DAD'S CONGO BARS a.k.a BLONDIES

Name: Dad's Congo Bars (Blondies)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 24 servings
Cuisine: American
Ingredients: 2 ¾ cups flour; 1 teaspoon salt; 1 teaspoon baking powder; ½ teaspoon baking soda; 2 sticks ((1 cup) unsalted butter, melted); 1 ¾ cups dark brown sugar; 3 large eggs (room temperature); 1 tablespoon vanilla (or bourbon); 2 cups semisweet chocolate chips; 1/2 cup chopped walnuts (optional); butter or baking spray for coating baking pan

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Congo bars are thick, gooey blondies packed with chocolate chips and rich caramel flavor from dark brown sugar. They require no electric mixer and bake in under 30 minutes for a simple, satisfying snack.

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🌍American 🏷️Bars 🏷️Congo bars

Total

40 min

Servings

24

Recipe Source

View original recipe

From Thegeneticchef

Ingredients

11 Ingredients

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Instructions

1
Preheat oven to 350℉.
2
Line a 9x13 baking dish with foil or crumpled parchment. Flip the baking dish over, then mold a piece of foil or parchment by pressing it to the underside and sides of the pan. This will shape the foil in the form of the pan. Flip the baking dish back over and place the molded piece of foil or parchment inside. Butter or spray with baking spray.
3
Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
4
In a large mixing bowl, whisk together the melted butter and brown sugar. The butter should be warm (not hot) to melt the sugar slightly. Mix thoroughly until completely combined and smooth. You'll know when it's properly mixed when the mixture pulls away from the sides of the bowl and lightens in color.
5
Thoroughly beat in the eggs then add vanilla.
6
Add in flour mixture, chocolate chips, and walnuts (if using) and mix until combined.
7
Spread evenly into prepared pan and bake for 25 - 30 minutes. Better to slightly under bake than over bake.
8
Let cool before slicing.

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Tips & Notes

Pro tips

Use warm (not hot) melted butter so it slightly melts the brown sugar and creates a smooth, light mixture that pulls away from the bowl sides.
Underbake slightly (closer to 25 minutes) rather than overbake to preserve the gooey, chewy texture congo bars are known for.
Let eggs reach room temperature before beating in so they incorporate smoothly without seizing the batter.
Use the foil-lining technique described to ensure even edges and easy removal without breaking the bars.

Substitutions

dark brown sugar → light brown sugar (slightly less caramel depth, but still works)
semisweet chocolate chips → milk chocolate or dark chocolate chips (adjust sweetness preference)
walnuts → pecans or omit entirely (optional ingredient, so completely optional to swap)

Storage & make-ahead

Store cooled congo bars in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Common Questions

What's the difference between congo bars and brownies?

Congo bars (blondies) are made with brown sugar instead of chocolate and cocoa, giving them a caramel flavor and chewy texture. Brownies are chocolate-based.

How do I know when congo bars are done baking?

Bake for 25-30 minutes. The creator recommends slightly underbaking rather than overbaking to maintain the gooey, chewy texture.

Can I make congo bars without walnuts?

Yes, walnuts are optional. The bars are delicious with just chocolate chips.

Why does the recipe use melted butter?

Melted butter blends smoothly with the brown sugar when warm, creating a lighter, well-combined mixture without needing an electric mixer.

How should I line the baking pan?

Flip the 9x13 pan over, mold foil or parchment to its underside and sides to shape it, then flip back and place the molded liner inside. Butter or spray before adding batter.