Classic Congo Bars

These Congo Bars—often called blondies or blonde brownies—are rich, chewy, and packed with deep caramel flavor. A generous amount of brown sugar paired with semi-sweet chocolate chunks and milk chocolate chips creates a toffee-like base that stays soft and gooey in the middle, even after cooling.

Congo Bars

Ingredients

Base

• 1 cup (2 sticks) butter, softened
• 2 cups packed brown sugar
• 3 large eggs, room temperature
• 2½ cups all-purpose flour

Leavening & Flavor

• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon kosher salt

Chocolate

• 1½ cups semi-sweet chocolate chunks
• 1 cup milk chocolate chips

Instructions

Step 1: Prepare the Pan
Heat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment and exposed edges of the pan.

Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the butter and brown sugar with an electric mixer on medium speed for about 2 minutes, until the mixture is light and fluffy.

Step 3: Add the Wet Ingredients
Beat in the eggs, vanilla extract, salt, and baking powder until smooth, scraping down the sides of the bowl to ensure even mixing.

Step 4: Incorporate Flour and Chocolate
Reduce the mixer speed and gradually add the flour, mixing just until combined. Using a spatula, gently fold in the chocolate chunks and chips. Be careful not to overmix to keep the bars tender.

Step 5: Bake
Spread the batter evenly into the prepared pan. Bake for about 30 minutes, until the edges are set and lightly golden while the center remains slightly soft.

Step 6: Cool and Cut
Allow the bars to cool in the pan for 5 minutes, then lift them out using the parchment paper and transfer to a wire rack to cool completely. Once fully cooled, slice into even squares.