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LOCATION: Recipes >> Cookies Brownie >> Congo Bars 04

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Congo Bars

soft butter
1 1/2 sticks butter, melted
1 cups light or dark brown sugar
3 eggs, lightly beaten
2 cups flour
2 teaspoons baking powder
Pinch of salt
1 bag (12 ounces) semisweet chocolate chips

Set the oven to 350 degrees. Use the soft butter to grease a
9-by-13-inch pan. In an electric mixer, cream the butter and sugar
until they are light.

Add the eggs, beating well after each addition. With the mixer
set on low speed, add the flour, baking powder, and salt. Beat
only until the flour is well blended. Remove the bowl from the
beaters and use a wooden spoon to stir in the chocolate chips.
Pour the batter into the prepared pan and use a metal palette knife
or rubber spatula to spread it to the edges. Bake the mixture for
25 minutes or until it is golden brown and firm to the touch in
the middle. Let the pan cool completely on a wire rack. Use a
small sharp knife to make 3 cuts down the length of the pan, 5 cuts
across it, yielding 24 bars. Remove them from the pan with a metal
palette knife or a blunt table knife.

Note: The recipe doubles easily. Bake the bars in 2 9-by-13-inch
pans and store leftover bars in airtight containers or zipper bags
in the freezer for no longer than 2 months.

Makes 24 bars.


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