Congo bars are fudgy blonde brownies studded with two types of chocolate chips—semi-sweet and milk chocolate—that bake together into an ooey, gooey treat. This simple recipe creams butter and brown sugar, then layers in chocolate for maximum richness.
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Preheat oven to 350 degrees F. Line a 13 x 9 inch baking dish with lightly sprayed parchment paper.
In a bowl, briefly whisk together the flour, baking powder, and salt.
In a large bowl with a hand mixer or in a standing mixer, cream the butter.
Blend the brown sugar with the butter until fluff.
Add the eggs, beating after each addition.
Blend in the extract.
Gradually blend in the flour mixture.
Stir in the chocolate chips.
Transfer to the baking dish and spread evenly.
Bake uncovered until golden brown and the middle just sets, 30 to 35 minutes.
Let cool in baking dish (at room temperature or in the refrigerator) before cutting into squares.
Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. Reheat individual bars in a microwave for 10–15 seconds if you prefer them warm.
13×9 inch baking dish · hand mixer or standing mixer · parchment paper
Bake at 350°F for 30–35 minutes until the top is golden brown and the middle just sets. The center should be slightly soft but not raw.
Yes. Use 2¾ cups (16.5 ounces) semi-sweet chips for a consistent flavor, though the recipe's mix of semi-sweet and milk chocolate provides a balanced sweetness.
Store in an airtight container at room temperature for up to 4 days. Keep cool before cutting to help them hold their shape.
Chilling helps the bars set firmly so they cut into clean squares without crumbling. Cool at room temperature or refrigerate before slicing.
This recipe is designed for a 13×9 inch baking dish. Smaller pans will bake faster and thicker bars; larger pans will bake thinner. Adjust baking time accordingly.
