I love how easy these bars are to make—no need to chill dough or roll anything out. Everything comes together in one bowl and bakes into thick, chewy perfection. The mix of semi-sweet chocolate chunks and milk chocolate chips makes every bite full of melty, rich goodness. Whether I bring them to a party or keep them all to myself, they disappear fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
butter, at room temperature
packed brown sugar
large eggs, at room temperature
vanilla extract
Kosher salt
baking powder
all-purpose flour
semi-sweet chocolate chunks
milk chocolate chips
Directions
I preheat the oven to 350°F, then line a 9×13-inch baking dish with parchment paper and grease it with nonstick spray.
In a large bowl, I beat the butter and brown sugar together with an electric mixer on medium speed for about 2 minutes until it’s fluffy.
I add the eggs, vanilla, salt, and baking powder, mixing everything well and scraping down the sides.
With the mixer on low, I add the flour and mix until just combined.
I stir in the chocolate chunks and chips by hand so they’re evenly distributed.
I spread the thick dough into the prepared pan and bake for about 30 minutes, just until the edges are set but the center is still soft and gooey.
After cooling in the pan for 5 minutes, I lift the bars out and let them cool completely before slicing and serving.
Servings and Timing
This recipe makes about 20–24 bars, depending on how I slice them. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Nuts: I sometimes add chopped pecans or walnuts for extra texture.
Different chips: Swapping in white chocolate or peanut butter chips gives these bars a fun twist.
Swirl-ins: A drizzle of caramel or a swirl of Nutella in the batter adds even more richness.
Espresso: A teaspoon of instant espresso powder boosts the chocolate flavor and adds depth.
Storage/Reheating
I keep the bars in an airtight container at room temperature for up to 4 days. If I want them warm and gooey again, I microwave a bar for about 10–15 seconds. For longer storage, I freeze them (wrapped well) for up to 2 months and thaw at room temperature.
FAQs
Can I make Congo Bars ahead of time?
Yes, I often bake them the day before an event. They hold up well and even taste better after sitting for a few hours as the flavors settle.
Why is the center still gooey?
That gooey center is what makes them so good. I make sure not to overbake them—the bars finish setting as they cool.
Can I use all semi-sweet or all milk chocolate?
Definitely. I like the mix of both for balance, but using just one kind works great too.
What’s the best way to slice these cleanly?
I let the bars cool completely, then use a sharp knife. For extra clean cuts, I wipe the knife between slices.
Can I halve the recipe?
Yes, I halve it and bake in an 8×8-inch pan for about 25 minutes. Same gooey, chocolatey goodness—just in a smaller batch.
Conclusion
Congo Bars have been part of my baking life since I was a teen, and they’ve never let me down. They’re easy, comforting, and always a hit. Whether I’m baking for a crowd or just craving something sweet, these chocolate-packed bars are exactly what I need.
