Congo bars are a thick, chewy blondie studded with semi-sweet chocolate chips, baked in a single 9x13 pan and cut into squares. They stay fresh longer when stored with a slice of bread, which the bars absorb moisture from to prevent drying out.
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Preheat oven to 350 degrees Fahrenheit.
Combine flour, baking powder, and salt in a medium bowl. Set aside.
Melt butter in a large saucepan over medium heat. (Note: If you use margarine, you will have to constantly stir, or else it will spit.)
When melted, remove from heat.
Using a spoon, stir brown sugar into butter until fully mixed.
Add eggs to the mixture, one at a time, stirring vigorously after each egg.
Stir in flour mixture until batter is thick.
Stir in chocolate chips, reserving a half cup of chocolate chips for the top.
Grease a 9 x 13 inch baking pan with non-stick spray.
Spread batter into greased pan and scatter remaining chocolate chips on top.
Bake 25-30 minutes, until inserted toothpick comes out clean.
Leave in pan and let cool completely on a wire rack.
Cut into 1 1/2 inch squares. These can be stored in a tupperware on the counter. If they aren't eaten quickly enough and start to dry out, toss a piece of bread into the tupperware--the bars should bounce right back.
Store in an airtight tupperware on the counter; if they dry out, add a slice of bread to the container to restore softness.
9x13 inch baking pan · wire cooling rack
Bake at 350°F for 25–30 minutes. Insert a toothpick into the center; it should come out clean when done. Overbaking will dry them out.
Yes, but margarine requires constant stirring while melting, or it will spit. Butter is the easier choice.
Store in an airtight tupperware on the counter. If they start to dry out, toss in a slice of bread; the bars will absorb moisture and soften.
Leave them in the pan and cool completely on a wire rack before cutting into 1½ inch squares. This prevents crumbling.
