These classic Congo Bars are thick, buttery, and filled with melty chocolate chunks. They strike the perfect balance between a cookie and a brownie — soft, chewy, and irresistibly rich!
📝 Ingredients
- 1 cup (2 sticks) butter, room temperature
- 2 cups brown sugar, packed
- 3 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 tsp kosher salt
- 2 tsp baking powder
- 2 ½ cups all-purpose flour
- 1 ½ cups semi-sweet chocolate chunks
- 1 cup milk chocolate chips
🍽 Equipment Needed
- 9×13-inch baking pan
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
👩🍳 Instructions
1. Prep the Pan
Preheat oven to 350°F (175°C). Line a 9×13″ baking dish with parchment paper and lightly grease with nonstick spray.
2. Cream the Base
In a large bowl, beat together the butter and brown sugar with a mixer on medium speed for 2 minutes until fluffy and light.
3. Add Wet Ingredients
Mix in the eggs, vanilla, salt, and baking powder. Scrape down the sides of the bowl for even mixing.
4. Add Dry Ingredients
Reduce the mixer speed to low. Slowly add flour and mix until just combined — don’t overmix.
5. Stir in Chocolate
Gently fold in the semi-sweet chocolate chunks and milk chocolate chips.
6. Bake
Transfer the dough to the prepared pan. Spread evenly using a spatula.
Bake for 30–35 minutes, until edges are golden and the center is slightly gooey (don’t overbake!).
7. Cool & Slice
Let cool in the pan for 5–10 minutes. Lift out using the parchment paper and cool completely before slicing into squares or bars.
🧊 Storage Instructions
- Room Temp: Store in an airtight container for up to 4 days.
- Refrigerator: Keeps well up to 7 days in a sealed container.
- Freezer: Freeze for up to 2 months. Wrap individually in parchment and store in a freezer-safe bag. Thaw at room temp or microwave for 15 seconds to enjoy warm.
❓ FAQs
Q: Can I use just one type of chocolate?
A: Yes! Feel free to use all semi-sweet, milk, or even dark chocolate chips.
Q: Can I make this gluten-free?
A: Yes, use a 1:1 gluten-free flour blend. Results may be slightly more crumbly but still delicious.
Q: Why is the center gooey after baking?
A: That’s what makes these bars amazing! They will set as they cool. If you prefer firmer bars, bake 5–7 minutes longer.
Q: Can I add nuts?
A: Absolutely! Fold in ½ cup chopped walnuts or pecans with the chocolate for extra texture.
⚖️ Nutrition Facts (Per Serving – Approx. 24 Bars)
Note: Estimates may vary based on brands used.
- Calories: 245
- Fat: 12g
- Carbs: 31g
- Sugars: 22g
- Protein: 2g
- Fiber: 1g
💬 Final Thoughts
Congo Bars are a nostalgic favorite and an easy go-to for parties, bake sales, or a family movie night treat. The combo of two chocolates and rich, buttery batter makes each bite a gooey masterpiece.
They’re the kind of bars that disappear quickly — so you may want to double the batch. 😉
Let me know if you’d like a keto, vegan, or protein-packed version next!
