Congo Bars

These are quick, easy, and oh so satisfying! They taste like chocolate chip cookie brownies. Yummers!

Just a note on bake time: Whereas you don't want to overbake these, you don't want them to be overly gooey either. Just check them out after 30 minutes and use your judgement - if you think they should go a little bit longer than just add a few minutes : )

By the way, these are particularly amazing fresh out of the oven with vanilla ice cream on top - OH YEAH!

Congo Bars
Adapted from Bakerella
Makes 24 bars

2 3/4 cups all purpose flour (or 17 oz. Soft White wheat flour)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar (or 2 cups honey sucanat)
3 eggs
1 teaspoon vanilla extract
11.5 oz. bag milk chocolate chips (or about 2 cups)
1 cup chopped pecans (optional)

In a large bowl stir together flour, baking powder, and salt. In a separate bowl mix butter and brown sugar until butter disappears. Add eggs, stirring after each addition. Stir in vanilla, chocolate chips, and nuts (if using). Add dry ingredients and stir until incorporated. (Batter will be thick).

Grease a 9 x 13 baking dish. Bake at 350º for 30 minutes, or until golden brown. Do not overbake. (I had to bake mine a bit longer than 30 minutes - a toothpick should come out mostly clean). Enjoy!