Classic Congo Bars are a timeless American dessert bar known for their rich brown sugar flavor, chewy texture, and buttery vanilla base. Often described as the brownie’s blond cousin, Congo Bars are loaded with chocolate chips and sometimes nuts, delivering a soft, dense bite that feels nostalgic and indulgent without being overly complicated.

These bars have been a staple in home kitchens and bake sales for generations, prized for their simplicity, reliability, and crowd-pleasing flavor.

What Are Congo Bars?

Congo Bars are chewy dessert bars made primarily with brown sugar rather than cocoa powder. This gives them a deep caramel-like sweetness and a blond color. Unlike brownies, Congo Bars rely on melted butter and brown sugar for richness and moisture, resulting in a dense yet tender crumb.

They are traditionally baked in a rectangular pan and sliced into squares or bars, making them ideal for sharing.

Why You’ll Love This Recipe

Rich brown sugar and vanilla flavor
Chewy, soft texture with crisp edges

Simple pantry ingredients
No mixer required
Perfect for bake sales and gatherings

Easy to customize with mix-ins

Ingredients for Classic Congo Bars

All-purpose flour
Light or dark brown sugar

Unsalted butter
Eggs
Vanilla extract

Baking powder
Salt
Semi-sweet chocolate chips

Optional Add-Ins:

Chopped walnuts or pecans
White chocolate chips

Toffee bits
Butterscotch chips

Key Ingredient Notes

Brown Sugar: The foundation of Congo Bars. Dark brown sugar produces a deeper molasses flavor, while light brown sugar keeps the bars slightly sweeter and lighter.

Butter: Melted butter creates richness and contributes to the dense, chewy texture.

Eggs: Provide structure while maintaining softness.

How to Make Classic Congo Bars

Step 1: Prepare the Pan

Line a baking pan with parchment paper or lightly grease it to prevent sticking.

Step 2: Mix Wet Ingredients

Whisk melted butter and brown sugar until smooth and glossy. Add eggs and vanilla, mixing until fully incorporated.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt.

Step 4: Make the Batter

Fold the dry ingredients into the wet mixture just until combined. Stir in chocolate chips and any optional add-ins.

Step 5: Bake

Spread the batter evenly in the prepared pan and bake until the center is set and edges are lightly golden.

Step 6: Cool and Slice

Allow the bars to cool completely before slicing for clean edges and best texture.

Tips for Perfect Congo Bars

Do not overmix the batter

Measure flour accurately
Slightly underbake for extra chewiness
Cool completely before cutting

Use parchment paper for easy removal

Variations and Flavor Ideas

Nutty Congo Bars: Add chopped walnuts or pecans
Chocolate Lover’s: Use a mix of milk, dark, and white chocolate chips

Toffee Crunch: Add toffee bits for texture
Holiday Version: Add dried cranberries and white chocolate
Salted Caramel: Sprinkle flaky sea salt on top before baking

Serving Suggestions

Classic Congo Bars are delicious:

With a glass of milk
Alongside coffee or tea

Warm with vanilla ice cream
Packed into lunchboxes

Storage and Freezing

To store: Keep in an airtight container at room temperature for up to 4 days.

To freeze: Freeze sliced bars in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

Frequently Asked Questions

Are Congo Bars the same as blondies?

They are very similar. Congo Bars traditionally emphasize brown sugar and chocolate chips, while blondies may include a wider range of mix-ins.

Why are my Congo Bars cakey?

Too much flour or overbaking can cause a cakey texture. For chewiness, slightly underbake.

Can I use dark brown sugar?

Yes. Dark brown sugar adds deeper flavor and slightly denser texture.

Can I double the recipe?

Yes, use a larger pan and adjust baking time accordingly.

Nutrition Overview (Approximate)

Rich in carbohydrates from sugar and flour

Contains fats from butter
Moderate protein from eggs
Indulgent dessert best enjoyed in moderation

Final Thoughts

Classic Congo Bars are a beloved, no-fuss dessert that delivers big flavor with minimal effort. Their chewy texture, buttery brown sugar base, and chocolate-studded bite make them a timeless favorite for both everyday baking and special occasions.

If you enjoy nostalgic dessert bars and easy homemade treats, explore more classic bake-sale favorites and timeless recipes that never go out of style.

Classic Congo Bars

Author: WAFA LI

Print Recipe

Ingredients

For the base:
• 1 cup (2 sticks / 230g) unsalted butter, softened
• 1 cup (200g) packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1½ cups (190g) all-purpose flour
• 1½ cups (135g) old-fashioned rolled oats
• ½ tsp baking soda
• ¼ tsp salt

For the topping:
• 1 cup (175g) semi-sweet chocolate chips
• 1 cup (100g) chopped pecans or walnuts

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13″ baking pan; line with parchment for easy removal.
Base: In a large bowl, cream butter and brown sugar until light and fluffy (~3 min). Beat in egg and vanilla.

Whisk flour, oats, baking soda, and salt. Gradually add to wet ingredients; mix until just combined.
Press dough evenly into prepared pan. Bake 15–18 min until edges are golden and center is set.
Immediately sprinkle chocolate chips over hot base. Let sit 2–3 min until chips soften, then spread into an even layer with an offset spatula.

Sprinkle chopped pecans evenly over chocolate. Press gently so they adhere.
Cool completely in pan (at least 2 hours). Lift out using parchment; cut into squares.