Chewy, buttery, brown-sugar bliss—no mixer required
Congo Bars are one of those desserts that feel both nostalgic and indulgent at the same time. Often described as a cross between a chocolate chip cookie and a blondie, these rich bars are chewy in the center, lightly crisp on the edges, and packed with deep brown-sugar flavor. Despite the mysterious name, they’re wonderfully simple and come together fast—perfect for when you want maximum reward with minimal fuss.
If you love caramel notes, buttery richness, and plenty of chocolate, Congo Bars deserve a permanent spot in your baking rotation.
What Are Congo Bars?
Congo Bars are dense, chewy dessert bars made primarily with brown sugar instead of white sugar. That swap creates a molasses-like sweetness and soft, fudgy texture. Unlike brownies, there’s no cocoa powder; unlike cookies, the dough is pressed into a pan and baked all at once. They slice beautifully, travel well, and taste even better the next day.
Why You’ll Love This Recipe
- Quick & easy: No chilling, rolling, or shaping
- One bowl: Minimal cleanup
- Customizable: Nuts, different chips, or caramel swirls welcome
- Perfect texture: Chewy centers with golden edges
Ingredients (Classic)
- ¾ cup unsalted butter, melted and slightly cooled
- 1½ cups packed brown sugar (light or dark)
- 2 large eggs
- 1 tablespoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups chocolate chips (semi-sweet or milk)
- ½ cup chopped walnuts or pecans (optional)
How to Make Congo Bars
1) Prep the Pan & Oven
Preheat to 350°F (175°C). Line a 9×13-inch pan with parchment (or grease well) for easy removal.
2) Mix the Wet Ingredients
Whisk melted butter and brown sugar until smooth and glossy. Add eggs one at a time, whisking well, then stir in vanilla.
Tip: Fully dissolving the brown sugar helps deliver that signature chew.
3) Add the Dry Ingredients
Sprinkle flour, baking powder, and salt over the bowl. Gently fold just until combined—don’t overmix.
4) Fold in Mix-Ins
Stir in chocolate chips and nuts (if using). The batter will be thick but spreadable.
5) Bake
Spread evenly in the pan and smooth the top. Bake 25–30 minutes, until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake—they set as they cool.
6) Cool & Slice
Cool completely in the pan before lifting out and slicing for clean edges and a chewy interior.
Tips for Perfect Congo Bars
- Use all brown sugar for the richest flavor
- Melted butter (not softened) creates density and chew
- Slightly underbake for extra softness
- Rest overnight for even better flavor and structure
Easy Variations
- Peanut Butter Swirl: Dollop and swirl ½ cup peanut butter before baking
- White Chocolate Cranberry: Swap chips for white chocolate + dried cranberries
- Salted Caramel: Drizzle caramel and finish with flaky sea salt
- Espresso Boost: Add 1 tsp espresso powder to the dry ingredients
Storage
Keep in an airtight container at room temperature for up to 4 days. Freeze individual slices up to 2 months; thaw at room temperature.
Final Thoughts
Congo Bars prove that simple ingredients can create unforgettable desserts. Chewy, buttery, endlessly adaptable—and irresistibly comforting—they’re perfect for bake sales, potlucks, or a cozy night in. Make them once, and they’ll quickly become a go-to favorite. 🍫✨
