Congo Bars - Congo Squares

Congo Bars or Congo Squares are a popular dessert in the southeastern United States. They are also known as Blond Brownies, or Blondies (as they are made without any cocoa powder). They don't have anything to do with Africa -- the Congo region has no tradition of baked desserts such as brownies and cakes, and wheat (for flour) cannot be grown in Central Africa. In fact, most of Africa has little tradition of sweet desserts.

The name Congo Bars is a fanciful allusion to a mythical Congo, which also inspired the famous Congo Room of Las Vegas, and even the Congo Room of Canton, Ohio. Perhaps someone thought that all of the exotic ingredients (the chocolate, the coconut) might come from Africa. In New Orleans, there is a plaza called "Congo Square" (also known as Beauregard Square and now part of Louis Armstrong Park) which, in the early 19th century, was a gathering place for both free and enslaved African-Americans who met for marketing, music-making, and dancing -- and eating this variety of brownie? Who knows?

congo bar? the congo room of canton, ohio

What you need

two cups flaked coconut
one-half teaspoon salt (omit if using salted butter)
one teaspoon baking powder
two cups all-purpose flour
one cup unsalted butter, softened at room temperature
one & one-half cups light brown sugar, firmly packed
two eggs, lightly beaten
two teaspoons vanilla
one & one-half cups semi-sweet chocolate chips

What you do

All ingredients should be allowed to come to room temperature if they have been in the refrigerator. Preheat oven to 350° F.
Mix (or sift) together the salt, baking powder, and flour.
When oven is hot, place the coconut on a cookie sheet and toast until lightly browned (one or two minutes). Remove and let cool.
Using an electric mixer, mix together the butter and brown sugar. Add the beaten egg bit by bit, mixing well. Add vanilla. Stir in the flour mixture. Mix well with wooden spoon.
Gently stir in the chocolate chips and the toasted coconut.
Lightly grease (or butter) and flour a 9- x 13-inch cake pan. Spread the batter into the pan. Bake at 350° F for about 25 minutes. Remove from oven as soon as a sharp knife inserted into the center pulls away clean. Careful not to over-bake. Cool, cut into bars (or squares) and serve.

The coconut can be replaced, in whole or part, with your favorite chopped nuts (almonds, pecans, walnuts . . . ).

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