These Congo Bars are loaded with brown sugar, butter, and two types of chocolate chips. Gooey in the middle, crispy on the edges—perfection!
So, picture this. It’s a rainy Saturday afternoon. I’m in my kitchen, wearing sweatpants that have definitely seen better days, and I’ve got that itch. You know the one. The “I need something sweet, chocolatey, and totally over-the-top” kind of itch. I rummage through the pantry and realize I’ve got the makings of something magical: Congo Bars.
Now, if you’ve never had a Congo Bar before, let me tell you—they’re like if chocolate chip cookies and blondies had a delicious, gooey baby. I made these on a whim for a friend’s potluck, and I swear, they disappeared in 15 minutes flat. One lady even asked if I bought them at a bakery! (I didn’t. But I considered lying because, let’s be honest, they look fancy.)
And now? Congo Bars are my go-to for everything. They’re like that favorite song you can’t stop playing… only better, because chocolate.
Why You’ll Love This Congo Bars Recipe?
Let’s break it down. Why are these Congo Bars the thing you should be baking right now? (I mean, besides the fact that chocolate fixes pretty much everything.)
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They’re super easy. No chilling. No weird ingredients. Just basic pantry staples and a little muscle.
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Double the chocolate. I’m talking semi-sweet chunks and milk chocolate chips. If you’re gonna do it, do it right.
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That gooey center. The edges get all golden and chewy, but the middle stays soft and fudgy. If you’re into underbaked cookies, these are for you.
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They feed a crowd. Or, you know, you can eat half the pan yourself. No judgment here.
Ingredient Notes:
Okay, let’s chat about the goods. Nothing fancy, just the stuff that makes magic happen.
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Butter (1 cup, aka 2 sticks)
Room temp, always. Melted butter makes them greasy. Cold butter? Don’t even think about it. Room temp gives you that fluffy, perfect base. -
Brown sugar (2 cups, packed)
I go dark brown when I’m feeling extra. That deep molasses flavor? Chef’s kiss. -
Eggs (3 large)
Room temp again. Helps everything mix together like a dream. -
Vanilla (1 tablespoon)
Go heavy-handed here. Cheap vanilla works, but the good stuff? Makes it sing. -
Kosher salt (1 teaspoon)
A little salt makes the sweet pop. You won’t taste it outright, but you’ll miss it if it’s not there. -
Baking powder (2 teaspoons)
Gives these bars lift. You want ‘em thick and soft, not dense bricks. -
All-purpose flour (2½ cups)
The structure! Without it, you’ve got soup. -
Semi-sweet chocolate chunks (1½ cups)
Chunks > chips, always. They get all melty and uneven, which makes every bite a surprise. -
Milk chocolate chips (1 cup)
Sweet, creamy, and balances out the semi-sweet. If you hate milk chocolate (who even are you?), swap for dark.
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How To Make Congo Bars?
Step 1: Preheat & Prep
Fire up that oven to 350°F. Line a 9×13-inch pan with
Step 2: Cream the Butter & Sugar
Grab your hand mixer (or a wooden spoon if you’re feeling old school). Cream 1 cup butter with 2 cups brown sugar until it looks fluffy and light brown. Like wet sand at the beach… in a good way.
Step 3: Add Eggs & Vanilla
One egg at a time, friends. Mix 3 eggs in slowly, then pour in 1 tablespoon vanilla. Take a whiff. Smells like heaven, right?
Step 4: Dry Stuff Time
In another bowl (or the same one if you hate dishes—same), whisk 2½ cups flour, 2 tsp baking powder, and 1 tsp kosher salt. Add to the wet ingredients a little at a time. Don’t overmix! You want it just combined.
Step 5: Chocolate Bomb
Fold in 1½ cups semi-sweet chunks and 1 cup milk chocolate chips. Eat a handful. Quality control, obviously.
Step 6: Spread & Bake
Spread the batter evenly into your pan. It’s thick, so take your time. Bake for 30-35 minutes until the edges are set and golden but the middle still has a bit of wobble.
Step 7: Cool (If You Can Wait)
Let them cool in the pan for about 10 minutes. Then lift out using the
Storage Options:
- Room Temp: Airtight container, up to 5 days.
- Fridge: Keeps them firmer if your kitchen is hot.
- Freezer: Wrap ‘em tight and they’ll last 3 months. I keep a stash for “emergencies” (read: Tuesday afternoons).
Variations and Substitutions:
- Add nuts: Walnuts or pecans are fab if you like crunch.
- Swap chocolates: Try dark chocolate, white chocolate, or peanut butter chips.
- Swirl in peanut butter: Dollop a few tablespoons on top before baking.
- Make ‘em gluten-free: Use a 1:1 gluten-free flour. I’ve tested it—still chewy and perfect.
- Brown butter: If you have the patience, brown the butter first. It adds a nutty flavor that’s totally next-level.
What to Serve with Congo Bars?
- Ice cold milk: Classic, and necessary.
- Coffee: Morning, noon, or night.
- Vanilla ice cream: A warm bar with melty ice cream? Stop.
- Whipped cream & berries: If you’re feeling fancy.
Frequently Asked Questions:
What’s the difference between Congo Bars and Blondies?
Blondies are usually more like cookie dough, while Congo Bars are gooier and loaded with chocolate chunks. It’s a vibe.
How do I know they’re done?
The edges should look golden. The middle will seem underbaked but firms up as they cool. Trust me, don’t overbake!
Can I halve the recipe?
Totally! Use an 8×8 pan and cut the recipe in half. But… why would you want fewer Congo Bars?
And there you have it. The BEST Congo Bars you’ll ever make. They’re simple, gooey, and packed with chocolatey goodness. Seriously, these are the bars you bring to a party and everyone asks for the recipe.
Make ‘em and let me know how they turn out! Snap a pic, tag me, or drop a comment below. I can’t wait to hear what you think.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Congo Bars
Ingredients
- 1 c 2 sticks butter, at room temperature
- 2 c brown sugar packed
- 3 large eggs at room temperature
- 1 tbsp vanilla extract
- 1 tsp kosher salt
- 2 tsp baking powder
- 2 1/2 c all-purpose flour
- 1 1/2 c semi-sweet chocolate chunks
- 1 c milk chocolate chips
Instructions
- Before you start make sure your oven is preheated to 350°F (175°C).
- Take a 9x13-inch baking dish. Line it with parchment paper. Lightly grease the dish.
- To prepare the batter grab a bowl. Cream together the butter, at room temperature with the packed brown sugar until it becomes fluffy.
- Next add in the eggs, vanilla extract, kosher salt and baking powder. Mix everything well.
- Gradually incorporate the all-purpose flour into the mixture until it is just combined.
- Now it's time to fold in both the sweet chocolate chunks and milk chocolate chips.
- Transfer the batter into your baking dish. Make sure to spread it out evenly.
- Place your dish in the oven. Bake for approximately 30 minutes. You'll want to see set edges while keeping a slightly gooey center.
- Once done baking let the bars cool, in their pan for 5 minutes.
- After cooling down cut them into bars to be served and enjoyed!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
I made the c8ng9 bars bit with a couple of additions. I used 2.5 sticks of butter and added the toffee chips for the crunch. I have also tried them with butter scotch chips. Additional butter and toffee chips made such a good, delicious yumminess to it!