I make Congo Bars for a variety of reasons: it’s snowing anywhere, it’s a holiday, the dog ate my sock, etc. Today’s reason is that I’ve got a tough dental appointment tomorrow. Therefore, I deserve to have Congo Bars today.

Brown sugar, butter and chocolate chips always give me strength.

These are Congo Bars. Some people call them Blonde Brownies. I didn’t make up the name.

Congo Bars have been at the top of my cooking repertoire for most of my life. They’re the favorite of many extended family members - but only if I make them. This is because either they‘re all too lazy or I just love them more (the Congo Bars) and will take any excuse to make them.

The recipe is coming.

Try to undercook them slightly so they stay moist. They’re always really good, but when fresh and warm, they’re spectacular. They’re real kid-pleasers, but they could also end a dinner party - just slide them into the oven as you tuck into the main course.

Congo Bars

2 3/4 Cups Flour

2 1/2 tsp. Baking Powder (NOT baking soda - it’s not the same, don’t ask how I know)

1/2 tsp. salt

2/3 cups Butter (that’s 10 2/3 Tablespoons on the wrapper)

1 3/4 Brown Sugar

1/2 Cup White Sugar

3 Eggs

1 tsp. vanilla

1 cup Walnuts (optional)

1 pkg. Chocolate Chips (Nestle are delicious, Ghiradelli are amazing)

Note - the original recipe calls for shortening, not butter. Shortening is really bad for me. I only recently switched to using butter for this and love the result. I can eat more, haha!

Preheat oven to 350 degrees.

Grease (I use spray vegetable or canola oil) a pan that’s approximately 10 x 15.

Mix dry ingredients in a smallish bowl. In another bowl (or your big mixer), mix butter, brown sugar and white sugar together well. Then stir in the eggs, one at a time, beating well. Add vanilla.

Add dry ingredients, then nuts (if using) and chocolate chips.

Bake for 35 minutes. NOTE - my oven is convection and 35 minutes is too long. 25 minutes is better for me. Do the old stick a knife in it to check that it’s not super gooey trick. You want it to be slightly browned on the top, but still very moist inside.

A warm batch of Congo Bars can make you feel like this: