Congo Squares | Martha Friend (sharing for Lyn Gelperin)


  • 2 3/4 cups sifted flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 2 1/4 cup brown sugar
  • 3 eggs
  • 1 cup nuts
  • 1 package chocolate chips


Mix and sift flour, baking powder and salt. Melt shortening and add brown sugar. Stir until well mixed. Allow to cool slightly. Add eggs, one at a time, beating well after each addition. Add dry ingredients, then nuts and chocolate chips. Pour into greased pan. Bake at 350 for 25 minutes. When almost cool, cut into squares.

What makes it special?

This recipe is from my mom’s recipe book. She died when I was very young and although I’ll admit I don’t make it very often (if there is a cooking gene it skipped me), simply reading over her handwritten recipe is enough to make me smile and feel wrapped up.

What’s your connection to Princeton?

I grew up on Harrison Street and attended University League Nursery School, Riverside School, JWMS (now PMS) and graduated from PHS. I left for a few years after high school to explore life (and myself) outside of our town but eventually came back to begin my 25+ year teaching career at Littlebrook School. Princeton will forever be home, no matter my zip code.

Submitted by Martha Friend (sharing for Lyn Gelperin)

Photo shared by Martha Friend (sharing for Lyn Gelperin)

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