(photos updated January 2017)
All through my high school years, I made these gooey bars of deliciousness for every youth group event that needed food. It was must my sure fire recipe that never failed me and was always asked for. Every time I showed up with a pan, these congo bars got devoured in no time at all.
Then I went to college, got married, had kids, and forgot about these treats…until a few months ago when I was going through some old recipes I had kept. Now you may think they are just a blonde brownie, so what is the big deal?
I can’t explain it…they just have a slightly different taste than these M&M Blonde Brownies. There is just something about these Congo bars that I can’t resist.I just had to whip up a batch right away to see if they were as good as I remembered. And these bars did not disappoint me!!!
Soft, chewy, chocolatey goodness in every bite. Before I knew it, I had eaten quite a few bars. It’s a good thing I had cut the pan into mini bars this time because I just sabotaged the morning workout I did.
The key to these gooey bars is not to over bake them. I have always baked this recipe for 30 minutes. Never more, never less. This gives the bars a very slightly crunchy top and sides, but the center of the bars stay soft and gooey.
All ovens bake differently though so this could affect the bars. We have lived in different places over the years and I have baked them in so many different ovens, but I still stick with the 30 minutes.
They will look under done when you first pull them out of the oven, but stay with me. Let them sit on the counter and cool completely before you touch them. The center will fall slightly but this is normal. Just trust me and do not bake them more.
We usually let them cool completely because they stay in a bar shape better. But…next time scoop out a big bowlful of hot gooey goodness and plop a scoop of ice cream on top. Holy cow! Cookie dough goodness with melty ice cream is pretty much the bomb!