Is it just me or everyone else in this planet is feeling all tired... my eyes get painful especially at night and if i am not careful .. i might be down with a bad cough.. already right now i can feel the pain in my throat..
Weird enough when we were in Bangkok.. there was no sign of haze and the moment we were abt to land at the changi airport.. i cud see the haziness surrounding Singapore island.. sigh.. if it gets worse.. its not gonna do anyone good.. i just hope that it will clear soon cos I cant afford to fall sick right now..
Anyway eventho I'm swamped with lots of housework and laundry.. I managed to put aside an hour tdy to bake this cakey aka cookie brownie.. some might call this blondies.. i simply call this brownie.. both my boys are soooo inlove with this brownie that Hairi ate 5 pcs at one time.. hb ate 10 in one sit and i seriously think that this is gonna be his next "to do on monthly basis" thang.. just like my famous amos cookies.. these congo bars are definitely his kind of brownies and to be honest.. this brownie shud be called magic bars instead cos really.. right after u take it out of ur oven.. this thing is like magic.. now u see em.. now u dont muahahhaa
Thank you Bakerella for sharing this simple and yet yummie recipe and also thank you KG for trying it out and letting us know how wonderful this recipe is.. :o)
2 3/4 cup all purpose flour
2 1/2 tsp baking powder
1/2 teaspoon salt
2/3 cup butter, softened - I used 150g Anchor brand butter
1 lb. light brown sugar (Oh my and thank you!) - I used 320g
1 tsp vanilla
11.5 ounce package milk chocolate chips - I used 250g chopped valrhona (55%)
1 cup chopped pecans (optional) - I didnt use.. dont feel like it
Sift flour, baking powder and salt in a large bowl. Set aside.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix until combined.
Stir in chips and then pecans.
Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla, chocolate chips and nuts. Mix well.
Add dry flour mixture and stir until well combined.
Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 170C for 30 minutes or until top is golden brown. Make sure you don’t over bake!
Note: I baked it for 25 mins, 160C in my new pan that fits my silpat mat.. i am not too sure whats the size is and am too lazy to go to my pantry to check it out.. sorryyyyy