The most addictive chocolate bars – soft, and crisp at the edges, chocolaty and nutty. Easy to make with only 10 mins prep and no mixer required
if you love soft chocolate chips cookies then you are going to fall madly in love with these Congo bars. To me, they are the perfect chocolate chip cookie; chocolaty, nutty and a breeze to make – a foolproof recipe. No need to pull out a mixer for this one folks!
I remember one time; I was running my mouth on the phone while making this and quickly remembered I did not include butter. And it was in the baking pan already – Aaaarrrggghhh!!
So I dumped the cake back in the bowl, add the butter, placed it back in the baking pan and baked. Holy moly! It came out really good.. Boy was I relieved.
The first time I ran across this recipe I was elated and glad to have finally come across an African dessert made out of chocolate…so I though, then recently, I stumbled upon it’s history and my whole world shattered. Ok, maybe this is gross exaggeration but I was really disappointed
Sometimes, it’s better to stay in your blissful ignorance .I was always so proud to present this as a true African Chocolate dessert. Anyways, I have this chocolate puff puff here that I created to console myself- they are really good you should give it a try.
I based this recipe off of this my brownie recipe, fluffed it up a tiny bit and converted it to coconut -land. The toasted coconut gives it a nutty flavor without it being overpowering with nuts. It is customary to also include pecans in these bars – so feel free to include some.
These disappear quickly adults and kids both enjoy, so double up. I would truly advise not to make this when you are all alone. You will eat the whole thing- You have been warned!
For an ultimate experience serve with vanilla ice cream on the side
- 1 stick or 1/2 cup unsalted butter 115 gram
- 1 cup all purpose flour Regular baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon Almond extract
- 8 oz. 1 cup chocolate chips
- 1 cup toasted coconut
- Pre-heat oven to 350 degrees
- Bake 1cup coconut flakes in the oven on 350 degrees, for about 10 minutes until some parts turn brown. Let it cool.
- Spray an 8×8 inch-baking pan with cooking spray; set aside
- In medium saucepan butter over medium heat until melted. Set aside and let it cool
- Meanwhile whisk flour, salt, baking powder and in a medium bowl; set aside
- In a large bowl, whisk eggs, almond white and brown sugar until combined.
- Stir in melted butter, mix and add flour mixture until everything has been fully incorporated
- Add chocolate chips, toasted coconut and scoop batter on to prepared pan and bake for about 20-22 minutes or until a toothpick comes out clean
- Allow to cool before slicing into square shapes about 12