Quick Description
These Congo Bars are a classic dessert bar that falls somewhere between a blondie and a cookie—thick, chewy, buttery, and packed with rich brown sugar flavor. With crisp edges and a soft, gooey center, they’re incredibly easy to make and perfect for bake sales, potlucks, lunchboxes, or anytime you want a no-fuss, nostalgic sweet treat.
Servings & Timing
- Servings: 16–20 bars
- Prep Time: 15 minutes
- Bake Time: 25–30 minutes
- Total Time: ~45 minutes
Ingredients List
Base Ingredients
- ¾ cup unsalted butter, softened (not melted)
- 1½ cups brown sugar, lightly packed
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
Mix-Ins (Choose One or Combine)
- 1½ cups chocolate chips (semi-sweet or milk)
- 1 cup chopped walnuts or pecans
- ½ cup white chocolate chips
- ½ cup butterscotch chips
Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper or lightly grease it.
Step 2: Cream Butter & Sugar
In a large bowl, beat softened butter and brown sugar together until light, fluffy, and smooth (about 2–3 minutes).
This step is key for that chewy Congo bar texture.
Step 3: Add Eggs & Vanilla
Beat in eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture, mixing just until combined.
Step 5: Fold in Mix-Ins
Gently fold in chocolate chips, nuts, or any mix-ins you’re using.
Do not overmix.
Step 6: Bake
Spread batter evenly into the prepared pan.
Bake for 25–30 minutes, or until the top is lightly golden and a toothpick inserted comes out with a few moist crumbs (not wet batter).
Step 7: Cool & Slice
Allow bars to cool completely in the pan before slicing for clean edges.
Additional Notes
- Softened butter (not melted) ensures structure and chewiness.
- Brown sugar is essential—do not substitute white sugar or you’ll lose that classic Congo bar texture.
- Slight underbaking = extra gooey centers.
Dietary Info
- Vegetarian
- Contains gluten & dairy
Recipe Variations & Serving Suggestions
- Chocolate-Only Congo Bars: Skip nuts and double the chocolate chips
- Nut-Free Version: Omit nuts completely for kid-friendly bars
- Holiday Twist: Add red & green M&M’s or chopped candy bars
- Serve with: coffee, milk, or a scoop of vanilla ice cream
Storage & Make-Ahead
- Room Temperature: Store in an airtight container up to 4 days
- Fridge: Up to 7 days
- Freezer: Freeze sliced bars up to 2 months
FAQs
Q: Why are they called Congo Bars?
They’re an old-fashioned American dessert bar similar to blondies, popularized mid-20th century.
Q: Can I make these thicker?
Yes—use a 9×9 pan and increase bake time by 5–8 minutes.
Q: Can I use melted butter?
Not recommended—it will make the bars greasy and dense.
