Print Recipe

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.