Oooh, classic bake-sale legend 😄
Here’s a true old-school Congo Bars recipe—chewy, buttery, and loaded.
🍫 Congo Bars
Ingredients
- ¾ cup (170 g) unsalted butter, melted
- 1½ cups brown sugar (packed)
- 2 eggs
- 2 tsp vanilla extract
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1½ cups chocolate chips (semi-sweet or milk)
- Optional add-ins: walnuts, pecans, white chocolate chips, butterscotch chips
Instructions
- Preheat oven to 350°F / 175°C. Grease or line a 9×13-inch pan.
- In a bowl, mix melted butter and brown sugar until smooth.
- Beat in eggs and vanilla.
- Stir in flour, baking powder, and salt just until combined.
- Fold in chocolate chips (and any extras).
- Spread evenly in pan.
- Bake 22–28 minutes until edges are set and center is just slightly soft.
- Cool completely before cutting (hardest part).
Pro tips
- Don’t overbake — slightly underdone = chewy perfection
- Dark brown sugar = deeper caramel flavor
- Sprinkle a little flaky sea salt on top before baking for balance
- Chill before slicing for super clean bars
If you want, I can give you:
- thick bakery-style Congo bars
- blondie vs Congo bar breakdown
- or a one-bowl, no-mixer shortcut
Just say the word 🍪
