Chocolate chips, rich brown sugar, nearly two sticks of butter…what’s not to love about my family’s Congo Bars? The gluten, of course. That’s why I’m so excited to share with you my latest experiment in the kitchen.
Building on my gluten-free chocolate chip blondies from a few weeks ago, I whipped up this gluten-free Congo Bar using my favorite all-purpose gluten-free flour mix from Jeanne Sauvage at The Art of Gluten-Free Baking.
This version is just as good as the original. Dense, chewy bars that give way to tiny bites of chocolate, so good you’ll want to eat them directly from the pan. Actually, I’d say they’re better than the original: they’re gluten-free!
- ⅔ cup butter
- 2 ¼ cups brown sugar
- 2 teaspoons vanilla
- 2⅓ cups (325 grams) all-purpose gluten-free flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 eggs
- 12 ounces semi-sweet chocolate chips
- Preheat the oven to 350°.
- Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and remove from heat. Set aside to cool.
- Sift together flour, baking powder and salt. Set aside.
- Beat the eggs into the brown sugar and butter mixture, one at a time. Add the flour mixture to the saucepan, then the chocolate chips (and nuts, if using).
- Spread into a greased 9×13” pan.
- Bake for 25-30 minutes, until the dough is lightly browned and a fork inserted in the center comes out clean. Let cool completely before cutting into squares.