I got this from Bakerella, except she calls them Congo Bars. This was my first attempt, pretty easy recipe to follow
The amount of sugar is ridiculous, a lb of brown sugar is about 2 1/4 cups worth...so if you would like to cut it down, I'd recommend 1 3/4 cup. Mine were in the oven for 45 minutes. It was soft and gooey, (but not falling apart) with crisp edges. Made them for a movie night and they were gone before the movie was over.
Recipe from here: http://www.bakerella.com/i-hope-you-have-chocolate-chips-handy/
Have fun!
Thanks a lot for the update Betty Wayne!!
It was pretty sweet for me too. I didn't want to cut too much so I could keep the texture but for sure next time.
To update, when I made them I put the batter into two 8 by 8 pans, and sprinkled one with pecans (my daughter doesn't like nuts), baked 23 minutes and they were wonderful; they looked a little thick in the picture and I liked the thickness they turned out at. The pecans had a tendency to flake off, next time I think I might put the pecans in the pan first and then pour the batter on.
I plan on cutting the sugar down even more next time too, I used 1 3/4 cup, I think I may go to 1 cup. I baked them for my class and all 15 people who tried them loved them, but the one woman in the class who loves baking agreed that they were delicious but a bit too sweet. I cut my sugar in everything though, if you like your sweets to be sweet, I'd say go ahead and use the full 1 3/4 cup.
Chocolate Chip Blondies
I got this from Bakerella, except she calls them Congo Bars. This was my first attempt, pretty easy recipe to follow
The amount of sugar is ridiculous, a lb of brown sugar is about 2 1/4 cups worth...so if you would like to cut it down, I'd recommend 1 3/4 cup. Mine were in the oven for 45 minutes. It was soft and gooey, (but not falling apart) with crisp edges. Made them for a movie night and they were gone before the movie was over.
Recipe from here: http://www.bakerella.com/i-hope-you-have-chocolate-chips-handy/
Have fun!
Kitchen Goddess