my mum will be updating since I won't have any access to a computer. If You like chocolate chip cookies then theres no doubt that you will like these. These are a sister to blondies their the same idea. I different chips and nuts you can add are endless. I have been on a bar/brownie kick lately so I found these and their a terrific add to the collection of recipes.
Congo Bars
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 cup chopped pecans
By mixer:
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 and then pecans.
By hand:
Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla, chocolate chips and nuts. Mix well.
Add dry flour mixture and stir until well combined.
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.

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