Description:
Congo Bars are rich, chewy cookie bars made with brown sugar, butter, and chocolate chips. They’re softer and denser than traditional cookies, with a deep caramel flavor from the brown sugar and a perfectly golden, slightly crisp top. Easy to make and always a crowd-pleaser, these classic bars are perfect for parties, bake sales, or a cozy treat at home.
Ingredients:
¾ cup unsalted butter, melted and slightly cooled
1½ cups brown sugar (light or dark, packed)
2 large eggs, room temperature
1½ teaspoons vanilla extract
1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1½ cups chocolate chips (semi-sweet or milk chocolate)
½ cup chopped nuts (walnuts or pecans), optional
Instructions:
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it well.
Mix the wet ingredients:
In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs and vanilla extract, mixing well until fully combined.
Combine the dry ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Make the batter:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
Add mix-ins:
Fold in the chocolate chips and nuts (if using).
Bake:
Spread the batter evenly into the prepared pan. Bake for 22–26 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
Cool and serve:
Allow the bars to cool completely in the pan before slicing into squares.
Tips:
For extra chewiness, slightly underbake the bars.
Use dark brown sugar for a richer, deeper flavor.
Congo Bars taste even better the next day once the flavors settle.