Friday, June 11, 2010
Think of the fudgy brownie you find yourself craving every so often. Now, switch gears to mentally savor the ultimate chewy chocolate chip cookie. The texture can only be described as a “brookie” - a wonderful blend of two well loved American classics. This fast-to-fix cookie bar has the most pleasing, chewy bite.
This cookie/brownie combo was called “Congo Bars” for most of my childhood (I date myself, I know).
Judy Rosenberg - owner of Rosie’s Bakery (and author of one of my favorite cookbooks - “Rosie’s Bakery All-Butter Fresh Cream Sugar-Packed No-Holds-Barred Baking Book” - whew...try saying that fast!) describes this exotic-sounding bar cookie:
“The Congo Bar is the brownie version of a chocolate chip cookie.”
There are many versions of this cookie/brownie combo. Most of the time, it involves a layer of brownie batter covered with another layer of cookie dough - resulting in a dark and light 2-layer bar. However, this version is much easier, and more satisfying.
These might seem similar to Blondies - which are another favorite of mine. But these bars are unique in that they don’t fall in the center, and they are not so dense.
When you take a bite, they don’t fall apart, and the nuts & chocolate add great texture.
I found this on bakerella.com - a recipe shared by her friend. You can get this whipped up in about 15 minutes - baked & cooling on a rack in an hour. The time it takes to devour them is substantially less.
For step-by-step photos and complete recipe, go to: