Congo Squares, a delightfully chewy bar cookie that's been a beloved staple at church socials and family gatherings across the South. These rich, squares get their irresistible texture from brown sugar and their indulgent appeal from chocolate chips, nuts, and coconut.
Adapted from River Road and Talk About Good Louisiana regional community cookbooks.
Ingredients:
2 1/3 cups of all-purpose flour
2 1/2 teaspoons of baking powder
1/2 teaspoon salt
2/3 cup unsalted butter (11 Tablespoons)
2 1/4 cups of light brown sugar
3 large eggs
1 1/2 teaspoons vanilla
1 1/2 cups semi-sweet chocolate chips
1 cup broken pecans or walnuts
3/4 cup shredded coconut (optional)
Directions:
Preheat oven to 350. Grease a 9x13 pan.
Whisk flour, baking powder and salt in a large bowl.
Melt the butter and add the brown sugar, whisk until smooth.
Add eggs, one at a time and stir in vanilla.
Mix into the dry ingredients, batter will be thick.
Fold in chips, nuts and coconut, if using.
Spread into prepared greased dish and spread evenly.
Bake 28-32 minutes until the top is golden and center is just set.
Cool completely and cut into squares.
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