This weekend football fans will gather to watch Super Bowl 47. Those who are hosting parties are busy planning the refreshments, which will include finger foods, appetizers, sandwiches, soups, and of course some great desserts. This is not a time to think of dieting.
One popular Super Bowl treat that has been around since Super Bowl 1, which was played on January 15, 1967, in Los Angeles, is the congo bar. This chewy square, sometimes referred to as the brownie version of a chocolate chip cookie, actually dates back to the ‘40s and ‘50s. Congo bars, which are rich with brown sugar and butter, also contain those irresistible semi-sweet chocolate chips.
And whether you are the host or the guest who’s bringing along some food, these bars are a good bet. Because they freeze well, you can make them ahead to bring out on the day of the big game. And, no matter what the final score, these congo bars will be sure winners.
Congo Bars
¾ cup butter, melted
1-3/4 cups light brown sugar
3 large eggs, lightly beaten
2 cups flour
2 teaspoons baking powder
Pinch salt
12-ounce package semi-sweet chocolate chips
½ cup chopped walnuts (optional)
Preheat oven to 350 degrees F. Butter or cooking-spray a 9x13-inch baking pan. In electric mixer bowl, combine butter and brown sugar; beat together until thoroughly mixed. Beat in eggs a little at a time.
Combine flour, baking powder, and salt. Add to batter with mixer set on low speed, mixing just until ingredients are blended together thoroughly. With wooden spoon, stir in chocolate chips and nuts (if using). Spread batter in prepared pan. Bake 20 minutes for moist bars, 25 minutes for a drier version, or until they are set and lightly browned. Let pan cool on wire rack. Cut into squares. Store in airtight container for several days. Makes 24 bars.
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