Classic Congo Bars
Congo Bars are a timeless, old-school dessert that sit perfectly between a blondie and a chocolate chip cookie.
Rich with brown sugar, buttery softness, and layers of melted chocolate, they deliver that unmistakable homemade bakery comfort in bar form.
Simple yet indulgent, these bars are deeply nostalgic—soft in the center, golden at the edges, and made to be sliced, shared, and enjoyed without ceremony.
Why People Will Love Classic Congo Bars Recipe
Classic, nostalgic flavor: Congo Bars deliver that familiar, old-fashioned bakery taste that feels comforting and timeless.
Perfect texture balance: Soft and chewy centers paired with lightly golden edges make every bite satisfying.
Rich brown sugar depth: Brown sugar adds warm caramel notes that elevate the sweetness beyond a basic cookie bar.
Loaded with chocolate: A generous mix of semi-sweet chunks and milk chocolate chips ensures melty chocolate in every square.
Simple, no-fuss baking: Straightforward steps and pantry staples make this recipe approachable and reliable.
Ideal for sharing: Bars slice cleanly and travel well, making them perfect for gatherings, potlucks, or gifting.
Versatile and crowd-pleasing: Loved by kids and adults alike, these bars suit casual snacking or special occasions.
Key Ingredients:
Unsalted butter: The backbone of Congo Bars, providing richness and a tender, melt-in-your-mouth crumb that sets these bars apart from ordinary cookie bars.
Brown sugar: Packed brown sugar brings deep caramel notes, moisture, and chewiness, giving the bars their signature warm, nostalgic flavor.
Eggs: Bind the batter while contributing structure and softness, helping create a balance between fudgy and cake-like texture.
All-purpose flour: Forms the sturdy yet tender base that allows the bars to hold their shape without becoming dry.
Vanilla extract: Enhances and rounds out the sweetness, adding a subtle bakery-style aroma.
Semi-sweet chocolate chunks: Deliver pockets of intense chocolate flavor and melty texture throughout the bars.
Milk chocolate chips: Add creamy sweetness that complements the darker chocolate, creating a layered chocolate experience in every bite.
Expert Tips:
Use truly softened butter: Butter should be soft but not greasy. This ensures proper creaming with the brown sugar, which directly affects texture and lift.
Cream for structure, not volume: Two minutes is ideal—long enough to blend and aerate slightly without whipping too much air, which can make the bars cakey.
Room-temperature eggs matter: They incorporate more smoothly into the batter, helping create a cohesive, chewy crumb.
Mix flour gently and briefly: Stop mixing as soon as the flour disappears. Overmixing develops gluten and reduces that signature soft, dense bite.
Fold chocolate by hand: A spatula prevents overworking the batter and keeps chocolate evenly distributed without melting it prematurely.
Watch the center, not just the edges: Congo Bars are best when the center is just set and slightly soft—it will firm up as it cools.
Cool completely before slicing: This allows the bars to set cleanly, giving you neat squares instead of crumbly edges.
Line the pan generously: Extra parchment overhang makes removal easier and protects the edges from overbaking.
Store properly: Keep bars in an airtight container at room temperature to preserve moisture and chewiness for several days.
Congo Bars
Ingredients
Base
Unsalted butter – 1 cup (2 sticks), softened to room temperature
Brown sugar – 2 cups, firmly packed
Large eggs – 3, at room temperature
All-purpose flour – 2½ cups
Leavening & Flavor
Pure vanilla extract – 1 tablespoon
Baking powder – 2 teaspoons
Kosher salt – 1 teaspoon
Chocolate
Semi-sweet chocolate chunks – 1½ cups
Milk chocolate chips – 1 cup
Instructions
Step 1: Prepare the Pan
Preheat the oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper, leaving enough overhang on the sides to lift the bars out easily after baking.
Lightly grease the parchment and exposed edges of the pan.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and brown sugar together using an electric mixer on medium speed for about 2 minutes, until the mixture is light, fluffy, and well blended.
Step 3: Incorporate the Eggs and Flavorings
Add the eggs, vanilla extract, baking powder, and salt.
Mix until smooth, stopping to scrape down the sides of the bowl so everything is evenly combined.
Step 4: Add the Dry Ingredients and Chocolate
Reduce the mixer speed to low and gradually add the flour, mixing just until incorporated.
Using a spatula, gently fold in the chocolate chunks and chocolate chips, taking care not to overmix.
Step 5: Bake the Bars
Spread the batter evenly into the prepared pan.
Bake for about 30 minutes, until the edges are set and lightly golden while the center remains slightly soft.
Step 6: Cool and Cut
Let the bars cool in the pan for about 5 minutes, then lift them out using the parchment overhang and transfer to a wire rack to cool completely.
Once cooled, slice into clean, even squares.
Important Notes for Making Congo Bars Successfully
These bars are meant to be soft and dense: Congo Bars should not bake up light or cake-like—their charm lies in a chewy, almost fudgy center.
Brown sugar is essential: Substituting with white sugar will dramatically change both flavor and texture, removing the signature caramel depth.
Do not overbake: The bars may appear slightly underdone in the center when removed from the oven; they will continue to set as they cool.
Chocolate distribution matters: Mixing different types of chocolate creates contrast and prevents the bars from tasting overly sweet.
Pan size affects thickness: A 9×13-inch pan yields the classic thickness—using a smaller pan will require longer baking and careful monitoring.
Cooling is part of the recipe: Cutting too soon will cause the bars to crumble and lose structure.
Flavor deepens over time: These bars often taste even better the next day once the flavors have fully settled.
Simple additions go far: While the recipe is excellent as written, small additions like chopped nuts should be kept minimal to preserve balance.
Nutrition Information (per bar)
Approximate values; based on a standard 9×13-inch pan cut into 24 bars. Actual values may vary by chocolate brands and portion size.
Calories: 240–270 kcal | Total Fat: 13–15 g | Saturated Fat: 7–9 g | Monounsaturated Fat: 4–5 g | Polyunsaturated Fat: 1–1.5 g | Cholesterol: 45–55 mg | Sodium: 160–200 mg (depending on salt and baking powder) | Total Carbohydrates: 30–34 g | Dietary Fiber: 1.5–2 g | Sugars: 20–23 g | Protein: 3–4 g
Frequently Asked Questions:
What makes Congo Bars different from blondies or chocolate chip bars?
Congo Bars rely heavily on brown sugar instead of granulated sugar, which gives them a deeper caramel flavor and a chewier, more moist texture. The combination of semi-sweet chunks and milk chocolate chips also creates a richer, more layered chocolate experience than standard blondies.
How do I know when Congo Bars are perfectly baked?
The bars are done when the edges are set and lightly golden, but the center still looks slightly soft. They will continue to firm up as they cool. Overbaking can dry them out, so it’s better to remove them a little early than too late.
Can I make Congo Bars ahead of time?
Yes. Congo Bars actually taste better the next day once the flavors have had time to develop. Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Can I customize the mix-ins without affecting the texture?
Absolutely. You can replace up to ½ of the chocolate with chopped nuts, white chocolate, peanut butter chips, or butterscotch chips. Keep the total amount of mix-ins similar to maintain the proper structure.
Why is it important to let the bars cool completely before cutting?
Cooling allows the butter and sugar to set properly, giving the bars clean edges and the signature chewy interior. Cutting too soon can cause the bars to crumble or appear underbaked, even when they’re not.
Why should the butter be softened instead of melted?
Softened butter traps air when creamed with brown sugar, creating a lighter yet chewy structure. Melted butter would produce denser bars and can cause excess greasiness, reducing the classic Congo Bar texture.
Is it necessary for the eggs to be at room temperature?
Yes. Room-temperature eggs blend more smoothly into the batter, preventing separation and ensuring even emulsification, which results in a uniform crumb and better rise during baking.
How can I avoid overmixing the batter once the flour is added?
Mix the flour in on low speed only until no dry streaks remain, then stop. Overmixing activates gluten, which can make the bars tough instead of soft and chewy.
Should the chocolate be folded in by hand rather than mixed with a mixer?
Yes. Folding by hand gently distributes the chocolate without breaking the chunks or overworking the batter. This preserves distinct pockets of melted chocolate throughout the bars.
What’s the best way to ensure even baking across the pan?
Spread the batter evenly with an offset spatula and gently tap the pan on the counter before baking. This removes air pockets and helps the bars bake uniformly from center to edge.