Brown Sugar Chocolate Chip Bars: AKA Congo Squares

Damon Lee Fowler’s “Aunt Margaret’s Congo Squares”

When I make a version of chocolate chip cookies, and there’s no vanilla in the recipe, I’m immediately weary. Why? I’m an amateur baker – shouldn’t I trust the professionals?

This time, I do. I trust Damon Lee Fowler and his guide New Southern Baking.

These prep in no time. Ok, maybe 5-10 minutes. No recipe modifications or adjustments needed.

Why is this recipe beautiful?

The bars are delicious.
You don’t have to remember to take butter out of the fridge (“softened”); it uses melted butter.
In the time it takes to pre-heat your oven, the bars are prepped and ready to go in.

Fortunately, Mr. Fowler’s recipe is not only available in his book (buy it on Amazon), but it’s posted online, thanks to the Savannah Morning News.

I should stress that these are not your standard “chocolate chip cookie bars”. They have rich, brownie-like texture and a depth of flavor from brown sugar/toasted pecan combination that’s not found in a basic toll-house.