Congo Bars—aka chewy, buttery, brown-sugar heaven. Think blondies, but richer and more old-school. Here’s a classic, detailed, step-by-step recipe that comes out soft in the middle with crisp edges every time.
🍪 Classic Congo Bars
⏱️ Time
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Prep: 10–15 minutes
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Bake: 25–30 minutes
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Total: ~40 minutes
🍽️ Yield
1 pan (about 12–16 bars)
🛒 Ingredients
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¾ cup unsalted butter, melted
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2 cups brown sugar, packed (light or dark; dark = deeper flavor)
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3 large eggs, room temperature
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1½ tsp vanilla extract
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2¼ cups all-purpose flour
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2½ tsp baking powder
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½ tsp salt
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1½ cups chocolate chips (semi-sweet is classic)
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Optional add-ins:
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½ cup chopped walnuts or pecans
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White chocolate chips
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Butterscotch chips
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🔥 Step-by-Step Directions
Step 1: Prep the pan
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch baking pan or line with parchment paper.
Step 2: Mix wet ingredients
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In a large bowl, whisk together:
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Melted butter
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Brown sugar
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Mix until smooth and glossy.
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Add eggs one at a time, mixing well after each.
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Stir in vanilla extract.
Step 3: Mix dry ingredients
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In a separate bowl, whisk together:
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Flour
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Baking powder
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Salt
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Step 4: Combine
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Gradually add dry ingredients to the wet mixture.
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Stir until just combined—don’t overmix.
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Fold in chocolate chips and any add-ins.
Step 5: Bake
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Spread batter evenly into prepared pan.
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Bake for 25–30 minutes.
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Edges should be golden.
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Center should be set but still soft.
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A toothpick inserted should come out with a few moist crumbs (not wet batter).
Step 6: Cool & cut
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Let bars cool in the pan for at least 20 minutes.
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Cut into squares and serve.
💡 Pro Tips for Perfect Congo Bars
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Do NOT overbake—they firm up as they cool.
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For extra chewiness, use dark brown sugar.
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Want bakery-style thickness? Use a 9×9 pan and bake 5–10 minutes longer.
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Sprinkle flaky sea salt on top right after baking for a sweet-salty vibe.
🥛 Serving Ideas
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Warm with vanilla ice cream
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Drizzled with caramel sauce
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Straight from the pan (zero judgment)