Ah, Congo Bars — rich, chewy, and chocolatey bars with nuts, often described as a cross between a cookie and a brownie 🍫. They’re a classic dessert crowd-pleaser. Here’s a solid recipe:
🍫 Congo Bars
Ingredients (makes 16–20 bars)
- 1 cup (225 g) unsalted butter, melted
- 2 cups (400 g) brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 cups (340 g) semi-sweet chocolate chips or chopped chocolate
- 1 cup chopped nuts (walnuts, pecans, optional)
Instructions
- Preheat oven to 350°F / 175°C. Grease a 9×13-inch baking pan or line with parchment paper.
- Mix wet ingredients: In a large bowl, combine melted butter, brown sugar, eggs, and vanilla until smooth.
- Add dry ingredients: Stir in flour, baking powder, and salt until just combined.
- Add mix-ins: Fold in chocolate chips and nuts.
- Bake: Spread batter evenly in the prepared pan. Bake 30–35 minutes, or until edges are set and a toothpick comes out mostly clean (center may be slightly soft).
- Cool & slice: Let cool completely in pan before slicing into bars.
Tips
- Chewy bars: Slightly underbake in the center for extra chewiness.
- Chocolate variation: Mix in white chocolate chips or butterscotch chips for a different flavor.
- Nut-free version: Simply omit the nuts.
- Storage: Keep in an airtight container at room temperature for 4–5 days or freeze for up to 2 months.
I can also give a super fudgy, one-bowl Congo bar version that’s ready in 10 minutes prep time and still chewy and decadent.
Do you want that quick version?
