I love how easy it is to whip up a batch of Congo Bars with ingredients I almost always have on hand. They’re soft, buttery, and loaded with both semi-sweet and milk chocolate for the perfect balance of flavor. The center stays slightly gooey while the edges bake up golden and chewy. They’re great for sharing, but I’ll admit—I always save a few for myself.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup (2 sticks) butter, at room temperature
2 cups brown sugar, packed
3 large eggs, at room temperature
1 tablespoon vanilla extract
1 teaspoon kosher salt
2 teaspoons baking powder
2 1/2 cups all-purpose flour
1 1/2 cups semi-sweet chocolate chunks
1 cup milk chocolate chips
Directions
I start by preheating the oven to 350°F. Then I line a 9×13-inch baking dish with parchment paper and lightly grease it with nonstick spray.
In a large bowl, I beat the butter and brown sugar together with an electric mixer on medium speed for about 2 minutes, until it’s fluffy and well combined.
I add the eggs, vanilla, salt, and baking powder, then mix again, scraping down the sides of the bowl to make sure everything is evenly blended.
I reduce the mixer speed to low and slowly add in the flour, mixing just until it’s combined—being careful not to overmix.
Next, I stir in the chocolate chunks and chocolate chips with a spatula until they’re evenly distributed through the dough.
I transfer the dough to the prepared pan and spread it out evenly with a spatula.
I bake for about 30 minutes, until the edges are set but the center is still slightly gooey (that’s the best part).
After baking, I let the bars cool in the pan for 5 minutes before lifting them out and letting them cool completely. Then I slice and serve.
Servings and timing
This recipe makes 24 bars. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
When I want to switch it up:
I swap the chocolate chips for peanut butter chips or white chocolate.
I mix in chopped walnuts or pecans for added crunch.
A pinch of cinnamon or espresso powder adds a subtle depth to the flavor.
I top the batter with flaky sea salt before baking for that sweet-salty contrast.
Storage/Reheating
Here’s how I keep these bars fresh:
I store them in an airtight container at room temperature for up to 4 days.
For longer storage, I freeze them in a zip-top bag for up to 2 months. I let them thaw at room temp or microwave for 10–15 seconds.
If I want that just-baked gooeyness again, I warm them up in the oven at 300°F for a few minutes.
FAQs
Can I use all chocolate chips instead of chunks?
Yes, I’ve made them with just chocolate chips before and they’re still delicious. I like mixing chunks and chips for texture, but either works.
How do I know when they’re done?
I bake until the edges are golden and the center is set but still soft—it should look slightly underbaked in the middle. They’ll firm up as they cool.
Can I halve the recipe?
Absolutely. I halve the ingredients and bake in an 8×8-inch pan. The bake time may be slightly shorter, so I keep an eye on it around 25 minutes.
Are these the same as blondies?
They’re similar, but Congo Bars are typically thicker, chewier, and made with a mix of chocolate chips and sometimes coconut or nuts. These are a rich and chocolate-loaded version.
Can I make them dairy-free?
I’ve swapped the butter for a plant-based alternative and used dairy-free chocolate chips with good results. The texture is still chewy and the flavor holds up well.
Conclusion
Congo Bars are one of those crowd-pleasing desserts that I can rely on any time I need something sweet and satisfying. With their buttery base and melty chocolate pockets, they’re a guaranteed favorite—whether I’m baking for a party, holiday, or just because. They’re easy to make, even easier to eat, and always a hit.
