Knowing my passion for good family recipes, Colette Leclerc from Saint-Irénée in Quebec kindly shared her recipe during a meeting at the Cercle des Fermières. These Bars are so popular with her family that she has often made them twice in the same week.
They are tender and mellow with a subtle taste of caramel. It is the ideal dessert to share when meeting with friends or adding to lunch boxes. I’m pretty sure you too are going to want to share this recipe when you’ve tried it.
The first time I tried Colette’s recipe I didn’t pay attention to the size of the pan and made them in a 9 “x 13” pan rather than a 10 “x 15” pan. They are delicious cooked in both sizes but I admit I have a preference for the smaller mold like the one used in this recipe. If you decide to cook them in the larger size, the cooking time will have to be reduced by 2 to 3 minutes.
When I prepare desserts containing oil, I prefer sunflower oil, but any neutral vegetable oil is fine too.
18 bars
Set the oven rack in the center of the oven. Preheat the oven to 350 ° F (180 ° C). Butter a 9 in x 13 in (23 cm x 33 cm) pan
In large bowl or stand mixer, beat eggs, brown sugar, oil and vanilla on high speed for 5 Minutes.
In another bowl, whisk together flour, baking powder and salt. Stir into the egg mixture on low speed until smooth not more. Fold in the chocolate chips with a spatula or a wooden spoon.
Pour the dough into the pan, spread it with a spatula. Bake 15 to 17 minutes until a toothpick inserted in the center comes out clean. Cool 15 minutes before cutting into bars. Store immediately in an airtight plastic container.
Ingredients
Directions
Set the oven rack in the center of the oven. Preheat the oven to 350 ° F (180 ° C). Butter a 9 in x 13 in (23 cm x 33 cm) pan
In large bowl or stand mixer, beat eggs, brown sugar, oil and vanilla on high speed for 5 Minutes.
In another bowl, whisk together flour, baking powder and salt. Stir into the egg mixture on low speed until smooth not more. Fold in the chocolate chips with a spatula or a wooden spoon.
Pour the dough into the pan, spread it with a spatula. Bake 15 to 17 minutes until a toothpick inserted in the center comes out clean. Cool 15 minutes before cutting into bars. Store immediately in an airtight plastic container.
