Mama Dip’s Congo Squares

Throughout my culinary career, two chefs I’ve always admired and looked up to are Mildred “Mama Dip” Council, Founder of Mama Dip’s Kitchen in Chapel Hill and Walter Royal, Executive Chef at Angus Barn in Raleigh. I love sharing their recipes with members at Old North State Club. There is no coincidence that if you come to the lake for Steakhouse Night, you will notice Chef Royal’s chocolate chess pie is also on the menu. Mama Dip’s southern desserts have been featured on dessert menus and member events here at ONSC as well. Chef Council’s Congo Square Recipe is the newest addition to the cookie and dessert bar menu. I hope you enjoy!

Ingredients:

  • 6 oz Butter, melted
  • 2 1/4 Cups Brown Sugar
  • 3 Eggs, beaten
  • 2 3/4 Cups All Purpose Flour
  • 2 1/2 TSP Baking Powder
  • 1/2 TSP Salt
  • 1 Cup Chocolate Chips
  • 1 Cup Pecans, toasted

Directions:

  1. Preheat oven to 325°F Butter and flour a half hotel pan.
  2. Mix melted butter and brown sugar until smooth. Add beaten eggs to butter and sugar mixture.
  3. In a separate bowl mix all-purpose flour, salt and baking powder together, and add into bowl of wet ingredients.
  4. When the ingredients are blended together fold in chocolate and toasted pecans.
  5. Pour into prepared half hotel pan.
  6. Place in preheated oven and bake for 30 minutes.
  7. Let cool and cut into 2 dozen bars.

Yields 2 Dozen