Julie Clark
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Congo Bars Recipe
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The gooiest chocolate chip cookie bars around. This Congo Bars recipe has stood the test of time. You’ll love their perfect chewiness and extra dollop of chocolate on top.
When I’ve hit a creative block in my work, I head to the kitchen and make cookies. I’ve created our macadamia nut caramel cookies and our turtle cookies in those baking sessions.
And sometimes when I’m really stuck, I pull out the old church cookbooks and find gems like this Congo Bars recipe. Is it amazingly unique? Nope. But it is a vintage classic that was easy, delicious, and totally fun to photograph.
The ooey. The gooey. The melty chocolate. This blondie recipe gave me a chance to get creative with my photography…and you get the benefit of a fantastic cookie bar!
Why you’ll love this congo bars recipe:
- classic cookie bar recipe with a chewy texture
- ooey gooey deliciousness 😋
- one bowl prep
- easy cleanup
- use this as a base with any addition you’d like
What are congo bars?
Congo bar recipes abound in old fashioned church cookbooks. I have a stack 2 ½ feet high of books that my grandma collected over all of her years of being a pastor’s wife. And almost every one has “congo bars” in it.
Congo Bars are simply an easy chocolate chip cookie bar that you can bake either in a 9×13 baking pan or a larger jelly roll pan. They are great for feeding a crowd. In one recipe book, the author said she kept them on hand for neighborhood kids who stopped in. I love that. Food bringing family together, right?
How to Make Congo Bars in 4 Steps
Some recipes call for melting the butter and sugar together on the stovetop, but I saw no reason to dirty a saucepan and turn on the stove. Just use a microwave safe bowl and melt the butter in the microwave. Then continue making the bars in the same bowl. Easy as ever and no extra dishes to clean. 🙌
- Melt. In a large microwave safe bowl, melt the butter completely. Add the brown sugar and use a hand mixer to mix the sugar and butter together well.
- Mix. Add the eggs, one at a time, mixing between each addition. Add the flour, baking powder and salt, then mix again just until combined. Scrape the sides of the bowl as needed with a rubber spatula.
- Fold. Fold in the chocolate chips. The batter will be very thick.
- Bake. Spread in the prepared baking dish. Bake for 25 minutes or until very lightly browned around the edges.
A note About the baking time
I like soft, gooey, chocolate chip cookie bars, which means they are slightly underbaked. If you prefer your cookie bars more “done”, continue cooking another 3-5 minutes. The cookies will more crisp that way.
Recipe Variations:
The variations on this congo bar recipe are virtually endless.
- Turtle Bars: Add caramel bits, chopped pecans and chocolate chips.
- White Chocolate Cranberry: Add white chocolate chips, pecans and dried cranberries.
- Raisin Nut: Add a teaspoon of cinnamon, raisins and walnuts.
- Almond: Add almond flavor, sliced almonds and white chocolate.
- Kitchen Sink Bars: Use all of the little remaining bits and pieces of candy, shredded coconut and chocolate chip bags you find in your pantry.
Serve with a scoop of dulce de leche ice cream or frozen custard on top!
Love cookie bars and brownies? Try our caramel brownies and chocolate chip sugar cookie bars.
Congo Bars Recipe
The gooiest chocolate chip cookie bars around. These amazing Congo Bars are a recipe that has stood the test of time. You'll love their perfect chewiness and extra dollop of chocolate on top.
Servings 20
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
- 3/4 cup salted butter 6 ounces
- 2 1/4 cup brown sugar 470 grams
- 3 large eggs (room temperature)
- 2 3/4 cup all-purpose flour 358 grams
- 2 1/2 teaspoons baking powder 12 grams
- 1/2 teaspoon salt 3 grams
- 1 cup dark chocolate chips
- 1 cup semi-sweet chocolate chips
Instructions
- Spray a 9×13 baking pan* with cooking spray or line with parchment paper. Preheat the oven to 350º Fahrenheit.
- In a large microwave safe bowl, melt the butter completely. Add the brown sugar and use a hand mixer to mix the sugar and butter together well. ¾ cup salted butter, 2 ¼ cup brown sugar
- Add the eggs, one at a time, mixing between each addition. 3 large eggs
- Add the flour, baking powder and salt, then mix again just until combined. Scrape the sides of the bowl as needed. 2 ¾ cup all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon salt
- Fold in the chocolate chips. The batter will be very thick. 1 cup dark chocolate chips, 1 cup semi-sweet chocolate chips
- Spread the cookie dough in the prepared pan. Bake for 25 minutes or until very lightly browned around the edges.
- These are meant to be gooey bars. If you don't want them gooey and would like them more crisp, go ahead and bake them a few minutes longer.
- Cut into squares once they are cool.
Video
Notes
- Add in a teaspoon of vanilla extract if you’d like.
- Use milk chocolate chips or chocolate chunks if you prefer. I press a Dove chocolate into the top of the warm bars for special occasions. No one can resist a puddle of chocolate!
- Store in an airtight container at room temperature.
- Store in a freezer for up to 2 months.
- Use an 11×14 or even 10×15 baking pan for thinner bars. They won’t take quite as long to cook so watch them carefully.
Nutrition
Calories: 330kcal | Carbohydrates: 47g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 148mg | Potassium: 222mg | Fiber: 2g | Sugar: 30g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg
These are a favorite in my house! The first time I made them I let them cook a few minutes longer as they didn’t look done but now I take them out at 25 and they are soooo oooey gooey….like a big warm, soft chocolate chip cookie! Wicked good! Wouldn’t change a thing!
Did not come out well we cooked them for 30 minutes and maybe you should’ve stopped at 25 but they looked very wet and 25. The problem is I believe the amount of baking powder that seems like way too much baking powder should’ve just used 1 teaspoon not 2 1/2 teaspoons. I suspect that might be a typo. I’ll try it again with just a teaspoon of baking powder and only 25 minutes of cook. Not a fan we’ll have to add ice cream or something to make it edible.
This was a weekly treat at our house growing up. Now in my early 70’s I make it for my Grandkids and they love them as well as my Brownies.
Fantastic recipe!!! I like my bars a little firmer to hold on to, so baked them 30 minutes instead of 25, and they did exactly like you said. This could be a weekly treat!
Can you use coconut?
I was trying to remember the name of these and when I did I wasn’t sure so I looked it up. This is exactly the recipe I used as a kid. I think we added butterscotch bits as well.
Wonderful recipe! Very smooth and rich cookie bar! My whole family enjoyed this recipe.
What are the two different chocolates in the picture, of each bar?
Hello! My grandmother has used this exact recipe for decades! However, her recipe calls for 2 eggs instead of 3. Can you explain what the extra egg does for the recipe? Thanks!
Yummy! Thanks for sharing your congo bars with us over at tasty Tuesday! Can’t wait to try them.