Our wonderful PR maven Sharon Kitchens posted on her blog, Delicious Musings, yesterday about her favorite cookbooks. Included in this list was Annie’s At Home, At Sea. Whenever Sharon comes sailing or comes to the office for a meeting its best to have a batch of freshly baked Congo bars waiting for her as they are one of her favorites!
Congo Squares
This is a recipe from the Stephen Taber. Ellen says the first time she made it, it was so gooey that she wanted to throw them out. A passenger saw her and grabbed the pan out of her hands. Half an hour later Ellen had a bunch of happy passengers and an empty pan. That’s the way we’ve baked them ever since; this recipe is much better slightly underdone than even the smallest bit overdone.
2 1/3 cups brown sugar
¾ cup (1½ sticks) butter
½ teaspoon vanilla extract
3 large eggs
2¼ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1 cup chocolate chips
1 cup chopped walnuts
Preheat oven to 350°. Grease a 9 x 13-inch pan. Melt the brown sugar and butter over low heat. Cool slightly, add the vanilla extract, then beat in the eggs one at a time. Stir in the flour, baking powder and salt; when the dry ingredients are completely incorporated, add the chocolate chips and walnuts. Spread the dough evenly onto the greased pan and bake for 30 minutes. If a fork poked into the center comes out slightly gooey this is okay. Cool slightly and cut into squares while still warm.
Makes 24
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