september cake

These are best best, and so very easy to make. Although each time I cook up a batch I have a really, really hard time trying not to just scoop up a bowl of the dough. It makes the very best cookie dough ever! The recipe is below, but the trick with these: DO NOT USE A MIXER. It’s all the wrist. Do these puppies up old school, by hand! It is worth it the wait and the work-out. And you feel less guilty about all the dough eating you are about to do.

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.
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.
Enjoy! Enjoy! Enjoy!
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