Congo Bars

Let the holiday treat season begin!  Between holiday parties and birthdays in December I've been a treat factory lately.  I've enjoyed every minute though!  There are so many different and tasty treats to make around this time of year I have trouble narrowing it down.  These bars are great because they combine a couple treats into one!

Center a rack in the oven and preheat to 350 degrees F.  Line a 9x13 inch pan with foil and lightly grease the pan.  In a small bowl stir together flour, baking powder, and salt.  In a separate bowl stir together the butter, brown sugar, egg, egg white and vanilla until just blended.

Stir in the flour mixture until just blended and smooth.

The mixture will be thick and sticky.  Scoop the batter onto different areas of the bottom of the prepared pan.

With a spatula (or your hands) spread the batter to cover the pan as evenly as possible.

Sprinkle walnuts evenly on top and gently press them into the batter.  Partially bake the later until it's beginning to come away from the sides of the pan, about 12-15 minutes.  Transfer the pan to a wire rack to cool while you prepare the brownie layer.

In a small bowl stir together flour, cocoa powder, baking powder and salt.  In a small saucepan, melt the butter and chocolate over low heat, stirring until smooth.  Transfer to a medium bowl and let cool for 5 minutes.

Stir the sugar into the chocolate mixture until incorporated.

Add the egg yolk and vanilla and stir until well blended.  

Add the flour mixture and stir until batter is smooth.  

Scoop the batter onto the congo layer.  With a spatula spread the batter as evenly as possible.  Bake the brownie until the top sets and feels firm, around 20 minutes.  Transfer the pan to a wire rack and let cool completely.  

To make the ganache drizzle, place the chocolate chips in a medium bowl.  I used some peanut butter chips as well.

In a small sauce pan bring the cream just to a boil.

Pour the cream over the chocolate chips.  Let stand for around 30 seconds and whisk together until smooth and creamy.

Set the mixture aside at room temperature just until it cools a little and begins to thicken.  

Pour the warm glaze into a small ziploc baggie.  Snip a small opening at one of the corners to allow a thin flow of glaze. Pipe thin lines of chocolate over the cooled brownie.  Set aside at room temperature until the glaze is set, around 1 to 1 1/2 hours.

These bars are so delicious.  The brownie layer is very moist and the crunch from the walnuts make the bar even better.  Sure to be a hit for any holiday!

Congo Bars

Serving size 18-24 bars

Congo Layer:

1 1/2 cups all purpose flour

1 1/4 teaspoon baking powder

1/4 teaspoons salt

3/4 stick butter, melted and cooled

1 1/4 cup firmly packed brown sugar

1 large egg

1 large egg white - save the yolk for the brownie layer

1 teaspoon vanilla extract

1 cup chopped walnuts

Brownie Layer:

1 cup +2 tablespoons flour

1/4 cup unsweetened cocoa powder

1/8 teaspoon baking powder

1/4 teaspoon salt1 stick butter

4oz semisweet chocolate, coarsely chopped

3/4 cup sugar

2 large eggs, lightly beaten

1 large egg yolk

2 teaspoons vanilla extract

Genache Drizzle:

3oz semisweet chocolate, finely chopped *or chocolate chips

3 tablespoons heavy cream

Center a rack in the oven and preheat to 350 degrees F.

Line a 9x13 inch pan with foil and lightly grease.

For the congo layer, in a small bowl stir together flour, baking powder and salt.  

In a separate bowl stir together the butter, brown sugar, egg, egg white and vanilla.  

Stir in the flour mixture until the batter is smooth.

Scoop the batter into the prepared pan and spread the batter evenly over the bottom of the pan.

Sprinkle the walnuts evenly on top of the batter and gently press them in.

Partially bake the layer until it starts to come away from the sides of the pan, around 12-15 minutes.

Transfer the pan to a wire rack to cool while you prepare the brownie layer.

For the brownie later, stir together flour, cocoa powder, baking powder, and salt in a medium bowl.

In a small saucepan melt the butter and chocolate over low heat and stir until smooth.

Transfer to a medium bowl and let cool for 5 minutes.

Stir the sugar into the chocolate mixture until incorporated.

Add the eggs, egg yolk, and vanilla and stir until well blended.

Stir in the flour mixture until the batter is smooth.

Scoop the batter onto the warm congo layer and spread evenly.

Bake the brownie until the top sets and feels firm, around 20 minutes.

Transfer to s wire rack to let cool completely.

To make the genache drizzle, place the chocolate in a medium bowl.

In a small saucepan bring the cream just to a boil.  

Pour the cream over the chocolate and let it stand for 30 seconds.  

Whisk together until smooth and creamy.

Set the mixture aside at room temperature just until it cools and begins to thicken.

Pour the warm glaze into a ziploc bag. 

Snip a small opening at one of the corners and pipe thin lines of chocolate over the cooled brownie.

Set aside at room temperature until the glaze is set, around an hour to an hour and a half.

Slice and enjoy!