Wednesday, May 12, 2010

I hope you have chocolate chips handy

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They’re cookies. They’re brownies. They’re brookies. Whatever you want to call them they’re good. They combine the taste of a chocolate chip cookie and with the texture of a moist brownie. The best of both worlds. Actually, they do have a name. They’re called Congo Bars. Wait… I think I just heard a bunch of you go “oh, yeah … I’ve had those before.”

Well, I had them for the first time the other day. My friend Lori gave me one to try and I subsequently held her hostage until she gave me the recipe

Sometimes I wonder where I’ve been and how I could have gone this long without tasting easy treats like this. What else am I missing out on?

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Here’s all the ingredients. Simple stuff.

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If you follow the directions in the recipe, you combine everything by hand, but I decided to use my mixer and let it do all the work. They were yummy, but not completely the same texture as Lori’s. So I made them a second time the very next day and did it her way. I like how they came out when stirring by hand better, but either way they’re really good.

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Look at that beautifully thick batter.

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Spread it all out in a 13 X 9 pan and bake for about 30 minutes.

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Cool and cut.

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These are from the first batch. You can’t really tell by the photos, but the texture is different from the ones below.

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These are from the second batch and slightly… just slightly, more cakey when you sink your teeth in.

At first I thought it was just a difference in baking time, but Lori also made a batch using a mixer without knowing that was how I made mine and both of ours came out the same.

She likes the mixing by hand method better, too. Again, this is a subtle difference, just thought I’d share.

The great thing about these bars is that you can mix in different additions if you want.

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How about butterscotch or peanut butter chips?

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M&M’s maybe.

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You could even cut up a few caramel candies into small pieces if you wanted a chewy surprise inside.

Customize, baby.

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Here’s the recipe Lori uses. She’s tried several, but settled on this one she found somewhere on the internet. If you google Congo Bars, you should find a bunch of variations to play with.

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 (Oh my and thank you!)
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips
1 cup chopped pecans (optional)

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.

Enjoy! Enjoy! Enjoy!

UPDATE: Hey guys. Seems some of you are having mixed results. Most find these awesome, but some say they’re not done at 30 minutes. I’m starting to think my oven runs hotter than most. So, if the bars aren’t done at 30 minutes and the tops feel like they are getting too brown, then place a sheet of aluminum foil on top and bake a little longer. Use a toothpick to insert and check for doneness before removing from the oven. Also make sure you sifted the dry ingredients and used room temp butter, not melted. The batter should be thick like the photo above.

101
nancy Kelly said...

Yum…but here have you been?? I know these as Congo bars and yours look delish. I have a new bag of chips and will have to make these for sure.

May 13, 2010 10:32 AM
102
Milisa Armstrong said...

Can’t wait to try these! Great idea on the caramels.

May 13, 2010 10:35 AM
103
Cathie said...

What’s funny is that on my way in to work today, I was considering making “crownies,” which is a pan of brownies with chunks of cookies baked in it. But these look delicious!

May 13, 2010 10:36 AM
104
Maranda said...

These. Look. Amazing! I really wish I had some chocolate chips handy! Why do I not have chocolate chips?!?!? I will be acquiring some soon! Thanks for sharing!

May 13, 2010 10:41 AM
105
Brooke said...

I’ve sworn off treats to try to shed some pounds. In fact, I’m breaking the rules by just reading this. But OH MY YUM! I think I’ll have to try these. And I’ll prefer to call them brookies. I’m rather fond of that name. =)

May 13, 2010 10:46 AM
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Raegan DeWitt said...

One thing I noticed in the baking powder photo is you didn’t level off the scoop. Was this for the photo or do you not level your measurements? Curious as to what a difference this makes in the final product – do they tend to rise higher? taste saltier?

Blessings and good health to you! Thanks for the fantastic website! We are all looking forward to your upcoming book!

May 13, 2010 10:48 AM
107
Ann said...

My mother-in-law gave me her similar recipe and called them “Chiparoo Bars” :)

May 13, 2010 10:51 AM
108
Erin McMilon said...

I buy brown sugar in bulk – I use 2 1/4 cups to a pound for pack brown sugar – not sure if it is correct, but it seems to work for me –
THANKS for posting this – mine are in the oven now!

May 13, 2010 10:54 AM
109
Seanna Lea said...

Wow, with that much brown sugar they should be super duper soft!

I wonder if I have time to make them tonight. I’ve been super crashing woman when I get home, but for these I might even stay awake!

May 13, 2010 10:56 AM
110
Lauren said...

You’re not going to believe me, but I just checked your site HOPING you’d have give me an idea for what to do with chocolate chips! I don’t have a choice now…

May 13, 2010 11:00 AM
111
The French said...

Holy crap. These look delicious. Have to make an assortment of cookies and lemon bars for a shower. Maybe I’ll add these to the mix. Thanks!

May 13, 2010 11:02 AM
112
Elizabeth said...

Every time I see your picture and you’ve bought something from Kroger makes me miss home!

May 13, 2010 11:06 AM
113
Kathy Young said...

If you want to add caramels, Kraft has caramel ‘chips’, which are actually little dot-balls. They are great in cookies and oh so much easier to use. The tough part is finding the grocery store that carries them. When I see them, I pick up a couple pkgs for ‘just in case’…

May 13, 2010 11:10 AM
114
maggie said...

Those look fan fricken tastic!

May 13, 2010 11:10 AM
115
Erin Blogavich said...

Not fair to do to a pregnant woman. I will be making these today!!!

May 13, 2010 11:21 AM
116
Rachel said...

I think I have all this and I have the day off! :D Can’t wait!

May 13, 2010 11:33 AM
117
Patti said...

OMG!!!!! – my mouth is watering just looking at the photo….

YUMMY! YUMMY! Cannot wait to make these…..

May 13, 2010 11:37 AM
118
Patti said...

One other thing……no time to read all of the comments, so maybe someone else has already mentioned this……..

Have never heard them called “Congo Bars” We call them “Blondies”

May 13, 2010 11:39 AM
119
Mel said...

Oh hell. Yum. Just YUM.
I’ve got a sick boy home with me today and likely tomorrow. Who loves chocolate chip cookies. And brownies. And loves to help me make either. An excellent project for this afternoon, I’d say – and the perfect excuse to blow off working in the afternoon. Hope my boss doesn’t read this…
Going to take the butter out now!

May 13, 2010 11:42 AM
120
Lisa said...

Oh baby those look good!

May 13, 2010 11:47 AM
121
Veronica said...

OMG I cannot wait to make these. I was looking for something a little more “sturdy” then a cookie to take on our camping trip at the end of the month…these look fantastic!

TY!

May 13, 2010 11:53 AM
122
Jennylind said...

I am going to cancel all my plans for tonight. Just so I can make these!!!

May 13, 2010 12:55 PM
123
Robby said...

One POUND of brown sugar?! Say nothing more, I’m on it!

May 13, 2010 01:18 PM
124
Joy said...

This perfect! I have beed on the lookout to use up my chocolate chips I have at home.

May 13, 2010 01:22 PM
125
Danielle said...

I’m in love! These look absolutely wonderful!!! I can’t wait to bake them. Thanks for your amazing website, recipes and pictures. You are the highlight of my week!

May 13, 2010 01:22 PM
126
Andrea said...

Delicious! A favorite in many houses for sure! It’s a slightly different recipe than what I’ve used before, LOVE all the brown sugar. Will try this weekend!

May 13, 2010 01:42 PM
127
Emy Siljemalm said...

Oh my gotta try those bars!

Can’t believe how much sugar’s in them, but I will totally ignore it and make them anyway, even though bikini season is just around the corner. ;-)

May 13, 2010 02:04 PM
128
Lulu said...

oh my goodness. i want to go to there!!

definitely bookmarking this page.
=]

May 13, 2010 02:46 PM
129
Stoich91 said...

How to Make Brookies (via Bakerella)

Step 1: Gather ingredients (simple stuff)
Step 2. Customize, baby!
Step 3: Enjoy, enjoy, enjoy!

:D Wow! I don’t know what is more delicious: The Congo bars, or your hilarious commentary! Thanks for sharing! LOL

May 13, 2010 03:19 PM
130
Natalie said...

There’s a coffee shop in Nashville that serves (what I think are) these bars, and they actually call them Brookies :)

May 13, 2010 03:25 PM
131
Sues said...

Congo bars are some of my very favorite treats and these look absolutely fabulous! I love when they have butterscotch in them :)

May 13, 2010 03:36 PM
132
Meredith said...

Oh my goodness! This is my third comment for this post, but I had to tell someone! I said in my previous comment that it was a fun coincidence because I was looking at a Congo bar recipe in my Williams-Sonoma Desserts book last night — well I just got home from work and opened my book to compare, and they are the same recipe, except for 2 tsp of vanilla instead of one. The recipe in the book has one or 2 additional instructions, so I thought I’d share them:

- the lb of brown sugar was also given by volume in this recipe, so for anyone who doesn’t have a food scale, it translates to 2 1/3 cups of densely-packed brown sugar.
- The book gives instructions for by hand or by mixer for the creaming of the butter with the sugar – 5 to 7 minutes by hand, 3 to 5 minutes with a mixer on medium.
- The baking time was also a little different, the book said a 9×13 pan should take 40-45 minutes (but personally I trust Bakerella’s time estimate, she has never steered me wrong)
- The book also specifies unsalted butter. Me, I tend to use salted most of the time and just decrease the amount of salt I add, except for certain things, but i thought I’d share anyway. :-)

I think I am making these babies with semi-sweet chips, peanut butter chips, pecans, and those little caramel baking bits Kraft makes. Aww yeah!

May 13, 2010 03:53 PM
133
Jennifer said...

Those look tasty but they are not Brookies. Brookies are brownies with blobs of chocolate chip cookie dough baked in.

May 13, 2010 04:17 PM
134
Ginelle Flores said...

they look like the peanut butter brownies I made last weak
yuumyy:)

May 13, 2010 04:18 PM
135
Pam said...

Oh my goodness, I haven’t had Congo Bars in SOOOOOOO long. They’re great for picnics…and now I want to go on one of those! :-) Mixers…I LOVE mixing in choc chips, white chips and toffee bits. I’m not a fan of nuts in my baked goods, so tons of chips instead. Uh-oh, I have a craving! Thanks for bringing back such great memories Bakerella. :-)

May 13, 2010 04:41 PM
136
Mandy Smith said...

You wanna know how insane I am. I made these beauties, right after I read your blog this morning. Then I photographed them. Then I blogged myself about them. They are DE-LISH-OUS!!!!!!!!
Thank you Bakerella!!!!
If you have time, check it out.

May 13, 2010 04:43 PM
137
Kelly said...

Good thing I just bought the 4.5 lb bag o’ chocolate chips at Costco today!

May 13, 2010 05:23 PM
138
Raina @ The Garden of Yum said...

Yummy!

May 13, 2010 05:44 PM
139
Kate said...

Those look delicious! I can’t wait to try this recipe!!!

May 13, 2010 05:55 PM
140
Bakingaddict said...

Cookies and brownies are my favourite. Now i can have them together! thanks :) Love your pics – absolutely stunning.

May 13, 2010 06:07 PM
141
Cheyenne said...

Oh my goodness, those look so tasty! I’m totally making those this weekend!

May 13, 2010 06:14 PM
142
Sharon said...

I made this today (hand-stirred), but they were still very goopy inside after 30 minutes. They are back in the oven now, approaching an hour (now covered with foil), but I’m wondering if the temp or time was printed wrong?

May 13, 2010 06:59 PM
143
hanna said...

darn it!
i was just set one making the turtle brownie recipe from tasty kitchen…
but now i don’t know which to make!
too many choices!

May 13, 2010 07:03 PM
144
Alex said...

I just made these. Golden brown on top, completely undercooked in the middle.
What the heck did I do wrong!!

May 13, 2010 07:14 PM
145
Jana said...

I bet those would be the perfect texture for those cake pops…..

May 13, 2010 07:33 PM
146
New England Candy Co said...

Hey, I used to make some like that when I was a kid!! Man, I should make them right now!!
Rebecca?
p.s. having a giveaway on my blog
http://www.bellemaisonshop.blogspot.com

May 13, 2010 08:12 PM
147
Marissa said...

These look so great!!
I think I have to try to make them today!!
Thanks for the great recipes! :D

May 13, 2010 08:23 PM
148
Michael Q said...

Correct me if I’m wrong, but I’m pretty sure these are Blondies. They need coconut to be Congo bars.

May 13, 2010 08:34 PM
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bakerella said...

Elizabeth – I love Kroger

Mandy Smith – YAY – glad you enjoyed them so much.

Sharon – temp and time are correct. Did you sift the dry ingredients with a sifter? Also, the butter should not be melted, it should be room temp soft.

Alex – Did you preheat the oven and sift?

Michael Q – I guess I think of Blondies having no chocolate. Macadamian Nuts and or white morsels inside.

May 13, 2010 08:39 PM
150
Kandi said...

Yum! I made these today for my dh’s birthday. Yum! They were so good. Did I mention yum? :)

May 13, 2010 08:52 PM
151
Susan said...

Oh no, I’m doomed. You had me at the title.

These sound amazing, and I’ve never heard of them either! I’m going to have to try them.

Thanks for sharing your new finds!

May 13, 2010 08:58 PM
152
jan metcalf said...

We called them Blonde Brownies! Yummmmm

May 13, 2010 08:58 PM
153
Janis said...

ZOMGoodness! I’m making these this weekend for sure!

What is the weight of the brown sugar you are using? I know you said 1 lb, but what does that translate to? Thanks for the recipe!!

May 13, 2010 09:19 PM
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Alex said...

Yeah, I definitely preheated the oven and sifted! My oven tends to run a bit cool, so I usually leave things in about 10 – 15 minutes longer, but they were golden brown on top at 30 minutes, so I decided to take them out.
We ate the ones at the edge, and I can say I’ll definitely try it again (and cook it longer) because they certainly were tasty!

May 13, 2010 09:29 PM
155
bakerella said...

Raegan Dewitt – the scoop is leveled off. What your seeing is a little residue on the handle from scraping it against the lid to level.

Alex – Since your oven runs cool, try placing aluminum foil over the top toward the end of baking time to keep the top from browning too much. Glad you liked the taste though.

May 13, 2010 09:44 PM
156
Monie said...

We call them Tannies… :)

May 13, 2010 10:16 PM
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Maggie said...

I’ve been making these since the 70′s (called Congo Cookies) and they really are not the same as blondies or toll house bars. Of note, I have found they do not cook properly in an airbake pan.

May 13, 2010 11:51 PM
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hannah @ thepastrykook said...

yum! although…aren’t these sorta like blondies??

May 13, 2010 11:59 PM
159
Married to an Aussie in OK said...

I haven’t had these in YEARS!!! What a great memory and thanks for the recipe!

May 14, 2010 12:26 AM
160
Wendy in California said...

THANKS, Bakerella! Made the “brookiescongobarswhat-evers” last night and they were the HIT of the bake sale at my kids’ school today! They capitalized on the opportunity and raised the price after the first few sales. The $$ are being sent to Haiti in aid of the earthquake victims – so these one lb of brown sugar hummers taste good and they DO good!

May 14, 2010 01:13 AM
161
Laura said...

Oh my god, yum!

May 14, 2010 01:24 AM
162
Posy said...

I once made Mookies, a mix between cookies and muffins.

i got a chocolate chip cookie recipe and put the mix into a cupcake tray. they were great, the top was like a cookie and the bottom like a cup cake.

May 14, 2010 02:17 AM
163
Catrina said...

i’m impressed. but nestle is pure evil.

May 14, 2010 05:37 AM
164
Stephle said...

Oh, I am definately sticking my hands into this recipe! Also love your new Pop Stars! Keep up the great work :D

May 14, 2010 05:53 AM
165
Erika said...

Hello!

I’m a long-time lurker, first-time commenter. I saw these and I seriously died: today I’m going to try these out myself and probably eat them all by myself, too. I love your site, whenever I’m feeling for something sweet, I come here and drool all over the place. It’s a bad habit but I can’t help it! I am not really a baker(ella) myself, but if it’s not too hard, I’ll give it a try. And these babies don’t look too difficult, I think I’ll manage!

I just want to say thank you for your delicious site and keep those treats coming! Even if I can’t make them myself, the eye-candy is more than enough. Sometimes I can almost taste the flavour just by looking at those gorgeous pictures.

May 14, 2010 06:27 AM
166
irene said...

nestle has a recipe of these… blonde brownies! thanks for the inspiration. love you always.

May 14, 2010 07:00 AM
167
Holly said...

I made them today, and- yep. Just as I suspected. These go straight to the list of things-I-can-never-make-again-because-they’re-too-addictive.
Thank you!!

May 14, 2010 07:28 AM
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fata_sbadata said...

just try with a little bit of honey and fresh strawberry inside! perfect for spring!!!!

May 14, 2010 08:02 AM
169
Sue said...

Of COURSE I have chocolate chips handy…always!Can’t wait to make these awesome bars!!! :)

May 14, 2010 09:04 AM
170
Quraisha said...

i’m just writing to say that you are my waistline’s WORST enemy ! let me explain : i have been diagnosed recently and it’s called OFD (obsessive food disorder). i LOVE food. & i don’t mean the kind of pink hearts love, i mean, the eating, dreaming, breathing love ! yes, i’m sure others will recognize it too !
anyway, almost everytime you post something, it’s like i have an itch that i just can’t scratch until i try out the recipe ! my husband is not a fan of sweet stuff and neither are my neighbours or my “entourage”. this is torture because i end up wolfing down whatever i make with little or no consideration for the others in my house because i know that it would just sit around for days in a tupperware.
i made the cinnamon buns from your “swirls” post and although my husband indulgently ate 2, i finished the lot off in 2 days !
Bakerella, you are my hero & my enemy at the same time !
that said, can’t wait for your next post … :)

May 14, 2010 09:34 AM
171
Crystal said...

Long time follower here. Just wanted to let you know there is a shout out to the queen of treats- bakerella- today on my blog
readysetplan.blogspot.com

Also a recipe for a pop like treat you are sure to be interested in..

May 14, 2010 10:12 AM
172
DomesticatedMama said...

Something tells me half of that batter wouldn’t make it into the oven.

May 14, 2010 11:37 AM
173
Mary Moon said...

Congo Bars are my ‘go to’ recipe when I need something yummy with little effort. However, I’ve always made them in a pan on the stove….melt the butter & brown sugar, add eggs, then dry ingred & chips/nuts (gotta wait a bit so it can cool and you don’t melt the chips – not that it hurts ‘em to have choclate swirls in them). To me, the best part was ‘tasting’ the melted butter/brown sugar – yum!

May 14, 2010 12:29 PM
174
Cat said...

I saw this post yesterday and had to run home and bake them right away! Oh man, these are SO GOOD. And so much easier than drop cookies! Mine are a bit gooey on the inside, even though they’re gorgeous and golden on the top. I might have to cover these in tinfoil next time and add just a few minutes to the baking time.

May 14, 2010 12:31 PM
175
Yvonne said...

I just made them and the house smells amazing and I can’t wait to dig in! Thank you bakerella!!!! I made them by hand and got a good work out!

May 14, 2010 01:32 PM
176
Lindsey said...

I have been searching for this recipe for 8 years- ever since a friend started bringing ” Cookie Bread” backstage during productions. My quest is over. Thank you thank you thank you!!

May 14, 2010 01:39 PM
177
Miss Candiquik said...

These look pretty much… Delicious! The butterscotch chips sound like they would be a delight….I want one right now, fresh out of the oven with a glass of milk, ha!
Thanks as always.
Sarah!

blog.candiquik.com

May 14, 2010 01:49 PM
178
christina said...

does anyone have a fantastic fudge brownie recipe they can share?

May 14, 2010 02:07 PM
179
Angela C said...

ohhhh they look so yummy! can’t wait to try them out! thanks :-)

May 14, 2010 02:39 PM
180
Angie said...

Yes, I had these growing up and now make them for my family. We called them Congo Squares and we used semi-sweet morsels…YUMMY!!

May 14, 2010 04:23 PM
181
Cindy said...

I’ve never had a blondie batch turn out good. Always gooey. But … I might just have to give these a try. Gotta find some chocolate chips, stat.

(interesting how I first typed “chocolate hips”, used the backspace key to fix the “hips” part, and rewrote it as “hips” again … I guess that’s where the chocolate chips go – to our hips!)

May 14, 2010 05:07 PM
182
Jessica D said...

I am so glad you shared this recipe! I made them last night and they were SOOOO good — I will never make toll house bars again! I had almost a whole (2 lb. bag) of brown sugar and based on the labeling one pound would be equivalent to about 2 1/3 cups, which is what I used. This is a new favorite recipe.

May 14, 2010 05:09 PM
183
Carrie said...

We call them Congo Bars and use a pound of dark brown sugar instead of the light. I think they always taste better the next day – like soups and stews taste better the next day.

May 14, 2010 05:14 PM
184
Kelsey said...

I’ve always used the back of the chocolate chip bag’s recipe to make cookie bars! :P But it looks like you used a brownie pan; I just fill the cookie sheet. to the brim with dough.

But dang, those look tasty. Mmmmm!

May 14, 2010 06:29 PM
185
Ellie Stuart said...

That is the most amount of sugar I have ever put in a recipe, and the most amount of arm work I have put into mixing :p But delicious results were definitely worth it :D Is the fact i nibbled some whilst it was still warm in the pan frowned upon? :p xxx

http://www.elliescakes.co.uk

May 14, 2010 07:19 PM
186
The Newlywed Chefette said...

Oh my goodness gracious…these look incredible. I may have to skip Happy Hour and go immediately home to make them.

…on second thought, maybe I could make them after Happy Hour…?

A girl’s gotta have her priorities, after all. I think chocolate and Happy Hour can be friends. :)

May 14, 2010 07:47 PM
187
Megan said...

Thanks for the recipe, these turned out fantastic! I used butterscotch chips, as suggested, and it was perfect!

Ususally my brownies come out lacklustre, but I guess these “brookies” are something special.

May 14, 2010 07:55 PM
188
Doodle437 said...

Over mixing after you add the flour is what changes the texture of the cookies- if you are in a hurry, you can mix everything with the mixer, but add the flour by hand. Should give you the same texture of a hand mixed batch, without all the time.

May 14, 2010 08:25 PM
189
tasha said...

mmmmmmmmmmm!!!!!!!!!!!

i’m sad though cuz i can’t use my oven right now! :(

May 14, 2010 08:36 PM
190
Miko's Girl said...

Family and friends devoured these (I used walnuts, pecans, butterscotch chips, and chocolate chips). My 10 year old wondered why they are called congo bars…Thanks for sharing the recipe.

May 14, 2010 08:44 PM
191
stylefyles said...

these really look like the greatest. I want to make them, immediately (though doing so might get me into some trouble…)

May 14, 2010 09:17 PM
192
Erin said...

mmmmmmmm just made these! though i didn’t have light brown sugar thought so used 1 3/4 brown and 1/4 white took a bit look to cook in the oven though about 45 mins but turned out oh so moist! I added almonds to mix instead of pecans but on half a cup but they still turned out delish!

May 14, 2010 11:52 PM
193
Erin said...

I’ve never heard of these before, but I wanted them! I made them tonight. Very easy and soooo yummy! Thanks for sharing this recipe. They were delicious!

May 15, 2010 12:39 AM
194
aussiemarina said...

ohhhhhhhhhhhhh i think i have all the ingredients in my pantry………must try making them tomorrow.

i don’t think i’ve seen peanut butter chips here though…………so might settle with the m&m’s yeahhhhhhhhhhhhhhh yum

May 15, 2010 02:48 AM
195
Brittany said...

Check out my humble blogspot, if you will please people :)
http://bakingandcookingblog.blogspot.com/

It’s started recently-ish

May 15, 2010 06:24 AM
196
Cece said...

I had the same experience as Ashley M #77. I found this similar recipe in 1973 on the back of a Baker’s chocolate chip sack. They called them Blonde Brownies.

Beside the amount of ingrediets being different, (except they did add baking soda), their concept was to spread out the batter and then lightly press the chips and nuts into the top of the batter. This method makes it taste like a butterscotch brownie on the bottom, with a cholate chip texture on top . Very Yummy !!

Blonde Brownies:

2 c. unsifted flour

1 tsp baking powder

1/4 tsp baking soda

1 tsp salt

2 c. firmly packed light brown sugar

2/3 c. butter (room temp)

2 eggs, slightly beaten

2 tsp vanilla

1 c. chocolate chips

1/2 c. chopped pecans

Mix dry ingred’s.
~~~~~~~~~~~~~~~~~~~

Add sugar to shortening

Blend in beaten eggs and vanilla

Add flour

Spread into 13 x 9 x 2 pan

Sprinkle and press in nuts and chips

Bake 350* for 30 min.

Between these and PW’s chocolate sheet cake, I have all the recipe’s I ever need for chocolate baked goods!!

Meredith (86)-good, sweet, and informative answer to Fiona’s (65) post.

Love ya Bake—–you are such a fun Blogger !!

Cece

May 15, 2010 11:11 AM
197
MJ said...

I made these last night and they were a complete disaster, a crispy, yummy top disguising a gloppy mess inside. This was an expensive disaster: 1lb of brown sugar, the butter, the good chocolate and nothing edible to eat in the end.

Could you update with how these bar cookies can end up as a failure….what did I do wrong? I so wanted them, and after all the work, mixing by hand…..not even a taste. I’m so sad.

May 15, 2010 11:18 AM
198
Natalie said...

Oh wow a mixture between brownies and cookies these sound amazing they sure look delicious too!!

May 15, 2010 11:29 AM
199
Penny said...

I love making “blondies” (that’s what we call them) because it’s quicker and easier than cookies. My favorite variation on these is to use Nestle’s chocolate CHUNKS instead of chips and throw in Heath chips or chopped Heath bars (3 cups total of whatever add-ins you use). Unbelievably good!

May 15, 2010 02:09 PM
200
Becky @TheVioletFig said...

I only had less than a 1/2 bag of chocolate chips handy, so I also added some Heath bits. They are cooking now, but if the yummy batter is any indication of the goodness of these bars, I’m going to be the hit of the party tonight!

May 15, 2010 05:29 PM
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