Every once in a while I find a recipe that needs to be made right away. This was one of those. I found the recipe and within hours it was cooling on top of my stove.
I’m not really sure what a congo bar is but it’s pretty much a blondie. Maybe a little more cake-like than your average blondie, but a blondie nonetheless. Most congo bar recipes I found called for chocolate chips but I went with white chocolate because I love the combination of white chocolate and coconut. If you prefer the regular stuff, I’m sure it would be just as delicious.
Another great thing about this recipe is that it’s the first recipe where I haven’t had to double the vanilla! I double the vanilla (and salt!) in almost every cookie or bar I make but these guys call for so much that doubling it would have been insane, even for me.
If you’re looking for a quick, easy, and delicious treat to make today, these are perfect. I’m already looking for another excuse to make them!
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter (melted and cooled)
- ¾ cup packed light brown sugar
- 1 egg (lightly beaten)
- 2 tsp vanilla extract
- ½ cup white chocolate chips
- ½ cup walnuts (chopped)
- ¾ cups sweetened (flaked coconut)
- Preheat oven to 350F. Line an 8 x 8 baking pan with parchment or aluminum foil. Spray with oil.
- Combine flour, baking powder, and salt. Set aside.
- Beat butter and brown sugar together until combined. Add egg and vanilla; mix well. Pour flour mixture into butter mixture and stir until just combined. Use a spatula to gently fold in white chocolate chips, walnuts, and coconut. Pour mixture into the prepared pan.
- Bake for 20 â€“ 24 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire cooling rack. Remove by pulling on side of parchment or aluminum foil. Cut into squares and serve.