Don’t worry I have not broken my lent! These last couple of desserts were for family members and friends. But in less than two weeks, I can finally revert back to my normal sugar consumption. These bars are blondies with chocolate chips, but I usually describe them as chocolate chip cookies in bar form. Depending on the baking time you can end up with a gooey or more cake like bar. This recipe is also from The Way We Cook.
Congo Bars (1 pan)
1 1/2 sticks salted butter, melted
1 3/4 cups packed light brown sugar
3 large eggs
1 tablespoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 packages of semisweet chocolate chips (12 ounces)
Preheat your oven to 350 degrees. Butter a 9X13 in pan.
Cream the butter and sugar in a bowl with an electric mixer. Add the eggs one at a time, and beat well until they are all incorporated. Add the vanilla.
Sift the flour, baking powder, and salt in a separate bowl. Slowly add the dry ingredients to the wet ingredients and put the mixer on the lowest setting.
Using a spoon add the chocolate chips and mix thoroughly. Spoon batter into the pan.
Bake in the oven for 22 minutes. 25 minutes if want it more cooked.
Eat when the bars are cool. I prefer waiting until they have sat in the fridge, but it is up to you!