Classic Congo Bars
These Congo Bars—also called “blonde brownies” or blondies—are the ultimate chewy, caramel-flavored treat. By combining plenty of brown sugar with a mix of semi-sweet chunks and milk chocolate chips, you get a rich, toffee-like base that stays soft and gooey in the center, even after cooling.
Congo Bars
Ingredients:
Base
- 1 cup (2 sticks) butter, softened
- 2 cups packed brown sugar
- 3 large eggs, at room temperature
- 2 ½ cups all-purpose flour
Leavening & Flavor
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
Chocolate
- 1 ½ cups semi-sweet chocolate chunks
- 1 cup milk chocolate chips
Instructions:
Step 1: Prep the Pan
Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper, leaving extra on the sides for lifting. Lightly grease the parchment and pan edges.
Step 2: Cream Butter & Sugar
In a large bowl, beat butter and brown sugar with an electric mixer on medium for 2 minutes until light and fluffy.
Step 3: Add Wet Ingredients
Mix in eggs, vanilla, salt, and baking powder until smooth. Scrape down the sides to ensure everything is evenly combined.
Step 4: Fold in Flour & Chocolate
Lower mixer speed and gradually add flour, mixing just until combined. Fold in chocolate chunks and chips with a spatula. Avoid overmixing to keep bars tender.
Step 5: Bake
Spread batter evenly in the prepared pan. Bake for 30 minutes. The edges should be set and golden while the center remains slightly soft.
Step 6: Cool & Slice
Let cool 5 minutes in the pan. Lift out using the parchment overhang and place on a wire rack to cool completely. Cutting once fully cooled gives clean, even squares.
