Congo Bars
A rich, chewy blondie-style dessert packed with brown sugar, chocolate chips, and old-fashioned comfort. These classic bars were staples in many church cookbooks and family gatherings for good reason.
Ingredients
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup butter, melted
2 1/4 cups brown sugar, packed
3 large eggs
1 tbsp vanilla extract
2 cups semi-sweet chocolate chips
1 cup chopped walnuts or pecans (optional)
Instructions
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, mix melted butter and brown sugar until smooth.
Beat in eggs one at a time, then stir in vanilla.
Add dry ingredients and mix just until combined.
Fold in chocolate chips and nuts if using.
Spread batter evenly into the prepared pan.
Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted near the center comes out with a few moist crumbs.
Cool completely before slicing into bars.
Tips
For extra gooey bars, slightly underbake them.
Add white chocolate chips or butterscotch chips for a fun variation.
Store in an airtight container for up to 5 days.
Congo Bars
