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Congo Bars

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Looking for a soft and chewy cookie bar to make for dessert? These Congo Bars are loaded with chocolate chips and are easy to make with one bowl and one pan. The buttery chocolate chip cookie bars will disappear before you can even blink.

Four congo bars stacked up on a blue towel.

Chocolate Chip Cookie Bars

All through high school 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 those chocolate chip cookie bars. Recently I was going through a box of old recipes I had kept and I found my recipe card for Congo Bars.

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 Blondies.

There is just something about a Congo Bar that I can’t resist. They are soft and chewy and have chocolatey goodness in every bite.  


A blue towel with a stack of four congo bars stacked up on it.What are Congo Bars?

Congo bars are a vintage chocolate chip cookie bar recipe that can be found in your grandma’s cookbooks and most church cookbooks. The bars are very similar to blonde brownies, but the congo squares have a richer flavor.

Congo Bars Ingredients

These chocolate chip cookies bars come together quickly with just a few simple ingredients you probably already have in your pantry. 

  • Butter – Unsalted and softened
  • Brown Sugar – Two cups give these cookie bars a soft and gooey texture that is incredible.
  • Eggs – Provides the moisture needed to bake the cookies.
  • Vanilla Extract – Adds flavor.
  • Flour – All purpose flour adds structure and stability to the bars.
  • Baking Powder – Gives lift to the cookie bars as they bake.
  • Salt – Balances out the sweetness.
  • Semi-sweet Chocolate Chips – you can also use white chips, milk chocolate chips, or dark chocolate chips if you prefer.

A full pan of congo bars on a black counter.

How to Make Congo Bars

The recipe for congo bars comes together in minutes. It is easy to mix the cookie batter in one bowl using a mixer.

  1. Spray a 9×13 pan with nonstick spray or line it with parchment paper.
  2. Beat the softened butter and sugar in a large mixing bowl until creamy.
  3. Add the eggs and vanilla and beat again.
  4. Slowly mix in the dry ingredients until a soft dough forms.
  5. Stir in the chocolate chips gently.
  6. Spread the cookie batter in a prepared pan and bake.
  7. Remove and cool on a wire rack.

Recipe Tips

  • The key to these gooey bars is not to over bake them.  I have always baked this recipe for 28-30 minutes. Never more, never less. This gives the bars a very slightly crunchy top and sides, but the center of the chocolate chip cookie bars stay soft and gooey.
  • All ovens bake differently though, so this could affect the congo 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 28-30 minutes.
  • They will look under done when you first pull them out of the oven, but trust 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.
  • Let the cookie bars cool completely before cutting into squares. They will keep their shape better cold.
  • Try a warm square with a scoop of ice cream on top.  Holy cow! Cookie dough goodness with melty ice cream is pretty much the bomb!
  • Use white chocolate chips to change up the flavor of the cookie bars.
  • Add nuts for a delicious crunch.

CLICK HERE TO PIN THE RECIPE FOR LATER!

A stack of four congo bars on a blue towel.

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Congo Bars Recipe

Congo Bars Recipe

Yield: 24 bars
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Looking for a soft and chewy cookie bar to make for dessert? These Congo Bars are loaded with chocolate chips and are easy to make with one bowl and one pan. The buttery chocolate chip cookie bars will disappear before you can even blink.

Ingredients

  • 2/3 cup unsalted butter, softened
  • 2 cups packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick baking spray.
  2. Beat the butter and sugar until creamy. Add the eggs and vanilla and beat again.
  3. Stir together the flour, baking powder, and salt and slowly add to the butter mixture until a soft thick dough forms.
  4. Stir the chocolate chips in by hand. Spread the mixture in the prepared pan.
  5. Bake for 30 minutes. Do not over bake!!! Remove and let the bars cool completely before cutting into bars.
  6. Store in a tightly sealed container.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 235Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 155mgCarbohydrates: 35gFiber: 1gSugar: 23gProtein: 3g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

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© Jocelyn @ Inside BruCrew Life
Two pictures of congo bars collaged together with a blue text box.

A stack of four chocolate chip cookie bars stacked on a plate.

(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.

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Filed Under: 4th of July Recipes, Brownies & Bars Tagged With:

 

Jocelyn is the owner and creator of Inside BruCrew Life where she loves to share semi-homemade recipes with flair that anyone can recreate in their own kitchen. Jocelyn is married and has three kids. She loves to workout, enjoys trips to Disney, and relaxing at the beach.

Learn More About Jocelyn

Comments

  1. Trish says

    Can someone help me? I have used this recipe dozens of times but my bars always end up fluffy and not gooey and underbaked. I leave them in for 30 minutes and I was thinking that I should put it in the oven with less time? My oven thermometer tells me that the oven is at the right temperature. Could I use a 1:1 ratio of melted butter instead?

    Reply

    • Jocelyn says

      I’ve never used melted butter for this recipe. My guess is to bake them for around 26 mins and see what that does. I always do 30 minutes for this particular recipe if I’m taking them somewhere or using them for a bake sale, but they are never fluffy. If it’s for us, I will do around 28 minutes.

      Reply

  2. Julie says

    I made these the other day, I only had dark brown sugar but they worked out well! I added nuts. Thought they would taste awesome with coconut too, so I’ll add that next time in addition to the nuts. 30 minutes was exactly perfect. Thanks for the recipe!

    Reply

  5. Kathi says

    I made these, but I substituted salted caramel chips instead of “just plain ol’ chocolate chips”. OMG! A-MAAAA-zing 🙂

    Reply

      • 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!

        Reply

  10. 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!!!

    Reply

    • 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.

      Reply

  11. 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!

    Reply

    • 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?

      Reply

  13. 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!

    Reply

  14. 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!

    Reply

  15. 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!

    Reply

  18. Erin says

    These are in the oven now…. Can’t wait to try them! Luckily some made it in the oven… The batter was so delicious!

    Reply

  19. Lisa says

    I’m always on the search for a perfect blondie recipe, I’ll give these a try. They look yummy! (I’ll add a few butterscotch chips I have in with the chocolate chips.)

    Reply

  21. Kristi says

    Ok, one thing I like more than cookies is bars. Brownies, blondies and anything in between! These look and sound fantastic. I’m soo glad you linked these up at Foodie Friday!

    Reply

  23. Pam says

    Your bars look delicious! I will be trying them. I’m your newest follower and really enjoy your great blog. You have a wonderful looking family!

    Reply

  25. Mindy says

    Oh how I LOVE the Congo bar!!! Thanks for reminding me of my wonderful memories, all including the deliciousness.. and for sharing the recipe. I don’t know where mine could possibly be!

    Reply

  38. Erin says

    I participated in a recipe exchange and this was one of the recipes that I was sent. I can’t wait to try it (especially after seeing your yummy pictures!)

    Reply

  48. Liz says

    I like them underbaked too, just a tad…going to copy this recipe now, I love cookie bars! 1 lb of brown sugar, how can you go wrong?!?

    Reply

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