Chocolate Pecan Congo Squares are a thick, blondie-like cookie bar with crisp edges and a chewy center. It’s the perfect dessert square for a crowd.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
The recipe for these Congo Squares is from my great-great aunt, Eunice. She was a great cook, and you never left her house hungry; if you did, it was your own fault. I loved visiting my aunt and uncle in New Hampshire, and have such fond memories of them both. They were kind, generous and welcoming people. Aunt Eunice’s stuffed shells, to this day, are still one of my favorite meals that she made.
When going through my mom’s recipe box, planning out what I would make for #BrunchWeek, this recipe stood out. I love being able to recreate her Congo Squares, follow the recipe written in her handwriting, and treasure the memories of being in her kitchen. Little L&C loves these Chocolate Pecan Congo Squares too, and I cannot wait to make another batch with her. This is the perfect family recipe to pass down to her.
Recipe Notes: I slightly adapted the original Congo Squares recipe by adding a bit more nuts and vanilla extract. The batter is thick and sticky, and can be difficult spreading in the pan. Don’t be afraid to dust your hands with a bit of flour and use your fingertips to flatten the batter out.
Congo Squares are definitely going in my cookie rotation. I have so many ideas on how to adapt them with different flavors and mix-ins. These were definitely a hit in my house, even more than my German Chocolate Cookie Bars.
Congo Squares tips:
- Grease and flour your pan, or line the pan with baking paper.
- Overlap the baking paper, so you can easily take the squares out of the pan after baking.
- Either use a sharp chef’s knife or metal bench scraper to cut the squares.
- Bake a batch and freeze half (wrap well in plastic wrap) for when you get a cookie craving.
Chocolate Pecan Congo Squares
- 1/2 cup Cabot unsalted butter (1 stick), melted and cooled slightly
- 2 1/4 cups Dixie Crystals Light Brown Sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- Heat oven to 350F. Grease and flour 9 x 13 pan, or alternatively line with baking paper. Set aside
- In the bowl of your stand mixer, combine melted butter, brown sugar, eggs, and vanilla. Scrape down the sides of the bowl with a spatula.
- Add in flour, baking powder, and salt. Mix to combine. While mixer is on low, add in pecans and chocolate chips.
- Pour into pan and using spatula or your hands dusted with a little bit of flour, spread the batter evenly.
- Bake 30-35 minutes, or until lightly brown around the edges and the center cooked through. Cool in pan for 10-15 minutes. Cut into 24 squares.
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