Congo Bars Recipe
User Reviews
4.7
Congo Bars Recipe
Description
Congo Bars feature a batter made with melted salted butter and brown sugar combined with eggs, then mixed with all-purpose flour, baking powder, and a pinch of salt. The thick dough incorporates both dark and semi-sweet chocolate chips to distribute chocolate chunks throughout. The mixture is spread evenly in a prepared pan and baked at 350°F until edges are lightly browned, yielding a gooey interior that can be adjusted with longer baking times for a crisper texture.
The bars have a rich, sweet profile with a dense but tender crumb. Using a combination of chocolate types adds depth and varying chocolate bite throughout. The baked bars are easy to portion into squares when cooled and are well suited for casual snacking or dessert.
These bars are stored well at room temperature in an airtight container or frozen for longer preservation. Adjusting the pan size can create thinner bars that bake faster, and adding vanilla extract or chocolate chunks can personalize the flavor further. Pressing chocolate pieces onto the bars while warm enhances the visual appeal and chocolate intensity.
Ingredients
- 3/4 cup butter 6 ounces, salted
- 2 1/4 cup brown sugar 470 grams
- 3 large egg 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 chocolate chips semi-sweet
Instructions
- Spray a 9x13 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. 3/4 cup salted butter, 2 1/4 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 3/4 cup all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 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.
Notes
- Store the bars in an airtight container at room temperature to keep them fresh.
- Freeze in an airtight container for up to 2 months for longer storage.
- Using a larger pan creates thinner bars that bake faster; watch baking time to avoid overcooking.
- Adding a teaspoon of vanilla extract enhances flavor but is optional.
- Milk chocolate chips or chocolate chunks can replace semi-sweet chips according to preference.
- Pressing chocolate pieces into the surface of warm bars adds extra chocolate appeal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 47mg | 16% |
| Sodium | 148mg | 6% |
| Potassium | 222mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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