I wanted to try Chocolate Cherry Brownies (have tried Choccolate Cherry Cupcakes!), but didn't go out during lunch yesterday to get the cherries, so I settled for this. It is a bit of a breather this week with only two orders...so, allowing me to "smell" other recipes, ha ha! And, the office is also not screaming for me!
And, yes, after having this gem for breakfast this morning, Congo Bars were indeed a cross between Brownies and Chocolate Chip Cookie...crunchie and yet gooey and dense! Love it love it love it!
I didn't have chocolate chips (I usually have Herscheys, but always disappeared in the hands of Hajar and Khadijah!), so, I settled for my Valrhona buttons whioch I chopped. I had walnuts, but I thought pecans or macadamia work best in this gems! So, here we go again, I have tweaked the recipe! And I reduced the brown sugar from 1 lb to 12 oz only...and the results....tara.....
The Valrhona Manjiri (70% cocoa) and my Royal baking powder!
The batter with chooped Valrhona...
The cooked and cooled Congo Bars, still in the tray!
2 3/4 cup all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter, I used Anchor, Tatura has not been giving the right taste and texture lately!
1 lb light brown sugar, I used 12 oz only thank God!
3 large eggs
1 tsp vanilla
11.5 oz milk chocolate chip, I used 250g chopped Valrhona
1 cup pecans, I didn't have any, so skipped this.
Sift flour, baking powder and salt into a large bowl.
Stir brown sugar and softened butter, until all butter disappears and well incorporated.
Add eggs one at a time, stir well. Add vanilla.
Add chocolate chips and nuts, mix well.
Add dry mixture ie flour, baking powder and salt.
Bake ina 13/9 inch pan at 170 degrees Celcius for about 30 minutes or until the top is golden. Like baking Brownies, never over bake or you will have a hard brownie!
Tell me if you didn't like this!