Congo Squares  
  By Charlotte Hope Smith Meaders of Fairburn & Atlanta, GA    
  A favorite of Methodist women everywhere  

1 1/3   sticks   margarine  
1   pound   dark brown sugar  
2   tsp   vanilla extract  
1/8   tsp   almond extract  
3     eggs  
2 3/4   cups   plain flour  
1/2   tsp   salt  
1   Tablespoon   baking powder  
12   oz   semisweet chocolate chips  
1   cup   pecans ,   salted, roasted, chopped

  1. Melt margarine and stir in sugar, vanilla, and almond extract.
  2. Beat eggs and add to the margarine and sugar mixture.
  3. Sift together the flour, salt, and baking powder.
  4. Add the flour mixture to the margarine-sugar-egg mixture. Mix by hand.
  5. Stir in chocolate chips and nuts.
  6. Pour or spread into a greased and floured 14" x 10" (or larger) pan
  7. Bake at 350 degrees for 25-30 minutes, or until nicely browned.

Note: The batter may be very stiff like bread dough, or it may be thick and spreadable like warm frosting. Either way, it will come out fine. If you're taking these on a road trip to Florida, you may eat the first one when you're halfway there. (That's the rule, no use arguing.)

From the kitchen of Scott and Glenn | Recipe database | Edit recipe