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A Wonderful Recipe For Congo Bars

A Wonderful Recipe For Congo Bars

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A chocolate chip cookie meets a blondie- rich, soft and chewy.

Can you tell me why they are called Congo Bars. I do not. However, I know that these bars are an irresistible thick and chewy bar filled with two types of chocolate and lots of brown sugar and butter flavor. These would be the result of a combination of a blondie cookie and a chocolate chip cookie. They’re soft and gooey enough to be a classic.

Yield 24 bars
10m prep time
30m cook time


1 cup (2 sticks) butter, at room temperature
2 cups brown sugar, packed
3 large eggs, at room temperature
1 tablespoon vanilla extract
1 teaspoon Kosher salt
2 teaspoons baking powder
2 1/2 cups all-purpose flour
1 1/2 cups semi-sweet chocolate chunks
1 cup milk chocolate chips


Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper and grease with nonstick spray. Set aside.

In a large mixing bowl, beat together the butter and brown sugar with an electric mixer on medium speed for 2 minutes.

Add eggs, vanilla, salt, and baking powder and mix to combine, scraping down the sides of the bowl.

Reduce mixer to low, then add flour. Mix until just combined.

Stir in chocolate chunks and chocolate chips.

Transfer dough to prepared pan and spread out with a rubber spatula. Bake until edges are set, about 30 minutes. Center will seem slightly underbaked and gooey.

Let cool in pan 5 minutes before removing and allowing to cool completely. Once cool, slice and serve. Enjoy!

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