Monday, August 1, 2011

ABC - Congo Brownies


For this month's ABC recipe I wanted something quick and easy so I picked Congo Brownies from Flo Braker's "Baking for all Occasions". This recipe couldn't have been easier (or tastier for that matter). I really like my KitchenAid standmixer but every once in a while I enjoy making a quick dessert that only requires a bowl and a whisk. This was one of those desserts. Since it's made with melted butter, I could even use my butter straight from the freezer (time-saver!!!).


If you're wondering, what are Congo Brownies, you're not alone. I have no idea where the name came from but basically it's a brownie that consists of two layers; the bottom layer is a blondie and the top layer is dark chocolate brownie. I made these last week and took them with me to the bake sale. I decided to call them "Double Decker" brownies :o) They were a huge hit. I did manage to save a piece for hubby and myself otherwise I wouldn't have much to talk about in this post :o)

Look at that fudginess in the middle and the crunchiness on top!
Here are my tasting impressions: the bottom layer was buttery and caky with wonderful caramel undertones from the (dark) brown sugar. The top layer was super chocolaty and fudgy. The crunch from the toasted nuts (almonds) added a nice contrast. Definitely a winner!

Final thoughts/tips:
  • Hubby enjoyed his Double Decker brownie very much. He gave it a 9 out of 10!
  • Changes to the recipe: omitted the salt in both layers and used salted butter (hubby accidentally bought salted butter instead of unsalted, so I figured this would be a great way to use it without any negative effects). I subbed half of the granulated sugar in the brownie layer with dark brown sugar. I think it gives brownies a slightly chewier texture and it keeps them most. Instead of "hiding" the nuts (almonds for me) in between the two layers, I thought the nuts deserved to be noticeable and that's why I put them on top. Because of that change, I decided to forgo the chocolate glaze/drizzle on top.
  • If you'd like to give these brownies a try, you can find the recipe on Cookstr.com. You won't regret it!
  • Don't forget to check out the ABC blog roll.

10 comments:

  1. They were so good... they totally took me by surprise, specially since I'm not a fan of the blondies in the first place....

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  2. My mother-in-law used to make something called Congo bars; they were kind of cross between brownies and chocolate chip cookies. Yours look delicious!

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  3. They look yummy! And it is fun to not use the mixer once in a while, isn't it?

    So how long did it take for it to be completely demolished at the bake sale?

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  4. These look so good! I didn't have a chance to get them made, but I do intend to give them a try! They look so pretty!

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  5. I love Brownies especially when they are soft and moisten.... Those Congo Brownies look awesome! Should try them soon...

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  6. I searched and searched and was never able to find out why these are called congo bars. There must be a story--but in the meantime I'll just enjoy them. Thanks for a nice post.

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  7. They look great! I have a feeling they are going to be dangerous having around.

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  8. These look delicious! The almonds on top are making these brownies tempting for me. Good call on sprinkling them on top! How are you Hanaa?! Ramadan Mubarak to you and your family:)

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  9. Brownies - who doesn't love a good brownie? They look delightful! ~Megan

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  10. ב''ה

    Wow! Those look fantastic. I bet they tasted great.

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