These soft and chewy chocolate filled Congo Bars are a great recipe to make the next time you have company over. Make them and watch them disappear.
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All through my high school years, I made these chewy cookie 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. These classic cookie bars just have a slightly different taste than these M&M Blonde Brownies.
There is just something about a Congo Bar 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 cut the pan into mini bars this time because I just sabotaged the morning workout I did.
How to bake Congo Bars:
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!
More cookie bar recipes that you may like:
- Salted Butterscotch Bars
- M&M’s Brownies
- Funfetti Sugar Cookie Bars
- Caramel Peanut Butter Oatmeal Bars
- Chewy Snickerdoodle Cookie Bars
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Congo Bars recipe:
Congo Bars
Ingredients
Instructions
(original photo from August 2010)
*The post and recipe for these Congo Bars was originally published August 24, 2010. The pictures and post was updated and republished on November 19, 2018.
marla haines says
one pound of brown sugar???
Jocelyn Brubaker says
That’s 2 cups…I’ll change the recipe 🙂
Rebecca says
I just make these earlier and let me tell you………AWESOME!!!! This recipe is a KEEPER! I think I might thow in some pecans the next time just to see how the combination of chocolate and pecans will be. I’m sure it will be just as delicious as this above recipe. Definitely give this recipe a try! Think you will agree that it’s a keeper!
Jocelyn Brubaker says
I am so glad to hear how much you like these. They are one of my all time favorites. I think the pecans in it sounds awesome too 🙂
Aunt Betty says
I grew up eating almost this exact same recipe made by my maternal grandmother. She called them Congo Squares. And the recipe does say to slightly underbake “they will seem not done, but they are.” These ARE absolutely divine. If you haven’t made a pan full, do so. You won’t be sorry!
Hillary says
I just made these today and they did not come out chewy or underbaked at all! 🙁 I baked them for 30 minutes as advised…but they probably would’ve done better at about 20-25 minutes to come out with the same consistency I think!
Carolyn says
I just made these and they are fantastic! Underbaking them is key . Thank you for the awesome recipe!!!! <3
Jocelyn Brubaker says
I agree with you…under baking is definitely the way to go on these!!!
Dee says
These look amazing! Has anyone tried them without the chocolate chips? My daughter can’t have chocolate, but she loves plain blondies and haven’t found a recipe that we like!
Jocelyn Brubaker says
I have never made them without chocolate chips, but I’m sure the plain blondie would be good. You could also substitute any candy she can eat. Can she have white chocolate chips or butterscotch chips?
Alyshia gangemi says
This recipe came out horrible .. Either you gave the wrong ingredients or wrong cooking time , it came out like a hard cake !!!! Ruined my dinner!!!
Jocelyn says
I am so sorry that these didn’t turn out for you, but the recipe is correct. I have had quite a few comments saying how delicious these were, so I know the recipe is ok. All ovens bake differently, so yours might run hotter causing the bars to bake faster.
Tanya B. says
I added a package of mint hot chocolate to the flour mix….OMG! So good!
Jocelyn says
Oh, my word! I love that idea!! I know what I want to make right away 🙂 Thanks for sharing your fun idea!!!
Tanya B. says
Oh my goodness I couldn’t stop eating the batter lol! Please let me know what you think. Mine are fresh out of the oven and I want to dig into them so bad but I can’t. Have to save them for dinner later!
Ashley F says
These are a family favorite, especially around Christmas!
Aimee Shugarman says
These turned out perfect, and underbaked is totally the way to go!
Rachael Yerkes says
I couldn’t stop myself while eating these. they’re so good!
Kathi says
I made these, but I substituted salted caramel chips instead of “just plain ol’ chocolate chips”. OMG! A-MAAAA-zing 🙂
Jocelyn says
Oh, that does sound absolutely amazing!!! I will definitely have to try that!
Jennifer Lehner says
I’ve made these bars so many times and everyone always loves them!!