If brownies are rich and fudgy, Congo Bars are their golden, chewy counterpart. Often described as a blondie with a personality of its own, Congo Bars are packed with brown sugar flavor, melty chocolate chips, and a soft, almost caramel-like texture that makes them impossible to resist.
Despite the unusual name, Congo Bars are a long-loved American dessert—simple to make, endlessly adaptable, and perfect for bake sales, potlucks, or cozy nights at home.
What Are Congo Bars?
Congo Bars are cookie bars, not brownies. They rely on brown sugar instead of cocoa powder, giving them:
- A deep, molasses-like sweetness
- A soft, chewy center
- Slightly crisp edges
Think of them as a cross between a chocolate chip cookie and a blondie—thick, rich, and sliceable.
Why They’re So Popular
Congo Bars win hearts because they:
- Require no mixer
- Use basic pantry ingredients
- Bake in one pan
- Taste even better the next day
They’re forgiving, fast, and flexible—perfect for both beginner and experienced bakers.
Classic Congo Bars Recipe
Ingredients (Makes 12–16 bars)
- ¾ cup unsalted butter, melted
- 1½ cups brown sugar, packed
- 2 large eggs
- 1½ tsp vanilla extract
- 1¾ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1½ cups chocolate chips (semi-sweet or milk)
- ½ cup chopped walnuts or pecans (optional)
How to Make Congo Bars
1. Prepare the Pan and Oven
Preheat your oven to 175°C (350°F).
Line a 9×13-inch baking pan with parchment paper or lightly grease it.
2. Mix the Base
In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy. Add eggs and vanilla, mixing until fully combined.
3. Add Dry Ingredients
Stir in flour, baking powder, and salt just until no dry streaks remain. Do not overmix—this keeps the bars soft and chewy.
4. Fold in the Good Stuff
Gently fold in the chocolate chips and nuts (if using), distributing them evenly throughout the batter.
5. Bake
Spread the batter evenly in the prepared pan. Bake for 22–26 minutes, or until the edges are set and the center is slightly soft. A toothpick inserted should come out with a few moist crumbs.
6. Cool and Slice
Allow the bars to cool completely in the pan before slicing. This helps them firm up while staying chewy inside.
Tips for Perfect Congo Bars
- For extra chewiness, slightly underbake
- Use dark brown sugar for deeper flavor
- Sprinkle extra chocolate chips on top before baking
- Let bars rest overnight for best texture
Easy Variations
- Add white chocolate chips or butterscotch chips
- Swirl in caramel sauce before baking
- Mix in shredded coconut
- Use peanut butter chips for a nutty twist
Why Congo Bars Never Go Out of Style
Congo Bars don’t rely on trends or fancy techniques. Their charm lies in their simplicity and balance—rich but not heavy, sweet but not overpowering, familiar yet special.
Whether you’re baking for a crowd or treating yourself, Congo Bars deliver that nostalgic, homemade comfort that never disappoints.
Sometimes, the best desserts are the ones that don’t try too hard—they just taste amazing.
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