Congo Bars
Congo Bars
Rich, chewy, and packed with chocolate, these Congo Bars are a classic dessert that combines the buttery texture of a blondie with the irresistible sweetness of chocolate chips and chunks. Made with plenty of brown sugar, they develop a deep caramel-like flavor and a soft, fudgy center that stays deliciously moist for days.
Ingredients
For the Batter
- 1 cup (2 sticks) butter, softened
- 2 cups packed brown sugar
- 3 large eggs
- 2½ cups all-purpose flour
For Flavor and Texture
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
For the Chocolate
- 1½ cups semi-sweet chocolate chunks
- 1 cup milk chocolate chips
Directions
- Prepare the Baking Dish
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing extra paper to hang over the sides for easy removal later. Lightly coat the paper and exposed pan edges with cooking spray.
- Mix Butter and Sugar
In a large bowl, beat the softened butter and brown sugar together with an electric mixer until smooth, creamy, and fluffy, about 2 minutes.
- Add Remaining Wet Ingredients
Mix in the eggs one at a time, then add the vanilla extract, baking powder, and salt. Continue mixing until the batter is smooth and evenly combined, scraping down the bowl as needed.
- Fold in Flour and Chocolate
Reduce the mixer speed to low and gradually add the flour. Stir only until no dry streaks remain. Gently fold in the chocolate chunks and chocolate chips using a spatula or wooden spoon.
- Bake
Spread the thick batter evenly into the prepared baking dish. Smooth the top and bake for approximately 30 minutes, or until the edges are lightly golden and the center is just set.
- Cool and Serve
Allow the bars to cool in the pan for several minutes before lifting them out using the parchment paper. Transfer to a wire rack and let cool completely before cutting into squares for the cleanest slices.
Enjoy these chewy chocolate-filled bars as a dessert, snack, or sweet treat with a glass of milk.
