Congo Bars/ Blondies

I happened upon this recipe yesterday and made it right away. They actually turned out better than my normal blondies because they actually cooked through in the middle! A funny trick I read in the comments section was to take the pan out half way through and whack it once on the counter top and put them back in for the rest of the time. It was supposed to make them thick and gooey and it worked!

Congo Bars/Blondies
                                                   
Bakerella

Congo Bars - I halved this recipe
2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar-1/2 is about a cup
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips
1 cup chopped pecans (optional)


Sift flour, baking powder and salt in a large bowl. Set aside.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix just until combined.
Stir in chips and then pecans.

Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 350 degrees for 30 minutes (mine only needed about 25-28 minutes) or until top is golden brown. Make sure you don’t over bake.

Batter