Congo Bars
Indulge in the gooey, chocolate-studded decadence of Congo Bars—your new favorite dessert bar! These rich and chewy treats are a glorious cross between blondies and chocolate chip cookies, bursting with two cups of semi-sweet chocolate chips and optional crunchy pecans for added texture. Made with a buttery base, brown sugar, and a hint of vanilla, every bite is a perfect harmony of sweetness and flavor. Easy to whip up in just 15 minutes of prep, Congo Bars are baked to golden perfection in less than half an hour, making them a crowd-pleaser for any gathering or weeknight indulgence. With simple pantry staples and customizable extras, this recipe guarantees mouthwatering results. Serve them warm for a melty center or store leftovers to enjoy all week long!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups light brown sugar
- 0.5 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large microwave-safe bowl, melt the unsalted butter in the microwave. Allow it to cool slightly.
Whisk in the light brown sugar and granulated sugar until the mixture is smooth and glossy.
Add the eggs one at a time, mixing thoroughly after each addition. Stir in the pure vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips and chopped pecans (if using) until evenly distributed.
Pour the batter into the prepared baking pan and spread it evenly with a rubber spatula.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
Cut into 24 squares and serve. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
6404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.7 g | 365% | |
| Saturated Fat | 124.8 g | 624% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 979.9 g | 356% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 686.0 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 479 mg | 37% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 1521 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
