One of my favorite desserts is Cookie Cake. Conga Bars are exactly that, but cut like brownies. I made these recently for a football game tailgate. They are a hit with every crowd. The ingredients are simple and easy to have on hand, and they bake up in a snap. Also great when frozen.
1 and 1/3 sticks (2/3 cup) unsalted butter, melted
1 lb. (1 box) light brown sugar
2 Tablespoons best vanilla
3 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 package semi-sweet chocolate chips
Optional: one bag of coconut shavings, chopped walnuts.
Preheat oven to 350 degrees. Grease a 9x13x2 inch pan.
Melt butter. Stir in brown sugar and vanilla and allow to slightly cool. Add eggs, one at a time, beating after each.
Sift together and blend flour, baking powder, and salt. Blend with wet ingredients. Fold in chocolate chips.
Spread batter into greased pan. Bake for 30 minutes at 350 degrees, or until toothpick clean.