Big Pan of Congo Bars
Congo Bars are chocolate chip, coconut and nut bar cookies baked in a 10x15 inch pan.
Servings 32
Ingredients
- ⅔ cup unsalted butter, melted (150 grams)
- 1 pound light brown sugar (2 ¼ cups, packed) (456 grams)
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all purpose flour (weigh flour or aerate well before measuring**) (340 grams)
- 2 ½ teaspoons baking powder
- 1 teaspoon salt decrease to ½ if using salted butter
- 10 oz bittersweet chocolate, cut in chunks (284 grams)
- 1 ½ cups toasted pecans chopped
- ½ cup coconut, sweetened flaked (unsweetened okay too)
Instructions
- Preheat to 350 degrees F. Grease a 15x10 inch pan or line with parchment. Alternatively, you may use a 9x13 inch pan for thicker bars.
- In a large bowl, whisk the melted butter, brown sugar, eggs and vanilla, breaking up any lumps in the sugar.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Mix the dry ingredients into the egg mixture, then stir in the chocolate and nuts.
- Spread the batter as evenly as possible into the prepared pan.
- Bake for about 20 to 25 minutes (for 15x10 inch pan) or 25-30 minutes (for 9x13 inch pan) until a deep golden brown or the coconut just begins to brown. Cool briefly, then score into triangle swhile still warm. When completely cool, pull apart.
Notes
If you don't have a scale, make sure to fluff up the flour and stir it well before measuring.
