Congo Bars

Congo bars are dense, chewy blondies loaded with chocolate chips that make an easy crowd-pleaser. Their buttery, brown sugar base creates a texture somewhere between a cookie and a brownie, making them ideal for potlucks, lunchboxes, or whenever you need a simple homemade dessert.

I first discovered these Congo bars in algebra class when I was 14 years old—which, admittedly, was more than a few years ago. But here’s what matters: they’re still the best chocolate chip bars I’ve ever tasted.

When my teacher passed around a sheet of paper that day, I expected a pop quiz or extra homework. Instead, it was a recipe. Our assignment? Use our math skills to double it. Having already been baking for a few years, I was thrilled—this was homework I could actually get excited about.

I brought the recipe home that afternoon, and my family has been making these Congo bars ever since. They’ve become a staple in our kitchen, and every bite takes me back to that unexpected moment when math class turned delicious.

If you love chocolate as much as I do, you’ll also want to try my baked chocolate donut recipe—it’s a favorite that my husband and I make at least once a month.

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Helpful tips

• Ensure your butter and eggs are at room temperature for easier mixing and a smoother batter. I take them out of the fridge a half hour before starting the recipe.
• I use a 9 x 9 baking pan because I like thicker bars. But you can use a 13 x 9 pan if you like flatter Congo bars.
• Spoon flour into your measuring cup and level it off with a knife to avoid packing too much flour, which can make the bars dense.
• I use bittersweet chocolate chips, but you can also use semi-sweet chocolate chips, chocolate chunks, or milk chocolate chips as well. I wouldn’t use white chocolate chips because the taste is different.
• When combining wet and dry ingredients, mix until just combined to keep the bars tender and chewy.
• Opt for high-quality chocolate and vanilla extract for the best flavor.
• I don’t do this, but you can enhance the bars by adding nuts, shredded coconut, or dried fruit to the batter.
• Insert a toothpick or cake tester into the center of the bars. If it comes out with a few moist crumbs, they are done. Overbaking will dry them out.
• Allow the bars to cool completely in the pan before cutting to ensure they hold their shape and have the best texture.
• Congo bars can be stored in an airtight container at room temperature for up to a week or in the freezer for up to three months.

How to make congo bars

Pre-step

Take the butter and eggs out at least a half hour before starting.

Get your stand mixer out and add a paddle attachment.

Preheat oven to 350 degrees Fahrenheit and liberally grease a 9 x 9 pan. I wouldn’t use parchment paper as I find the edges and sides take the shape of any creases or folds.

Step one

Get the starting ingredients: butter, brown sugar, and cane sugar.

Step two

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

Step three

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

Step four

Add eggs, vanilla extract,

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

Step five

Add the flour mixture to the butter mixture and mix until combined. The batter will be thick. (D)

Step six

I transferred the batter to a large mixing bowl, but that isn’t necessary.

Add chocolate chips to the batter. (E)

Step seven

Fold the chocolate chips in the batter with a spatula. Be careful not to overmix. Don’t use the mixer since it’s too thick of a batter. Press the batter in the greased pan. (F)

Step eight

Bake for 40 minutes. Test with a toothpick or cake tester, it’s okay to have some moist crumbs on the tester. This means it’s going to be moist.

Now comes the difficult part.  You have to wait until the Congo bars are fully cooled before you cut into them.

I hope you enjoy this congo bars recipe. We certainly did.

Other popular bar recipes

• Lemon curd bars
• Almond granola bars
• S’mores granola bars
• Butterscotch brownies

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

Originally published in 2015.