- Apr 20, 2013
- 17
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What happens when I crave a childhood pleasure and it turns out I am missing some necessary ingredients? I improve upon the original:
Wet
2/3 cup butter (unsalted)
2 cups sugar
1/4 cup blackstrap molasses
3 eggs
Dry
2 1/4 cups flour
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon corn starch
1/2 teaspoon salt
12 oz chocolate chips
Preheat oven to 350F. Spray 9X13 (inch) glass pan with release formula. Melt butter and cream into sugar and molasses. Allow to cool. Add eggs, one at a time, mixing fully after each egg. Mix Dry together and add to Wet, mix completely. Add chocolate chips. Immediately spread dough into pan and bake 25 minutes. Turn oven down to 325 degrees and bake 15 minutes.
These will have a stronger molasses flavor than the conventional congo square (made with brown sugar). Nearly doubling the chocolate chips increases chewyness. They are more brownie-like than bar-cookie like.
What was I missing? Brown sugar and baking powder. Fortunately, I knew how to make single-acting baking powder (1 part baking soda, 1 part cornstarch, 2 parts cream of tarter). However, this meant that it had to go into the oven on the quick. If you want a higher rise and a less chewy outcome, reduce the molasses to 2 tablespoons and increase soda and corn starch to 3/4 teaspoon and cream of tartar to 1 1/2 teaspoons. You may want to also increase the low-temperature bake time a few minutes.
Wet
2/3 cup butter (unsalted)
2 cups sugar
1/4 cup blackstrap molasses
3 eggs
Dry
2 1/4 cups flour
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon corn starch
1/2 teaspoon salt
12 oz chocolate chips
Preheat oven to 350F. Spray 9X13 (inch) glass pan with release formula. Melt butter and cream into sugar and molasses. Allow to cool. Add eggs, one at a time, mixing fully after each egg. Mix Dry together and add to Wet, mix completely. Add chocolate chips. Immediately spread dough into pan and bake 25 minutes. Turn oven down to 325 degrees and bake 15 minutes.
These will have a stronger molasses flavor than the conventional congo square (made with brown sugar). Nearly doubling the chocolate chips increases chewyness. They are more brownie-like than bar-cookie like.
What was I missing? Brown sugar and baking powder. Fortunately, I knew how to make single-acting baking powder (1 part baking soda, 1 part cornstarch, 2 parts cream of tarter). However, this meant that it had to go into the oven on the quick. If you want a higher rise and a less chewy outcome, reduce the molasses to 2 tablespoons and increase soda and corn starch to 3/4 teaspoon and cream of tartar to 1 1/2 teaspoons. You may want to also increase the low-temperature bake time a few minutes.
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