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.
marla haines says
one pound of brown sugar???
Jocelyn Brubaker says
That's 2 cups...I'll change the recipe 🙂
Kristy Brown says
These are amazing cookies. So gooey and just yummy!
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!
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.)
Capturing Joy with Kristen Duke says
i will be making these soon, just pinned!
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!
A Mom After God's Own Heart says
These are so yummy!
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!
SnoWhite says
Can't wait for a fun place to take these!!
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!
Brianna! says
looks super simple and delicious
Thanks so much for sharing
xoxo
bB
Cath says
Another delicious treat from your kitchen!! Thanks for sharing!
Cath 🙂
Kimberly says
mmmm, they sound great. I'm going to have to make these.
Kimberly says
mmmm, they sound great. I'm going to have to make these.
Cap Creations says
They look yummy!
Catherine Anne says
Yummy!!!!
Nikki says
OMG, I am so ridiculously hungry right now! LOL. Thanks so much for linking up to gettin' crafty on hump day! 🙂
Avril Miller says
I won't be able to stop thinking of these bars until I make them myself! They look soooo good!
Thanks for stopping by my blog! 🙂
The Branches says
oh my goodness those look so ooooo oooo good!
Heather says
Ahh..... YUM! Definately going to have to try these! Thanks for linking up!