Congo Bars are one of those desserts that feel both nostalgic and indulgent at the same time. Often described as a cross between a chocolate chip cookie and a blondie, these rich bars are chewy in the center, slightly crisp on the edges, and packed with brown sugar flavor. Despite their somewhat mysterious name, Congo Bars are a simple, no-fuss treat that comes together quickly—no mixer required.
If you love desserts that highlight caramel notes, buttery richness, and plenty of chocolate, Congo Bars deserve a permanent spot in your baking rotation.
What Are Congo Bars?
Congo Bars are dense, chewy dessert bars made primarily with brown sugar instead of white sugar. This gives them a deep, molasses-like sweetness and a soft, fudgy texture. Unlike brownies, they don’t contain cocoa powder, and unlike traditional cookies, the dough is pressed into a pan and baked all at once.
The result is a bar that slices beautifully, travels well, and tastes even better the next day.
Why You’ll Love This Recipe
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Quick and easy – No chilling, rolling, or shaping required
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One bowl friendly – Minimal cleanup
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Customizable – Add nuts, different chips, or swirl in caramel
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Perfect texture – Chewy centers with golden edges
Ingredients for Classic Congo Bars
To make traditional Congo Bars, you’ll need simple pantry staples:
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¾ cup unsalted butter, melted and slightly cooled
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1½ cups packed brown sugar
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2 large eggs
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1 tablespoon vanilla extract
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1¾ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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1½ cups chocolate chips (semi-sweet or milk chocolate)
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½ cup chopped walnuts or pecans (optional)
How to Make Congo Bars Step by Step
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