Sunday, October 25, 2015

Congo Bars Recipe

250g butter, soften
1 3/4 cups light brown sugar
1 1/2 tsp vanilla
3 large eggs, weighing about 60g each
a pinch of salt
2 1/2 cups of self raising flour
1 cup callebaut 54% cocoa choc buttons
1 cup bittersweet ghirardelli choc buttons
extra imported store bought choc buttons to spread on the batter

- Using a wooden laddle mix butter with sugar and vanilla until all the butter disappears in the sugar.
- Add eggs one by one. Mix and please do not cream the eggs. 
- Add the sifted flours in 3 additions, fold them in and not stir the batter. 
- Mix the choc buttons and spread in 12x12 tin. Bake in a preheated oven at 160C for about 18 minutes.


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