This recipe reportedly appeared in the Chicago Tribune early in the twentieth century. Conga Bars are a lot like a Blondie, but the texture is chewier. Here, Brazil nuts are added for a more exotic flavor.

INGREDIENTS | YIELDS 24 BARS

• 2¾ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 2/3 cup melted butter
• 2 cups brown sugar
• 3 eggs
• 2 teaspoons vanilla
• 1 cup chopped Brazil nuts or other nuts
• 6 ounces chocolate chips
• 1 cup coconut, optional

1. Preheat oven to 350°F. Butter 10" × 15" jelly roll pan.

2. Sift together flour, baking powder, and salt; set aside.

3. Pour butter into a mixing bowl. Add sugar; whisk until you can no longer feel sugar granules. Add eggs one at a time, beating well after each addition.

4. Blend in vanilla. Stir in flour mixture until smooth. Fold in remaining ingredients.

5. Spread in pan; bake 25–30 minutes. Cool and cut into bars.