Wednesday, October 13, 2010

Conga bars

Inspired by Sheryl's post with a great tomato relish recipe, I am posting a recipe that I made last night.

It's not at all healthy but it's very easy to make and very yummy. I was going to take a photo of my finished product to put on here, but our oven has a bad habit of overbrowning the top of cakes and slices so I have had to revert to the more attractively styled picture from Huey's website. There is also a printable version of the recipe here.

  • 225 g brown sugar
  • 4 large eggs
  • 250g unsalted butter, melted
  • 2 tbsp vanilla essence (that seemed a bit over the top so I just used one)
  • pinch of salt
  • 150g self raising flour, sifted
  • 300g dark cooking chocolate, chopped (can substitute other types of chocolate)
  • cooking oil spray (for greasing, I didn't bother with that, just use baking paper)
  • Preheat oven to 180 degrees Celsius (fan forced), 200 normal (if your oven is too hot, like ours, make it a bit less)
  • Beat sugar and eggs in a large bowl using an electric mixer, until smooth
  • Then add melted butter, vanilla, salt and flour, continually mixing
  • Add chocolate and fold in with a wooden spoon. Transfer mixture to greased or paper lined slice tin, smooth top and give tin a bang on the workbench (removes air bubbles). Mixture may seem a little runny but it cooks up fine.
  • Cook in the oven for 20-30 minutes or until just set but still a little soft in the centre.
  • Set aside to cool before cutting into bars. The chocolate makes a nice layer at the bottom of the slice and the top is a bit brownie-ish.
What I want to know is why are they called conga bars?? Any ideas?

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