Congo Bars | Best Chocolate Chip Squares

These congo bars are so delicious that I’m happy to say they are the best. They are delicious and chock full of chocolate chips, which means they are one of the first bars to be eaten off a dessert tray!

A pile of three bars with the top one with a bite taken out of it all on a black plate

Let’s go back a few years.  To when I was 14 years old.

Okay!  Okay!  More than a few years, but that’s not the point.  The point is that these are the best Congo bars.

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Classroom handouts aren’t always bad

Now, as I was saying… there I was sitting in algebra class when the teacher passed around a piece of paper.  I groaned, thinking the worst, but I was pleasantly surprised.  It was a recipe.

I thought, “Okay, are we going to make these?”  Nope.  She wanted us to double the recipe using our math skills.  Score!  I was good at that, since I had been baking for a few years.

What was the recipe, you ask?

This one!  The best Congo bars, ever!  I brought the recipe home and we’ve been making these happy-inducing bars ever since.

My love for chocolate knows no bounds. Here is my baked chocolate donut recipe that hubby and I have at least once a month.

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Helpful tips

  • Take butter out at least a half hour before starting the recipe
  • I use a 9 x 9 pan because I like thicker bars. But you can use a 13 x 9 pan if you like flatter congo bars.
  • I use bittersweet chocolate chips but these are yummy with milk chocolate chips as well.
chocolate chip squares piled on each other, one with a bite taken out of it
Photo Credit: Dishes Delish.

How to make congo bars


Take butter out at least a half hour before starting.

Preheat oven to 350 degrees Fahrenheit and grease a 9 x 9 pan.

Step one

Get the starting ingredients: Butter, brown sugar, cane sugar.

Butter, brown sugar and cane sugar on a table with colorful measuring cups

Step two

Place butter in stand mixer and cut into pats. Add the sugar. (A)

Step three

Turn the mixer on and mix the butter and sugars until combined. (B)

Butter and sugars in a metal mixing bowl and then creamed together

Step four

Gather the dry ingredients: flour and baking soda. (C)

Step five

Add the flour and baking soda to mixer and mix until combined. The batter will be thick. (D)

Left - flours and baking soda. Right all the ingredients mixed together in a clear bowl

Step six

Add chocolate chips to the batter. (E)

Step seven

Mix the chocolate chips in the batter with a spatula. Don’t use the mixer since it’s too thick of a batter. Press batter in the greased pan. (F)

Chocolate chips mixed in batter and then pressed in a square pan

Step eight

Bake for 40 minutes.

Close up of a pan of chocolate chip squares fresh out of the oven and a napkin in the background

Now comes the difficult part.  You have to wait until the Congo bars are fully cooled before you cut into them…….if you can.  I say, wait because the bars are so much easier to cut when they’ve cooled.

Blue plate piled with the chocolate chip bars cut into nice squares

So, there you have it. The best Congo bars ever!!

I hope you enjoy this recipe.

What is your favorite “bar” to eat?  Leave me a comment if you please.

And as always, may all your dishes be delish!

If you’ve tried these or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

A pile of three bars with the top one with a bite taken out of it all on a black plate - square

Best Congo Bars

This best congo bar recipe is a great dessert for your family and big gatherings!
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: Chocolate
Keyword: congo bars
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 16 Bars
Calories: 352kcal


  • 1 cup butter softened
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 3/4 cups flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 10 ounces chocolate chips


  • Preheat oven to 350 degrees and grease a 9 x 9 pan
  • In a stand mixer, beat butter and sugars until smooth
  • Add the eggs and vanilla
  • Beat until mixed
  • In separate bowl, combine flour, baking soda and salt
  • Add to mixing bowl and beat until mixed
  • Add chocolate chips and hand mix them in
  • Put dough in pan and press down with your hands
  • Bake for 40 – 45 minutes, depending on your oven
  • Test with cake tester
  • Cool fully before cutting them into squares
  • Enjoy
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Depending on your oven, the congo bars may take longer to cook!  But 40 minutes is perfect for my oven.
Helpful tips
  • Take butter out at least a half hour before starting the recipe
  • I use a 9 x 9 pan because I like thicker bars. But you can use a 13 x 9 pan if you like flatter congo bars.
  • I use bittersweet chocolate chips but these are yummy with milk chocolate chips as well.


Serving: 1bar | Calories: 352kcal | Carbohydrates: 48g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 301mg | Potassium: 47mg | Fiber: 1g | Sugar: 30g | Vitamin A: 425IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1.4mg
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Originally published in 2015.

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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. I do have a ton of measuring spoons but somehow the right one never seems to be clean when I need it LOL! I’ll have to try these – they look great!

    1. Thanks Jill! I do have my favorite measuring spoons and end up trying to dry them as I use and wash them. Am I successful? Um, mostly! 😉

  2. I laughed out loud at your sliver trick. I did that myself *many* times as a kid. These look fantastic and I would happily steal a sliver off of each and every one. 😉

    1. Haha!! ME TOO! Somehow eating “slivers” made it feel like we really weren’t eating too much, when in reality, we had more! Ha!
      Great memories! Thank you!

  3. My other half would go crazzzy for these, Elaine. I’m definitely bookmarking and pinning to make later. Just YUMMM!

    1. Hi Myra,

      A 13 x 9 pan would be 45 – 50 minutes depending if you like them chewy (45 – chewy – but test it to make sure they are done as all ovens are different.)

  4. I plan to make this recipe but will add chopped pecans. I love them in my chocolate chip cookies (Toll House). 😋

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