Congo Bars are super gooey, soft and packed with both semi-sweet and milk chocolate.
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.
You should know me well enough by now that if a recipe calls for an “exotic” ingredient I will not be making it. Ain’t nobody got time to be hunting down a rare fruit, spice or grain that no one has ever heard of. And yes, I AM sure Amazon carries all the rare fruit nuts you need, but there are some cravings even Amazon Prime can’t fix.
Luckily Congo Bars aren’t exotic or rare. They’re actually just an extra special version of a chocolate chip cookie bar. This is a totally 80s-tastic recipe that I snagged out of my Grandma’s recipe box. Her handwritten note-card didn’t tell why they are called Congo Bars, but when I saw the list of ingredients I gave about zero cares of their name-origin and just wanted them in my oven asap.
They’re extra soft, packed with chocolate and under-baked just enough to make them the right amount of gooey.
ps – if gooey isn’t your thing, just chill them and slice, which is what I did for the pictures. I ate about 13 before they were cooled and had so much chocolate everywhere I had to step away and allow entropy to run its course. Boom science.
I switched up my Gram’s recipe oh so slightly. I used a mix of light and dark brown sugar…
And I also used these fantastic “Baking Melts” I found (yep) at my local supermarket.
If you can’t find the baking melts, just use chocolate chunks. It’ll be fine.
Oh and I added some milk chocolate too…because why the heck not.
Just spread the simple dough into a foil lined (and sprayed) 9×13 pan.
When they’re baked you will think they aren’t *quite done. They are. Promise. If you bake them long enough they look done, they’re overdone. It’s not as confusing as it sounds.
Once they’re done you will want to let them cool. They will be ooey gooey, but oh so good.
Like I said, if you want pretty slices go ahead and chill them until they are completely set.
You guys. They’re stunning.
I wish I had a better shot of the melty chocolate fresh out of the oven…because ohhhhh.
But either way, these are a keeper!Print
- 1 cup butter, room temperature
- 1 cup dark brown sugar, packed
- 1 cup light brown sugar, packed
- 3 eggs
- 1 tablespoon vanilla
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 2 1/2 cups all purpose flour
- 2 cups semi-sweet baking melts or chunks
- 1/2 cup milk chocolate chips
- Preheat the oven to 350°F
- Line a 9×13 pan with aluminum foil and coat liberally with nonstick spray.
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars for 2 minutes until light and fluffy. 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.
- Turn the mixer to low and add in the flour, mixing until just combined.
- Finally add in the baking melts or chunks and the milk chocolate chips.
- Spread the dough into the prepared pan and bake for 30 minutes or until the edges are set and litghly golden and the center appears slightly underbaked.
- Remove the pan from the oven and allow the bars to cool completely before cutting.
- Alternately you can chill the bars before cutting.
store at room temperature for up to 3 days or in the refrigerator for up to 5 days.