There’s a short and recent history to this recipe. A little over a month ago, my husband requested “Congo Bars” to polish-off his birthday dinner. I didn’t have a recipe for Congo Bars nor did I really know what differentiated them from Blondies. And, after a little research, I didn’t have any answers. Congo Bars seem to lean a little more cookie-like in texture whereas Blondies seem to lean more gooey (less flour, more brown sugar). But I wouldn’t really say this is a hard-and-fast rule. Then there’s the whole add-in situation—coconut, nuts, butterscotch, bourbon—both Congo Bars and Blondies seem to be a baseline for a veritable kitchen sink of sweet and savory surprises.
Well, I tried them all! Got close with an OSR original Bulleit® Bourbon Blondies recipe, but the texture wasn’t quite right. Then came the finalist—the chart-topper in all categories: taste, texture, appearance, and staying-power—which is the recipe that I’m sharing with you today. It’s a bit of a Blondie/Congo Bar mash-up with Blondie-like gooeyness in the middle and Congo-Bar girth and crispness around the edges. As for the dusting of cinnamon and sugar on top, I liken it to the shell on a ramekin of crème brûlée—it makes them special. Tempted? Sure you are! Go ahead and make them today for the one that you love (even if that “one” is you!).
Click here to give this recipe a try and tell me what you think!
