This is an all ttime favorite in my household. Makes a full 9X13 pan or thinner 10x15 pan. Debi
Congo Squares from Williams Sonoma
2 3/4 c.(345 g.) all purpose flour, sifted before measuring
2 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. (180 g) unsalted butter, at room temp.
2 1/3 cups (500 g.) firmly packed dark brown sugar
3 extra large eggs
2 tsp. vanilla extract
2 c. semi sweet or milk chocolate chips ( I always use semisweet)
1 1/4 cups (155 g) pecan halves, coursely chopped
Preheat oven to 350
Grease a 9 x 13 pan.
Sift together flour, baking powder and salt. Set aside.
Place butter and brown sugar ina large bowl. Mix together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
Beat in the flour mixture. Fold in the chocolate chips and pecans. Pour and scrape the batter into the prepared pan, smoothing the top with a rubber spatula.
Bake until the top looks dry. 40-45 min. Transfer to a wire rack and let cool completely, then cut into squares.
Makes about 4 dozen squares.