Emily Wyckoff

Congo Bars

I remember having congo bars when I was little so I was psyched to stumble upon this recipe online a few weeks ago. I have made them three times since – a testament to how crazy good they are. They are thick, rich and “toothsome” – thanks to lots of butter and all brown sugar – no white. Call them blondies, call them chocolate chip cookie bars (another favorite recipe – calls for melted butter though which results in a different texture – still good, mind you). For the life of me I cannot track down the origin of the name congo bars – if anyone has knows, please post!

Congo Bars (click here for printable recipe)


2 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup butter, softened
2 1/4 cups brown sugar
3 eggs
2 teaspoons vanilla
2 1/2 cups chocolate chips


Preheat oven to 350 degrees. Sift flour, baking powder and salt in a large bowl. Set aside. Combine butter and sugar using a mixer until blended. Add eggs, one at a time to sugar mixture, mixing on low in between each addition. Add vanilla and mix. Add flour and mix until combined. Stir in chips.

Coat a 9×13 pan with non-stick spray and spread batter evenly into dish. Bake 30 minutes, then cover top with foil to avoid over-browning. Bake for another 10-15 minutes or until a toothpick inserted in middle comes out with moist crumbs. You will think they are under-done – they aren’t. Make sure you don’t over bake.

2 Responses to “Congo Bars”

  1. Beverly says:

    These sound like the kind of cookie/brownie my mom used to always make for us too! She always called them “Blonde Brownies”, you know, because they weren’t brown or chocolate in color. So they were blonde!

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