Absolutely! Here’s a classic Congo Bars recipe—a chewy, chocolatey, nutty bar that’s like a cross between brownies and blondies.
Ingredients (for 9×13-inch pan)
For the Bars:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups brown sugar, packed
- 1 tsp vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Add-ins (mix-ins):
- 1 cup chopped walnuts or pecans (optional)
- 1 cup chocolate chips or chunks
- 1 cup shredded coconut (optional)
Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper or lightly grease it.
2. Mix Wet Ingredients
- In a large bowl, combine melted butter and brown sugar.
- Stir in the vanilla extract.
- Add eggs one at a time, mixing well after each addition.
3. Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
4. Add Mix-ins
- Fold in chocolate chips, nuts, and coconut if using.
5. Bake
- Spread the batter evenly in the prepared pan.
- Bake for 25–30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out mostly clean (a few crumbs are okay—they should be chewy).
6. Cool & Serve
- Allow to cool in the pan for at least 15–20 minutes.
- Lift out with parchment paper and cut into bars.
Tips for Perfect Congo Bars
- Chewy vs. cakey: Don’t overbake; take them out when the center is just set.
- Extra gooey: Add an extra 1/4 cup of butter or chocolate chunks.
- Flavor twist: Sprinkle a little sea salt on top before baking—it makes the chocolate pop.
If you want, I can also give you a super fudgy, chocolate-overloaded Congo Bar version that melts in your mouth and is basically dessert heaven.
Do you want me to do that?
