Birthday Fun and Congo Bars

Brad’s birthday extravaganza was this past weekend and involved copious amounts of food and fun.  We started the weekend by enjoying some delicious Pad Thai and going to see the Adjustment Bureau.   We were less than impressed with the movie – it was slow moving and predictable.   We also stopped by the band hall to see some of the cool new instruments that just came in. 

Crazy Lookin' Flugelhorn!

Festivities for the rest of the weekend included playing cards with friends, going for a 3.5 mile run together around the lake, opening presents, seeing Rango (SUPER cute movie), tearing up some Mexican food at La Parilla, and of course, baking and devouring Granny Boone’s Congo Bars.

The Birthday Boy!

These bars are like a cookie brownie combo.  They have the texture and chewiness of a brownie, but taste like a chocolate chip cookie.  Yum!  You know if it calls for a whole POUND of brown sugar, it’s gotta be good!

Grandma Boone’s Congo Bars

Ingredients

·         2 ¾ cups sifted all-purpose flour

·         2 ½ teaspoons baking powder

·         ½ teaspoon salt

·         1 pound (16 ounces) brown sugar

·         2/3 cup unsalted butter

·         3 eggs

·         1 cup chopped pecans (optional)

·         1 package (6 oz.) semi sweet chocolate chips

Directions

1.       Sift together flour, baking powder, and salt.

2.       Melt butter and add brown sugar; stir until mixed.  Cool slightly.

3.       Add eggs, one at a time, beating after each addition. 

4.       Add dry ingredients and mix well. 

5.       Stir in chopped pecans and chocolate morsels.

6.       Pour batter into a greased 15 ½ inch by 10 ½ inch pan.  Bake at 350 degrees for 20-30 minutes.  When cool cut into squares and serve.

Please note the appropriate pan size if you try to make these.  They should be made on a medium sized cookie sheet.  The first time I made these I used just a regular sized cake/brownie pan (which is too small) and the bars didn't cook through.  I ended up cooking them for so long that the edges were hard as a rock, but the middle was raw and gooey.