Ingredients for America's Test Kitchen Blondies Or Congo Bars
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups packed light brown sugar (350 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (12 ounces) semi-sweet chocolate chips
- 2 cups (12 ounces) white chocolate chips (optional)
- 1 cup (4 ounces) chopped pecans (optional)
- 1 cup (3 ounces) sweetened shredded coconut (for Congo Bars)
- 1 cup (4 ounces) chopped walnuts (optional)
- 1 cup (4 ounces) chopped almonds (optional)
- 2 cups (12 ounces) butterscotch chips (optional)
- 2 cups (12 ounces) peanut butter chips (optional)
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How to Make America's Test Kitchen Blondies Or Congo Bars
- Preheat oven to 350°F (175°C). Adjust oven rack to the middle position.
- Line a 13x9 inch baking pan with foil, leaving an overhang on the sides for easy removal. Grease the foil.
- In a medium bowl, whisk together 1 ½ cups (190g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks, 227g) unsalted butter, softened, and 1 ¾ cups (350g) granulated sugar until light and fluffy.
- Whisk in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups (200g) chocolate chips and 1 cup (60g) chopped nuts (optional). If making Congo bars, add 1 cup (75g) sweetened shredded coconut.
- Pour batter into the prepared pan and spread evenly.
- Bake for 22-25 minutes, rotating the pan halfway through, until a wooden skewer inserted into the center comes out with just a few moist crumbs attached.
- Let cool completely in the pan on a wire rack for at least 2 hours before lifting out using the foil overhang.
- Cut into squares and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
80g
Fat
36g
Carbs
9g
