Congo Bars

Congo Bars are soft and gooey chocolate chip cookie bars made with 2 kinds of chocolate. Using both light and dark brown sugar gives them an extra rich caramel flavor that sets them apart.

Congo bars cut and stacked with milk and semi sweet chocolate

Congo Bars Are Just Like Chocolate Chip Cookie Bars…But Better!

So Congo Bars…I have no idea where the name came from. They sound like they are super exotic and should maybe have some weird fruit ingredient that you could only buy online. Well folks, sorry to disappoint.

They’re actually just an extra special version of a chocolate chip cookie bar. This is a totally nostalgic recipe that I snagged out of my Grandma’s recipe box. Leave it to the 80s to take an everyday kind of recipe and give it a fancy name.

But What Are Congo Bars?

So like I said, they’re basically a chocolate chip cookie baked into a bar dessert…with a few minor tweaks:

  • 2 kinds of chocolate! I mean why just use semi sweet chocolate when you can also use milk chocolate! AND I’m using chunk and chips too…we’re going big today!
  • 2 kinds of brown sugar! Let’s up the richness and caramel favor by adding both dark and light brown sugar. No boring granulated today folks.
  • An extra egg. Ok this is minor, but it’s important in this recipe, as it affects the texture and richness. And since we’re baking these as bars, the extra egg adds a little more chewiness that works!
Chocolate chip cookie bars cut into squares from above

Ingredients List:

  • butter
  • brown sugar: light and dark
  • eggs
  • vanilla extract
  • kosher salt
  • baking powder
  • all purpose flour
  • semi-sweet chocolate chunks (or even chopped chocolate)
  • milk chocolate chips (or chopped milk chocolate)

congocookiedough

Instructions:

  1. Line a 9×13 pan with parchment paper and coat with nonstick spray.
  2. Beat the butter and both light and dark brown sugar together in your stand or hand mixer. Add in the eggs, vanilla, salt and baking powder and mix for an additional minute and scrape the sides of the bowl as needed. Then add in the flour and mix until just combined.
  3. Stir in all the chocolate and spread the dough into the prepared pan. Bake for 30 minutes at 350°F or until the edges are set and lightly golden and the center appears slightly under-baked.
  4. Remove the pan from the oven and allow the bars to cool completely before cutting.

How Do You Know When They’re Done?

You might think I listed the bake time wrong because after 30 minutes they might not seem quite done in the centers. But trust me no this, they will seem a little gooey, but that’s ok. As they cool they will stay soft and delicious.

If you bake them until they look completely done in the centers they will end up a little dry, which is not what we want.

Two stacked chocolate chip cookie bars with a bite taken out

Love Bar Cookies? Check Out Some of My Other Recipes Too!

 

Print

Congo Bars

  • Author: Cookies & Cups
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 30 minutes
  • Total Time Total Time: 40 minutes
  • Yield Yield: 24 bars 1x
  • Category Category: Cookie Bar
  • Method Method: Oven
  • Cuisine Cuisine: Dessert

Description:

Congo Bars are an amped up chocolate chip cookie bar with 2 types of chocolate to make them extra gooey!


Ingredients:

  • 1 cup butter, room temperature
  • 1 cup dark brown sugar, packed
  • 1 cup light brown sugar, packed
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 2 1/2 cups all purpose flour
  • 2 cups semi-sweet chocolate chunks, or chopped chocolate
  • 1/2 cup milk chocolate chips

Instructions

  1. Preheat the oven to 350°F. Line a 9×13 pan with parchment paper and coat with nonstick spray. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and the light and dark brown sugars together for 2 minutes on medium speed. Add in the eggs, vanilla, salt and baking powder and mix for an additional minute on medium, scraping the sides of the bowl as necessary.
  3. Turn the mixer to low and add in the flour, mixing until just combined.
  4. Finally add in both kinds of chocolate and stir to incorporate.
  5. Spread the dough into the prepared pan and bake for 30 minutes or until the edges are set and lightly golden and the center appears slightly under-baked.
  6. Remove the pan from the oven and allow the bars to cool completely before cutting.
  7. Alternately you can chill the bars before cutting.

Notes:

store at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Keywords:: cookies and cups, cookie bars, congo bars, chocolate chip cookie bars, chocolate chips

Want To Save This Recipe?

PIN for later:

Congo Bars Pinterest Image

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

You might also like...

Share Your Comments

Want to share a photo of what you’ve made? Be sure to register or log in and then click the camera icon located at the bottom of the comment form.

35 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Debra
October 22, 2020 8:06 pm

I made this recipe on Tuesday and they are gone on Thursday. I would not change a thing! We all loved them and I will definitely make them again.

Kaia
September 26, 2020 9:59 am

Oh muh gow! (This is OMG with a mouthful of Congo Bar). These were amazing! They have now become our go-to cookie.
I used Light Brown Truvia instead of the light brown sugar, but left the dark brown sugar (Truvia doesn’t make that). This meant I reduced the chips and chunks SLIGHTLY due to reduced total batter (Truvia requires half the volume for same sweetness). Bake time was a bit longer because Truvia makes a goopier batter. They came out terrific and earned me lots of praise.

judy
September 20, 2020 5:07 pm

Omg, delicious, didn’t have dark brown sugar, used all light, added mini m and ms with chocolate chips, my family loved them

Tina Larsen
July 21, 2020 4:47 pm

My mom and then me have been making Congo Squares since the 60’s. Recipes a lil different we melt the butter and use a pound of brown sugar.

Natosha
February 28, 2020 11:20 am

I love the idea of cookies in one pan! I love chocolate chip cookies but hate making them after the first batch. By the last batch I have huge cookies because I’m just over it. Anyone else? ? baking these right now. My 3 year old and I taste tested the batter and theY were yummy. Can’t wait to try the bars! Thanks for sharing!

Beth Levin
January 14, 2020 11:56 am

I’ve made this twice now. The first time I baked this, I didn’t have semi-sweet baking melts, chunks, or milk chocolate chips, so I improvised using 12 ounces (three 4 ounce packages) of Bakers Semi-Sweet Chocolate baking chocolate that I cut up into chunks (it made two cups), and plain M&Ms for the milk chocolate chips. It was a hit! It was so good, I did the same thing a second time! Thank you!

November 23, 2019 4:35 am

You gotta be kidding…..store 5 days in the fridge????? How about 5 hours!!!

Eve
May 8, 2019 10:20 pm

Made these tonight and not only are they beautiful but also moist and tasty! Great recipe! I did 1 1/2 c semi-sweet chocolate chunks, 3/4 c. milk choc/PB chips mix, and 3/4 c. chopped pecans in mine. <3

Tracy S.
March 17, 2019 8:37 pm

I love these!! This was a family favorite treat when I was a kid. My mom had the recipe in a church cookbook that was published before the family moved (from Michigan) to Seattle in the early ’50’s.
I love that this popped up on Pinterest today! Thanks for sharing!

Karina
March 2, 2019 10:45 am

Thank you for ending a longtime hunt! My aunt made these for me when we visited (in the early 60’s so this can’t be Margaret’s invention) and I have been searching for the recipe! Again, thank you. I’m going to do all chocolate chips though, just to emulate her offering!

Farah
December 7, 2018 12:55 am

Made this countless of times! We all love it. The best congo bar recipe. Thank you ever so much for sharing this with us. ??

Katherine
January 28, 2018 4:46 pm

These are absolutely delicious! I love the warmth that dark brown sugar adds! Unfortunately I was out of chocolate chips, but I had white chocolate, so I substituted that. Still amazing! I love how caramelly the dough tastes! Thank you for sharing this recipe!

Kerri Buckley
January 19, 2018 8:50 pm

Hey, Congo Bars were chef and glorious restaurateur Margaret Fix’s recipe, at her famous restaurant Cafe Beaujolais and in her cookbook of the same name, so you should give her credit. In fact, you are legally required to do so.

Becky
April 20, 2019 7:24 am
Reply to  Kerri Buckley

?

Helen Winchester Watson Bryant
November 16, 2017 6:01 am

Hi Hi I am Helen Winchester Watson Bryant. and I LOVE to cook for my Darlin Grandchildren. XO XO XO

Charlene
March 23, 2016 11:06 pm

The recipe calls for use of baking powder. Can I use baking soda? Is it the same thing or can it substitute with similar results?

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

Tips for Baking Success!

Cookies and Cups Newsletter Get 5 Baking Secrets That Will Change Your Life!

Delivered Straight to Your Inbox, For Free:

Recipes You’ll Love

This site participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn a small fee by linking to Amazon.com and affiliated sites.

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!