Congo Bars are rich, chewy cookie bars with a buttery brown sugar base, loaded with chocolate chips and crunchy walnuts or pecans. Think of them as a cross between a blondie and a chocolate chip cookie!
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 16–20 bars
Ingredients
- 2½ cups (315 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup (150 g) unsalted butter, melted and slightly cooled
- 2½ cups (500 g) packed light brown sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts or pecans (optional)
Instructions
1. Prepare the Oven
- Preheat oven to 350°F (175°C).
- Grease or line a 9×13-inch baking pan with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
3. Make the Batter
In a large bowl, whisk together:
- Melted butter
- Brown sugar
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Fold in:
- Chocolate chips
- Chopped nuts (if using)
4. Bake
Spread the thick batter evenly into the prepared pan.
Bake for 30–35 minutes, or until:
- The top is golden brown.
- The edges are set.
- A toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
5. Cool
Allow the bars to cool completely in the pan before cutting into squares.
Optional Add-Ins
- 1 cup white chocolate chips
- 1 cup butterscotch chips
- ½ cup toffee bits
- ½ cup shredded coconut
- 1 teaspoon cinnamon
- A sprinkle of flaky sea salt on top after baking
Storage
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Up to 1 week.
- Freezer: Wrap individual bars and freeze for up to 3 months. Thaw at room temperature before serving.
Tips for Perfect Congo Bars
- Use light brown sugar for the classic chewy texture; dark brown sugar gives a deeper caramel flavor.
- Don’t overbake—slightly underbaked bars stay soft and chewy.
- Line the pan with parchment paper for easy removal and clean slices.
- Let the bars cool completely before cutting for neat squares.
These Congo Bars are delicious served on their own or slightly warmed with a scoop of vanilla ice cream and a drizzle of caramel sauce. Enjoy!