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A Guest Post: Asking for Help and Caramel Congo Bars.

April 7, 2013 by hipfoodiemom 25 Comments

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Caramel Congo Bars | Vintage Kitchen Notes_main

Blogging and cooking has not only been therapeutic for me but it’s also introduced me to many many wonderful people and fellow bloggers I am proud and honored to call my friends. We’ve had this post ready to go for a few days now and during that time, Buenos Aires was hit with huge storm.  This guest post is from my dear friend, Paula, who lives in Buenos Aires. The guest post and recipe below is hers and I am so honored to have her here.  Paula, thank you again, dear friend.

 

Some of my friends ask me how I have time to cook and bake so often, watch and play with the kids, blog and keep the house in order etc. I’d like to think that I channel Superwoman sometimes and I am a big believer in-  if you want to do it, you’ll find the time. Some days, my cape is boldly flying in the air, my hands are on my hip, my chest in the air and I feel like I can do anything. Everything. All within a 24 hour period. Other days, I feel blah and lazy and I just want to take a nap with my 2 year old and stay in bed. These are the days I let the laundry pile up, the toys and clutter remain where they are, I’m not as strict about the homework and I heat up leftovers or make chicken nuggets. Or, we order a pizza.

 

Superwoman ate pizza. I’m sure of it.

 

This week is Spring Break and we are headed to Los Angeles to see my brother’s family, meet up with friends and eat. I can’t wait. I somehow thought in this crazy head of mine that I could still cook one or two dishes while in LA and keep the posts going.  .  It sometimes takes a while for reality to set in for me and then I take a step back and re-access my priorities, my thinking etc. This week is for relaxation, getting some sun and spending time with family and friends. The blog is very very important to me but I know when to ask for help. I know when to reach out to my outrageously talented blogger/foodie/baker friends.

 

So, I did.

 

I am so thrilled to be bringing you two amazing recipes this week from my dear friends. I have mad respect for these women and appreciate them so much.

 

Today’s guest post is from Paula Montenegro from Caramel Congo Bars drizzle | Vintage Kitchen

How are you today Hip Foodie Mom readers? Another week is starting and I’m here to tell you about some superb bars that I hope will start making an appearance in your kitchen. There is something very special when one of your best blogging friends asks you to guest post for her, as is the case with Alice today. I don’t know when we clicked exactly, but for a few months now she and I have bonded over recipes, ways of thinking about food, emails. She’s my sweet, talented friend whom I hope to meet some day, hopefully very soon.

 

So it’s fair that I share with you one of my favorite findings of the last weeks. Caramel Congo Bars, or a layer of blondie topped with a layer of brownie and drizzled with dulce de leche or caramel sauce. I blog from Caramel Congo Bars close up | Vintage Kitchen

 

 

Print Recipe
5 from 1 vote

Caramel Congo Bars.

Recipe should make 18 to 24 bars, depending on the size
Course: Dessert
Author: Vintage Kitchen

Ingredients

For the blondie layer:

  • 1 1/3 cups 175g all purpose flour
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 oz. 85g unsalted butter, melted and cooled
  • 1 ¼ cups 225g firmly packed light brown sugar
  • 1 large egg
  • 1 large egg white
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped walnuts

For the brownie layer:

  • 1 cup + 2 Tbs 150g all purpose flour
  • ¼ cup 25g unsweetened cocoa powder
  • 1/8 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 oz. 115g unsalted butter
  • 4 oz. 115g bittersweet chocolate, coarsely chopped
  • 1 1/3 cups 260g sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract

For the glaze:

  • ½ cup dulce de leche or caramel sauce
  • 2 Tbs cream

Instructions

  • Preheat oven to 350ºF / 180ºC. Line a 13x9 inch (33x23 cm) baking pan with foil that hangs down the two long sides, or butter and flour it.

For the blondie layer:

  • In a bowl mix the melted butter, sugar, egg, egg white and vanilla until well blended.
  • Sift the flour, baking powder and salt directly on top of the mixture and mix until no dry spots remain. Drop the blondie thick batter by tablespoons onto the pan.
  • Carefully spread the mixture, trying to get an even layer. Don´t become too obsessed with it though. Sprinkle the nuts on top.
  • Bake for about 20 minutes, until it´s no longer shiny on top. This is only a partial bake, so don´t let it bake completely and dry out.
  • Transfer to a wire rack while you make the brownie layer.

For the brownie layer:

  • Melt chocolate and butter together, either in the microwave (at 30 second intevals, stirring well between each. It should take a minute or so to melt), or on top of a double boiler without letting the bottom of the pan touch the water. Transfer chocolate mix to a bow and let cool a few minutes.
  • Add sugar and mix well with a spatula. Add eggs, egg yolk, vanilla and mix until smooth. Don´t beat the batter.
  • Finally add the flour, cocoa, baking powder and salt, sifting it directly on top of the chocolate batter. (You can sift all dry ingredients before onto a piece of wax paper or a bowl too, and then just add them without sifting again). Mix well with the spatula.
  • Spread evenly on top of the blondie layer. To do this, drop the thick batter in tablespoons all through the surface, then spread carefully with the back of a spoon or a spatula. The warm blondie layer will help the spreading a bit.
  • Bake for about 25 minutes, until it´s dry on top and a tester comes out with moist (but not wet) crumbs attached. Don´t let it dry or the bars will be tough.
  • Let cool on a wire rack. Unmold, drizzle with dulce de leche or caramel and serve.

For the glaze:

  • Heat dulce de leche or caramel with the cream in a small saucepan, until it becomes thinner.

Recipe barely adapted from Caramel Congo Bars | Vintage Kitchen_sidebyside

 

 

 

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Filed Under: Baking, Brownies, Desserts

Previous Post: « Chocolate Lava Cakes!
Next Post: A Guest Post: Brass Monkey and Peanut Butter and Jam Cookie Bars »

Reader Interactions

Comments

  1. The Ninja Baker

    April 7, 2013 at 11:51 pm

    You are superwoman, Alice. So is Paula =)

    Very happy to see and now have this fabulous 3 layer congo bar recipe.

    And yes, the photos are fantastic!

    Reply
    • hipfoodiemom

      April 11, 2013 at 8:09 am

      Hi Kim!
      I know, right?! Paula’s photos and recipes are FABULOUS. Thank you for the sweet comment! 🙂

      Reply
  2. Nancy @ gottagetbaked

    April 8, 2013 at 10:41 am

    You are definitely superwoman, Alice. I admire you so much, just as I admire Paula. This is such a perfect pairing – I can’t say enough about how much I love ‘n respect the two of you. You guys work so hard. Alice – you deserve a restful vacay where you don’t have to lift a finger. Enjoy every moment away, lady! And Paula – I’m devastated to hear about what’s happening in Buenos Aires. I can’t believe you still managed to make and then blog about these caramel Congo bars (which, by the way, I’d sell my right arm for…well, maybe I’d sell my Husband’s right arm for 😉

    Reply
  3. Paula @ Vintage Kitchen

    April 8, 2013 at 3:55 pm

    I´m so, so glad to be guest posting here Alice! Thanks Nancy and Kim, your comments made my day girls!

    Reply
  4. Laura Dembowski

    April 8, 2013 at 6:11 pm

    These are so creative! I never would have thought to layer blondies and brownies. The caramel takes them to another level!

    Reply
    • hipfoodiemom

      April 11, 2013 at 8:13 am

      Thanks so much for the comment, Laura! As everyone is saying here, Paula’s creativity and talent is endless. Be sure to visit her blog! you won’t be disappointed.

      Reply
  5. Lisa

    April 8, 2013 at 8:55 pm

    Paula’s creativity and talent never cease to amaze me, these congo bars being no exception. The brownie-blondie amalgam with a creamy dulce de leche drizzle? I’ll take a dozen..or three! Fantastic guest post, Paula!

    Reply
    • hipfoodiemom

      April 11, 2013 at 8:06 am

      Hi Lisa, totally agree with you! Brownie-blondie amalgam. . omg, love that!

      Reply
  6. ashley - baker by nature

    April 9, 2013 at 7:26 am

    Whoa! These congo bars…. I NEED!

    Reply
    • hipfoodiemom

      April 11, 2013 at 8:14 am

      I know, right?! Thank you for the comment, Ashley!

      Reply
  7. Heidi @foodiecrush

    April 9, 2013 at 8:15 am

    THanks for the intro to Paula, these babies are divine!

    Reply
    • hipfoodiemom

      April 9, 2013 at 5:10 pm

      Heidi, Paula is wonderful and her blog is such a delight! Aren’t these delicious? I have to make these for myself soon!

      Reply
  8. Lilly Sue

    April 17, 2013 at 7:49 am

    WOW, these look too good to be true!! I could eat one 🙂

    Reply
  9. Mimi

    April 23, 2013 at 2:55 am

    These are some pretty yummy looking bars! I must make them!

    Reply
  10. How Recipe

    April 24, 2013 at 7:29 am

    Love this type of desserts much.

    Reply
  11. comment pirater un compte facebook en 5

    November 14, 2013 at 4:56 pm

    Fondu,résistant chaud Contrairement à concevoir pour premi

    Reply
  12. http://www.wat.tv/video/pirater-compte-facebook-6jao9_6ikx5_.html

    November 24, 2013 at 12:17 pm

    Désuet,râpeuse pneu contre commencer considérant probl

    Reply
  13. Maria

    October 12, 2015 at 7:12 am

    I will try to make this recipe over the weekend.
    It seems delicious!!!

    Reply
  14. Kodlama

    March 27, 2020 at 11:57 am

    5 stars
    Tried and liked it so much!

    Reply
  15. inkjet Kodlama

    September 3, 2020 at 8:57 am

    Tried and liked it so much!

    Reply
  16. Laura Macintosh

    June 17, 2021 at 1:55 am

    Hi ,I’m looking for the finest blog to post one of my client’s articles. During my search, I came across your blog. Well, I found that the posts on your blogs are quite edifying and admirable to read. So, I’d like to suggest your (https://hipfoodiemom.com/)  to my clients.Now, I’m reaching out to you to ask if you are interested in posting sponsored content on your blog. If so, please devote some time to tell me your thoughts in your busy schedule.I hope our post will definitely bring you valuable information to your avid readers.I’m eagerly waiting to hear from you soon. Thank you,Regards

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Trackbacks

  1. Pear and Almond Cake – a guest post at Funny Life Stories – Vintage Kitchen says:
    May 10, 2016 at 6:13 pm

    […] a good thing all my guest posts were written and sent by the time the water came. Following the caramel congo bars and the tropical honey panna cotta, today I´ll be sharing cake. I´m guest posting over at Gina´s […]

    Reply
  2. Leek and Potato Soup - a guest post from Hip Foodie Mom - Vintage Kitchen says:
    May 18, 2016 at 6:46 pm

    […] we were meant to meet through food and become friends, and be comfortable with each other to ask for help when we need it, even though we´ve never met face to face. Yeah, I´ll go with that and enjoy […]

    Reply
  3. Pear and Almond Cake - a guest post at Funny Life Stories - Vintage Kitchen says:
    May 18, 2016 at 6:47 pm

    […] a good thing all my guest posts were written and sent by the time the water came.Following the caramel congo bars and the tropical honey panna cotta, today I´ll be sharing cake.I´m guest posting over at Gina´s […]

    Reply
  4. Caramel Congo Bars - a guest post at Hip Foodie Mom - Vintage Kitchen says:
    August 15, 2017 at 5:07 am

    […] cups with Pork Ragu, Sweet Cinnamon sugar Pull apart bread or homemade Korean Dumplings. So go get the recipe there, and take the time to browse over her recipes. She even makes brussels sprouts sound […]

    Reply

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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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