Homemade Congo Bars

You are making congo bars as soon as you add coconut flakes to a batter for blondies. I learned that and this recipe from America’s Test Kitchen. However, I reduced the amount of sugar and eliminated white chocolate chips.

I read somewhere that these bars are named for Congo Square in New Orleans. What other explanation for the name that you have heard of?

Unsalted butter, melted	12 Tbsp
Light brown sugar	1½ cups
Eggs	2 large
All purpose flour	1½ cups
Baking powder	1 tsp
Salt	½ tsp
Pecans or walnuts, toasted and chopped	1 cup
Vanilla extract	1½ tsp
Semisweet chocolate chips	½ cup
Unsweetened coconut flakes, toasted	1 cup

Preheat oven to 350 degrees Fahrenheit and line a 9×13-inch baking pan with aluminum foil.

Combine melted butter, light brown sugar, and eggs together well.

Gently fold in flour, baking powder, and salt until you see just a few specks of flour. Then add toasted and chopped nuts, semisweet chocolate chips, and toasted coconut flakes.

Transfer dough to prepared baking pan. Spread it evenly to cover all corners.

Bake for about 20 – 25 minutes, or until edges are lightly browned. It’s done when you touch the top and feel a slight resistance.

Let congo bars cool completely in baking pan before cutting.

Other Easy Recipes for Bar Cookies