Congo Bars

Congo Bars are a classic, old-fashioned dessert bar that delivers rich, buttery flavor with a soft, chewy texture. Often described as a cross between a blondie and a cookie bar, Congo Bars are loaded with brown sugar and chocolate chips, giving them a deep caramel flavor and irresistible sweetness.

Unlike brownies, Congo Bars don’t rely on cocoa powder for flavor. Instead, brown sugar takes center stage, creating a moist, tender crumb and a slightly crisp top. These bars are easy to make in one bowl, require no special equipment, and are perfect for bake sales, lunchbox treats, or casual gatherings.

If you love chewy cookies but want something simpler and more shareable, Congo Bars are the perfect solution.

Why You’ll Love This Recipe

Rich, chewy texture with crisp edges
Deep caramel flavor from brown sugar
Simple ingredients and easy preparation
Perfect for sharing and transporting
Customizable with mix-ins

Ingredients

¾ cup unsalted butter, melted
2 cups brown sugar (light or dark)
3 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 cups chocolate chips (semi-sweet or milk)

Optional add-ins:

Chopped walnuts or pecans
White chocolate chips
Toffee bits

Preparing the Batter

Preheat your oven to 175°C (350°F). Grease or line a 23 × 33 cm (9 × 13-inch) baking pan with parchment paper.

In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and glossy. This step helps dissolve the sugar and contributes to the bars’ chewy texture.

Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until fully combined.

In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Avoid overmixing, as this can make the bars dense.

Fold in the chocolate chips and any optional add-ins.

Baking the Congo Bars

Pour the batter into the prepared baking pan and spread it evenly with a spatula.

Bake for 25–30 minutes, or until the top is set and lightly golden. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter.

Be careful not to overbake. Congo Bars continue to firm up as they cool, and slightly underbaking ensures a soft, chewy texture.

Remove the pan from the oven and allow the bars to cool completely before slicing.

Serving Suggestions

Cut the cooled Congo Bars into squares or rectangles and serve as-is, or warm them slightly for an extra indulgent treat. They pair wonderfully with:

A glass of cold milk
Coffee or espresso
Vanilla ice cream

For a dessert platter, serve alongside brownies or blondies for variety.

Storage and Make-Ahead Tips

Store Congo Bars in an airtight container at room temperature for up to 4 days. They can also be refrigerated for up to a week, though allowing them to come back to room temperature before serving will restore their soft texture.

Congo Bars freeze well. Wrap individual bars tightly and freeze for up to 3 months.

Variations

Nut Lover’s Congo Bars: Add 1 cup chopped walnuts or pecans
Triple Chocolate: Mix in white and dark chocolate chips
Salted Congo Bars: Sprinkle flaky sea salt on top before baking
Toffee Crunch: Add toffee bits for extra texture

Final Thoughts

Congo Bars are a timeless dessert that proves simple ingredients can create unforgettable flavor. Chewy, buttery, and packed with chocolate, they’re easy to bake, easy to share, and always a hit. Whether you’re adding them to your website’s dessert collection or baking for a crowd, this classic recipe deserves a spot in your rotation.