Whoever gave this recipe to Mom way back in the 1960s did our family a great favor. When we did the kid thing – you know, coming home after school and announced we needed to take treats somewhere after supper – this was the fall back recipe. Because these bars call for melted butter and are mixed in a sauce pan, they are quick and easy to make.
I’ve contributed the recipe to numerous church and organization cookbooks and never seen another one like it. If anyone knows why they’re called “Congo Squares” please enlighten the rest of us!
Congo Squares
2/3 cups butter 2 1/2 cups brown sugar
3 eggs 2 1/2 teaspoons baking powder
1/2 teaspoon salt 2 1/2 cups flour
1 cup chocolate chips 1 cup chopped nuts (optional)
Preheat oven to 350 degrees. Melt butter in a large saucepan. Add brown sugar and stir well. Cool for 10 minutes. Add eggs, one at a time, stirring well after adding each one. Stir in dry ingredients until well mixed. Stir in chocolate chips and nuts. Spread batter in well-greased cookie sheet. Bake for 20 – 25 minutes. Cut into bars immediately and let cool before serving.
*It’s better to under-bake than over-bake these. Under-baked, they’re chewy and caramelly. Over-baked, they’re dry and crumbly.
