Do you know why these are known as Congo Bars? I don’t. But I do know they’re an absolutely delicious thick and chewy bar laden with two kinds of chocolate and plenty of brown sugar and butter taste. If a blondie and a chocolate chip cookie had a kid, and then you increased the chocolate a little for good measure, you’d have these. They’re soft and just gooey enough, and they’re a true classic.
These bars have a long shelf life, but they’re actually a vintage recipe. Congo Bars have been popular in church cookbooks and grandmother’s kitchens for decades, and they still taste just as excellent today. That’s usually a good hint that they’re ideal for bake sales, potlucks, and parties, but I don’t mind having a tray sitting out on my own kitchen counter as an afternoon pick-me-up. (No one else in my family has expressed dissatisfaction with this.)
Other advantages? They’re simple to manufacture. It’s a one-bowl batter in which you simply mix together some butter and brown sugar before adding in eggs, vanilla, flour, and other ingredients, as well as milk chocolate chips and semi-sweet chocolate chunks. The two types of chocolate melt somewhat differently, ensuring that you get a good hit of chocolate in every bite while not being overly sweet.
INGREDIENTS
1 cup (2 sticks) room temperature butter
2 cups packed brown sugar
3 big room-temperature eggs
1 tbsp. vanilla extract
1 tsp. Kosher salt
2 tbsp. baking powder
2 1/2 cups regular flour
3/4 cup semi-sweet chocolate chunks
1 cup chocolate milk chips
PREPARATION
Preheat the oven to 350 degrees Fahrenheit. Line a 913-inch baking dish with parchment paper and coat with nonstick cooking spray. Place aside.
In a large mixing basin, cream the butter and brown sugar together for 2 minutes on medium speed with an electric mixer.
Mix in the eggs, vanilla, salt, and baking powder, scraping down the sides of the bowl as needed.
Reduce the mixer speed to low, then add the flour. Mix until everything is just blended.
Stir in the chocolate chunks and chips.
Spread the dough in the prepared pan using a rubber spatula. Bake for 30 minutes, or until the edges are firm. The center will appear underbaked and gooey.
Allow to cool for 5 minutes in the pan before removing and allowing to cool completely. When completely cool, slice and serve. Enjoy!
