Congo Bars | Best Chocolate Chip Squares
These congo bars are so delicious that I’m happy to say they are the best. They are delicious and chock full of chocolate chips, which means they are one of the first bars to be eaten off a dessert tray!
Let’s go back a few years. To when I was 14 years old.
Okay! Okay! More than a few years, but that’s not the point. The point is that these are the best Congo bars.
Classroom handouts aren’t always bad
Now, as I was saying… there I was sitting in algebra class when the teacher passed around a piece of paper. I groaned, thinking the worst, but I was pleasantly surprised. It was a recipe.
I thought, “Okay, are we going to make these?” Nope. She wanted us to double the recipe using our math skills. Score! I was good at that, since I had been baking for a few years.
What was the recipe, you ask?
This one! The best Congo bars, ever! I brought the recipe home and we’ve been making these happy-inducing bars ever since.
My love for chocolate knows no bounds. Here is my baked chocolate donut recipe that hubby and I have at least once a month.
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Helpful tips
- Take butter out at least a half hour before starting the recipe
- I use a 9 x 9 pan because I like thicker bars. But you can use a 13 x 9 pan if you like flatter congo bars.
- I use bittersweet chocolate chips but these are yummy with milk chocolate chips as well.
How to make congo bars
Pre-step
Take butter out at least a half hour before starting.
Preheat oven to 350 degrees Fahrenheit and grease a 9 x 9 pan.
Step one
Get the starting ingredients: Butter, brown sugar, cane sugar.
Step two
Place butter in stand mixer and cut into pats. Add the sugar. (A)
Step three
Turn the mixer on and mix the butter and sugars until combined. (B)
Step four
Gather the dry ingredients: flour and baking soda. (C)
Step five
Add the flour and baking soda to mixer and mix until combined. The batter will be thick. (D)
Step six
Add chocolate chips to the batter. (E)
Step seven
Mix the chocolate chips in the batter with a spatula. Don’t use the mixer since it’s too thick of a batter. Press batter in the greased pan. (F)
Step eight
Bake for 40 minutes.
Now comes the difficult part. You have to wait until the Congo bars are fully cooled before you cut into them…….if you can. I say, wait because the bars are so much easier to cut when they’ve cooled.
Other popular bar recipes
So, there you have it. The best Congo bars ever!!
I hope you enjoy this recipe.
What is your favorite “bar” to eat? Leave me a comment if you please.
And as always, may all your dishes be delish!
If you’ve tried these or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Best Congo Bars
Ingredients
- 1 cup butter softened
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 10 ounces chocolate chips
Instructions
- Preheat oven to 350 degrees and grease a 9 x 9 pan
- In a stand mixer, beat butter and sugars until smooth
- Add the eggs and vanilla
- Beat until mixed
- In separate bowl, combine flour, baking soda and salt
- Add to mixing bowl and beat until mixed
- Add chocolate chips and hand mix them in
- Put dough in pan and press down with your hands
- Bake for 40 – 45 minutes, depending on your oven
- Test with cake tester
- Cool fully before cutting them into squares
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- Take butter out at least a half hour before starting the recipe
- I use a 9 x 9 pan because I like thicker bars. But you can use a 13 x 9 pan if you like flatter congo bars.
- I use bittersweet chocolate chips but these are yummy with milk chocolate chips as well.
Nutrition
Originally published in 2015.
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
These look absolutely amazing! What a total treat – my kids will LOVE these!
They are going to love them. Thanks Kaitie!
I do have a ton of measuring spoons but somehow the right one never seems to be clean when I need it LOL! I’ll have to try these – they look great!
Thanks Jill! I do have my favorite measuring spoons and end up trying to dry them as I use and wash them. Am I successful? Um, mostly! 😉
I laughed out loud at your sliver trick. I did that myself *many* times as a kid. These look fantastic and I would happily steal a sliver off of each and every one. 😉
Hehe Tracy! Slivers are the best!
Haha!! ME TOO! Somehow eating “slivers” made it feel like we really weren’t eating too much, when in reality, we had more! Ha!
Great memories! Thank you!
I know. The way we trick ourselves!! Hehe. Thank you Cindy!
Totally pinning these! I love a good chocolate chip bar cookie!
I know, right Emily? They are totally worth it!
My other half would go crazzzy for these, Elaine. I’m definitely bookmarking and pinning to make later. Just YUMMM!
Thanks Traci. They are a big hit in my family!
Hi. If using 13×9 pan, is the cooking time different or same with baking time using 9×9 pan?
Hi Myra,
A 13 x 9 pan would be 45 – 50 minutes depending if you like them chewy (45 – chewy – but test it to make sure they are done as all ovens are different.)
I’ve always preferred blonde brownies over all chocolate. This is a delicious version.
Thanks Christopher!
I plan to make this recipe but will add chopped pecans. I love them in my chocolate chip cookies (Toll House). 😋
Yum! That’s a great addition, Karen!