Blondies aka Chocolate Chip Cookie Brownies aka “Congo Bars” as my family called them. Don’t even ask me where the name came from. I didn’t even know “Blondies” was a thing until college. Congo Bars were always David’s favorite. But he has always been a classic chocolate chip cookie kind of guy.
Favorite way to eat these?? Heated in the microwave for 10ish seconds and topped with a scoop of vanilla ice cream. YES. (Then again, is there any baked sweet that isn’t better served with a scoop of ice cream? This is the chocolate zucchini bread all over again.) These pack well–just like chocolate chip cookies–so they’re great to take for lunches, to the cabin, to the best hiding spot in the kitchen . . .
The other thing I LOVE about this recipe is ONE pot, ONE spoon, ONE pan. Clean up is a piece of cake. More time to spend devouring congo bars. And if you’re a lover of cookie dough, definitely give the batter a try. 🙂 (DISCLAIMER: According to my Granny and general public health associations, eating raw eggs may endanger your life.) But seriously. Who wants to live a long health life devoid of cookie dough batter?? My family’s recipe always included two teaspoons of lemon juice, but I haven’t included it in a long time. Goes back to the classic chocolate chip cookie kind of thing, but you are welcome to try it!
Save RecipeIngredients
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup butter
- 2 1/4 cups brown sugar
- 3 eggs
- 1 package semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Combine flour, baking powder, and salt in a medium bowl. Set aside.
- Melt butter in a large saucepan over medium heat. (Note: If you use margarine, you will have to constantly stir, or else it will spit.)
- When melted, remove from heat.
- Using a spoon, stir brown sugar into butter until fully mixed.
- Add eggs to the mixture, one at a time, stirring vigorously after each egg.
- Stir in flour mixture until batter is thick.
- Stir in chocolate chips, reserving a half cup of chocolate chips for the top.
- Grease a 9 x 13 inch baking pan with non-stick spray.
- Spread batter into greased pan and scatter remaining chocolate chips on top.
- Bake 25-30 minutes, until inserted toothpick comes out clean.
- Leave in pan and let cool completely on a wire rack.
- Cut into 1 1/2 inch squares. These can be stored in a tupperware on the counter. If they aren't eaten quickly enough and start to dry out, toss a piece of bread into the tupperware--the bars should bounce right back.
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