Receta Best Ever Blondies {Congo Bars}
Happy Monday everyone! We are back home from our family reunion in Logan Utah. It was awesome spending time with family, and we all had a great time. It is however, always nice to come home and sleep in my own bed.
I got absolutely zero projects completed last week. Zero. Zilch. Nada. I have big plans for this week, and I'm not letting anything stand in my way. Most importantly, my mom is coming down to help me recover our living room chairs. About time, don't ya think? I've had the bolt of fabric leaning in the corner for um, five months now. Cannot tell you how excited I am to get that project completed!
In the meantime, I'm sharing an awesome recipe for awesome blondies. Or Congo Bars as some people call them. Seriously, these are the best chocolate chip blondies I've ever had! My cousin made them for a reunion last year, and it's taken me this long to get the recipe from her. They are chock full of goodness. Two kinds of chocolate, plus nuts and coconut. So darn good! Make sure you let the melted butter cool, or it melts the brown sugar too much and the texture isn't as good.
Best Ever Blondies
- 3/4 cup butter, melted and cooled
- 1 1/2 cups brown sugar
- 2 eggs
- 4 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup pecans or walnuts, *toasted
- 1 1/2 cups unsweetened coconut, *toasted
- 1/2 cup semi sweet chocolate chips
- 1/2 cup white chocolate chips
Whisk together melted butter and brown sugar. Add eggs and vanilla and mix well. Combine flour, baking powder, and salt. Stir into creamed mixture. Add nuts, coconut, and chips. Spread into a well greased and parchment lined 9×13" pan. Bake at 350° for about 22-25 minutes. Top will be shiny and golden brown. Don't overbake!
Tips:
-To toast nuts, spread on a rimmed cookie sheet and bake at 400° for about 8-10 minutes, stirring occasionally.
-To toast coconut, spread on a rimmed cookie sheet and bake at 400° for about 5 minutes, stirring often. Watch carefully, it can burn quickly!