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Congo Squares

Reviewed: Apr. 1, 2008
I have been making congo squares for many years. My mom and chef sister still can't make them like I do. The secret is to beat each of the three eggs one at a time for three minutes each. The texture of the final product is much better and bakes lighter. Bake at 350 degrees for 28 minutes only, even if they don't look done. Also, I use Crisco instead of butter and one 1 pound box of LIGHT BROWN sugar. When they are at room temp, they are very gooey inside. Good luck! I think if you use my tips, you too will be a congo square Queen like me! lol
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Congo Squares

Reviewed: Jan. 7, 2008
I have been making this recipe for years and it's a favorite of everyone who tries them. My mom and chef sister still can't make them like I do. My secret is to add each egg seperately and beat thrre minutes after each addition. I takes a few more minutes but the texture of the final product is better. Also, bake at 350 degrees for 28 minutes and no longer. If they are overcooked they just aren't the same. When cooled to room temperature, they are really gooey inside. Good Luck!
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19 users found this review helpful

 
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