I’ve always loved to bake. At 8 I was making desserts by myself. At 10 I’d clip recipes out of Better Homes and Gardens and Southern Living. I still have those clippings. Some I’ve never made and some are old favorites. This recipe was clipped out of an old newspaper article. It’s so old and tattered I can barely read it. I don’t know why I haven’t re-written it at some point over the years.
I hope you enjoy these Congo Squares as much as I do.
- 2/3 c butter
- 2 1/4 c firmly packed brown sugar
- 3 eggs
- 2 3/4 c all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 1 c chopped pecans
- 1 1/2 c chocolate chips
- 1 c coconut optional
- Preheat oven to 350 degrees. Spray 9x13 inch baking pan with non-stick spray.
- Beat together butter and sugar in a large bowl of an electric mixer until light and fluffy. Add the eggs one at a time. Beat well.
- Sift the flour, baking power and salt together and add to the batter. Beat well. Add the vanilla, nuts, chocolate chips, and coconut. Mix until fully combined.
- Transfer to the prepared pan. Bake until lightly browned on the edges, about 35 minutes. Remove from the oven and let cool. Cut into squares and serve with vanilla ice cream and chocolate sauce. Enjoy!
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