congo bars

Congo Bars are an amped up chocolate chip cookie bar with 2 types of chocolate to make them extra gooey!

Congo Bars

butter, room temperature

dark brown sugar, packed

light brown sugar, packed

eggs

vanilla extract

salt

baking powder

all purpose flour

chocolate chocolate

milk chocolate chips

Preheat the oven to 350°F. Line a 9&#215;13 pan with parchment paper and coat with nonstick spray. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and the light and dark brown sugars together for 2 minutes on medium speed. Add in the eggs, vanilla, salt and baking powder and mix for an additional minute on medium, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour, mixing until just combined.

Finally add in both kinds of chocolate and stir to incorporate.

Spread the dough into the prepared pan and bake for 30 minutes or until the edges are set and lightly golden and the center appears slightly under-baked.

Remove the pan from the oven and allow the bars to cool completely before cutting.

Alternately you can chill the bars before cutting.

Buttery chocolate chip cookie bars loaded with chocolate.

(3/4 cup or 1.5 sticks) unsalted butter, room temperature

(3/4 cup) brown sugar

(1/4 cup) caster sugar

(1 and 1/2 cups) plain flour

(1/2 cup) milk chocolate

(1/2 cup) milk

Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang.Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.

In a large mixing bowl, cream butter and sugar with an electric beater or until pale and creamy. Add vanilla, egg and egg yolk and beat again until combined.

Sift in flour and baking powder and beat until a soft dough forms. Add chocolate chips and hand cut chocolate and beat again.

Place dough in prepared pan and spread into one even layer. Sprinkle extra chocolate chips on top.

Pop into the oven for approximately 30 minutes or until golden brown on top. Leave to cool completely in the tin before removing. Cut into slices and serve.

The texture of these are amazing. I sprinkled some sea salt on top, perfection.

I made this today  followed the instructions for the recipe. I didn't have a square tin but a rectangle. But it seems to have turned out like a cake consistency not cookie. Not sure where I went wrong. Was still a nice cake though.

this recipe is amazing! this is my first time baking congo bars and IT TASTE SO GOOD! the texture is so chewy and not too sweet. thank you for the recipe! 😍

Thank you for quick reply! Anyway, I just baked this following your recipe, but adding a tsp of baking soda and a little bit of salt (in the batter and on top of it before baking it). It turned out super great!!! But the only problem is that it kinda sunk in the middle (maybe because I opened the oven too soon), how can I prevent it from sinking next time?? Sorry English is not my first language!

Such an easy recipe for something so delicious! And it should get bonus star for being simple ingredients that didn’t require me going to the store to get anything extra.

Buenas tardes. Cuál es el tamaño del molde?

These Congo Bars are chewy, soft, and decadent. Bars keep very well in an airtight container at room temperature. Easy and crowd pleasing dessert.

Congo Bars (Blondies)

brown sugar

TB butter

eggs (whisked)

tsp pure vanilla extract

½ cups all purpose flour

¼ tsp baking powder

½ tsp table salt

chocolate chips

Preheat and Grease

Preheat oven to 325F, with rack on lower middle position. Grease and flour a 13x9 pan and set aside.

Cream

In the bowl of stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy, about 3-4 minutes. Add eggs and vanilla and stir until combined.

Whisk

In a separate bowl, whisk together the flour, baking powder, and salt. Using rubber spatula, fold butter mixture with flour mixture just until incorporated. Fold in chocolate chips.

Press and Bake

Press dough into prepared pan, using spatula to even out the surface. Bake for 30-35 minutes, or just until top is lightly browned. It should look puffy, soft, and golden. Center will still be soft.

Cool

Cool bars completely. Cut into squares. Store leftovers in airtight container at room temp.

Congo bars are soft and chewy, filled with chocolate chips and walnuts. They’re like a gooey chocolate chip cookie in bar form and will have you savoring every bite!

all-purpose flour

unsalted butter (melted)

eggs (room temperature)

vanilla

walnuts (optional)

Preheat the oven to 350 degrees fahrenheit. Spray a 9x13 pan with cooking spray and set aside.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl stir together the melted butter and brown sugar. Add in the eggs and vanilla and stir until combined.

Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips and nuts.

Add the batter to the prepared pan and bake for 30-35 minutes, no longer. If baked longer the bars will become dry and crumbly.

Let cool before cutting and serving.

https://content.jwplatform.com/videos/jYKNMXfC.mp4

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Congo Bars

Congo Bars (Blondies)

Congo Bars

Top 4 congo bars recipes from across the web

The most viewed congo bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Congo Bars

Congo Bars

Congo Bars (Blondies)

Congo Bars

The most viewed congo bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine