Congo bars are soft, chewy cookie bars loaded with buttery brown sugar flavor and lots of chocolate chips. Make this easy vintage dessert in one bowl and customize it with mix-ins like chopped pecans and coconut.
Try more cookie bar recipes like my monster cookie bars, chocolate chip cheesecake bars, and kitchen sink bars next.
The post for these Congo bars was originally published in August 2010. The pictures were updated in November 2018, and the post was republished in January 2026.
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What are congo bars? If you've never had one before, congo bars are rich, chewy blonde brownies filled with chocolate chips and brown sugar.
It's a retro recipe found in church cookbooks (one theory is that the name "congo" comes from "congregation"). I recently rediscovered my congo bars recipe in a box of old recipe cards. Of course, I had to make them right away!
In high school, I would make these soft, gooey congo bars for youth group events. Every time I showed up with a pan, they disappeared in no time. I can't wait for yours to have the same effect!
Why You'll Love Congo Bars
- Soft, chewy, chocolatey. Eating a congo bar is like biting into a super soft-baked chocolate chip cookie. It's a texture similar to a fudgy brownie, flavored with brown sugar instead of chocolate.
- One bowl. The cookie dough comes together in minutes in one bowl with simple ingredients. Mixer optional!
- Any occasion. Congo bars are perfect for bake sales, potlucks, and holiday baking. Try a warm square with a scoop of ice cream on top. Cookie dough goodness with melty ice cream is the best.
You'll Need These Ingredients
Like many other old-timey dessert recipes, congo bars call for a handful of easy pantry ingredients. Scroll to the printable recipe below the post for the full amounts.
- Butter: I use unsalted butter. If you're using salted, consider reducing the amount of added salt in the recipe.
- Brown Sugar: The extra moisture in brown sugar gives these bars their signature rich, caramelized flavor and soft texture.
- Eggs and Vanilla: For extra richness and structure. Use pure vanilla extract or vanilla paste, and not imitation.
- Flour: Measure the flour using the spoon-and-level method. Spoon the flour into your cup measure. Don't scoop directly from the bag. Afterward, level off the flour with the back of a knife. This avoids over-measuring.
- Baking Powder: Not to be confused with baking soda. Check the expiration dates on your ingredients to ensure they're fresh.
- Chocolate Chips: I use semi-sweet chocolate. You can also use white chips, milk chocolate chips, or dark chocolate chips if you prefer.
How to Make Congo Bars
The secret to these bars' chewy, almost fudgy texture is to cream the sugar and butter together well, and to not overbake. Here are the quick steps:
- Mix the wet ingredients. Beat the softened butter and brown sugar in a large mixing bowl until creamy. Mix in the eggs and vanilla, then beat again.
- Add the dry ingredients. Slowly mix the flour, baking powder, and salt into the butter mixture until a soft, thick dough forms.
- Add chocolate. Gently fold in the chocolate chips with a spatula.
- Bake. Spread the dough into your prepared baking pan, and bake for 30 minutes. Do not overbake! Let the Congo bars cool completely before you slice them into squares.
BruCrew Tips
- Prep the pan. Line the baking pan with parchment paper or spray it with a nonstick cooking spray.
- Add a little sea salt. For a sweet-salty contrast, sprinkle the cookie dough with coarse or flaky sea salt before baking.
- Don't overbake. The secret to perfect congo bars is not to overbake them. I have always baked this recipe for 28-30 minutes. This gives the bars a slightly crispy top and sides, while the center of the chocolate chip cookie bars stays soft and gooey. All ovens bake differently, so I recommend checking the bars at 28 minutes and going from there.
- The bars set up as they cool. The bars will look underdone when you first pull them out of the oven. That's exactly what you want! Let them sit on the counter and cool completely before you cut them into squares. The center may sink a little, and that's OK.
- Change up the chocolate. Use white chocolate chips, peanut butter chips, or butterscotch chips for a different flavor profile.
Easy Variations
- Stir in coconut. A popular variation of congo bars involves stirring shredded coconut into the dough. See our tropical blonde brownies.
- Add nuts. Mix in chopped pecans, walnuts, or almonds.
- Add a chocolate drizzle. Drizzle melted chocolate over the cooled Congo bars.
How to Store These Bars
- At room temperature. Cover the bars tightly and keep them on the counter for 4-5 days.
- Freeze. You can freeze the whole slab of chocolate chip bars or individual squares. Wrap the bars in plastic wrap, then place them in a freezer bag. Freeze for 1-2 months. Thaw them overnight in the fridge and then bring them to room temperature before serving.
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Recipe
Congo Bars
Chewy, buttery congo bars are vintage cookie bars filled with brown sugar flavor and melty chocolate chips. They're easy to make in one bowl!
Ingredients
- ⅔ cup unsalted butter, softened
- 2 cups packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all purpose flour (330g)
- 2 ½ teaspoons baking powder
- 1 teaspoon table salt
- 2 cups chocolate chips
Instructions
- Preheat oven to 350°F. Spray a 9x13 pan with nonstick baking spray.
- Beat the butter and sugar until creamy. Add the eggs and vanilla and beat again.
- Stir together the flour, baking powder, and salt, and slowly add to the butter mixture until a soft, thick dough forms.
- Stir the chocolate chips in by hand. Spread the mixture in the prepared pan.
- Bake for 30 minutes. Do not over bake! Remove and let the bars cool completely before cutting them.
- Store in a tightly sealed container.
Notes
- Prep the pan. Line the baking pan with parchment paper or spray it with a nonstick cooking spray.
- Add a little sea salt. For a sweet-salty contrast, sprinkle the cookie dough with coarse or flaky sea salt before baking.
- Don’t overbake. The secret to perfect congo bars is not to overbake them. I have always baked this recipe for 28-30 minutes. This gives the bars a slightly crispy top and sides, while the center of the chocolate chip cookie bars stays soft and gooey. All ovens bake differently, so I recommend checking the bars at 28 minutes and going from there.
- The bars set up as they cool. The bars will look underdone when you first pull them out of the oven. That’s exactly what you want! Let them sit on the counter and cool completely before you cut them into squares. The center may sink a little, and that’s OK.
- Change up the chocolate. Use white chocolate chips, peanut butter chips, or butterscotch chips for a different flavor profile.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 341Total Fat: 13gSaturated Fat: 7gUnsaturated Fat: 5gCholesterol: 38mgSodium: 172mgCarbohydrates: 56gFiber: 2gSugar: 32gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Terrell says
Ohhh yum!! These look delightful! You'll have to share them at Frou Frou Decors party on Friday!!
~Terrell @ FFD~
Alicia says
The goodies look sooo yummy....
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!)
Linda... says
wow, those congo bars look great.
Val says
I love these bars!!!
alicia says
Yummy! Thanks for sharing your congo bars with us over at tasty tuesdays! Can't wait to try them.
alicia
Amy says
that is so yummy... Have a great day..
Cindy says
This looks great. Can't wait to try.
Lana says
Wow! Now if you could just deliver that to Indiana, I would be good to go! ;0) Following you from the TBH. Please stop by for a chat with me at http://www.walkingtheoff-beatenpath.blogspot.com
Shanti says
Such a delicious blog:) I am literally drooling over the photos..I am so following you thanks to Tuesday Blog Hop. Check out my blog http://purelyforfun.blogspot.com/ and hope you'll follow too:)
Melissa says
Yum
Melissa says
These look delicious!
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?!?
Katie says
Oh Jocelyn you have done it again! These look amazing and I can't wait until the weekend when I can splurge a little on my diet.
The Answer Is Chocolate says
Oh those look yumilicious!
Mrs. A says
umm I feel a baking night coming on soon. I absolutely must try these 🙂
Seams Inspired says
I'm saving this for later this week when I bake treats on Friday for our bus driver. Thanks for posting! Can't wait to try them. Happy Tuesday! :o)
Larri at Seams Inspired
Kristen says
I was just saying yesterday that I wanted to make these this weekend! Now I don't have to search for a recipe! Thanks!
Amy Meyer says
Those look delicious!
Danielle says
Yum!! Those look delish!