First things first: This is another of the recipes from my grandmother, which I’ve made to verify that what I think are the instructions, and what are the actual instructions, are in fact the same thing. You’ll notice a distinct lack of oatmeal in this recipe. You’re welcome.
A caveat before we get started: I have no idea why these are called Congo Squares. I’m sure it was some super charming 1950’s thing that had literally nothing to do with the Central African nation, but ultimately these are blondies. Also, I used butter instead of shortening because Mrs. Butcher would have a heart attack over the possibility of me having a heart attack by eating something with shortening in it once a year.
Here’s what you’ll need:
1 Lb. Brown Sugar
2 ¾ Cups Flour
2 ½ tsp. Baking Powder
Pinch of Salt
⅔ Cup Shortening
1 Cup Nuts
1 pkg. Chocolate Bits
Melt shortening over medium heat on the stove. Add brown sugar and mix well, taking care not to overheat the mixture. You don’t want the shortening (or butter) to darken. Cool.
Pour the shortening/sugar into a mixer bowl because you do not want to do the rest of this by hand. Add eggs, one at a time. Then add dry ingredients, mixing in nuts and chocolate bits last. This isn’t so much a batter as it is a dough, and it will be very thick.
Spread dough into a greased 15 ½” x 10 ½” pan.
Bake in a 350-degree oven for 25-30 minutes. Test with a toothpick to see if it comes out clean, and that the top is golden brown.
Let it sit for about 10 minutes to set, and then destroy it with a fork while guzzling a gallon of milk.