Congo bars are thick, chewy brown sugar bars studded with chocolate chips and walnuts, baked in a 9x13 pan until set but still tender. They're sturdy enough to pack for travel and rich enough to satisfy a chocolate craving.
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Melt the butter and add brown sugar; mix well and cool.
Add eggs, one at a time, beating well each time.
Add dry ingredients and mix well.
Add the nuts and chocolate bits.
Put in a greased 9x13 pan and bake 350 degrees for about 25-30 minutes.
Store covered at room temperature for up to 5 days, or wrap individually and freeze for up to 3 months; thaw at room temperature before serving.
Bake at 350°F for 25–30 minutes. They should pull away slightly from the edges and a toothpick inserted in the center should come out mostly clean with a few moist crumbs.
Yes. Dark chocolate chips will make the bars richer and less sweet; use the same amount.
Store covered at room temperature for up to 5 days, or freeze wrapped individually for up to 3 months.
An 8x8 pan will yield thicker bars; reduce baking time by 5 minutes and check at 20–25 minutes. A 9x13 pan gives thinner, more uniform bars.
Overbaking is the main culprit. Remove them at 25–30 minutes while the center still has slight give; residual heat will firm them as they cool.
