Congo bars are a chocolate chip bar cookie with a rich brown sugar flavor, a chewy texture and have a light crunch from toasted walnuts. These classic bars are easy to make, yield a large batch and can be mixed all in one bowl!
Congo Bars
Congo bars are a variation of a blonde brownie or blondie, which is a type of chocolate chip bar cookie. Most versions use only brown sugar instead of granulated sugar in the recipe, resulting in a rich butterscotch taste.
I was able to find recipes for Congo bars as early as the 1960’s in my recipe collection. The name for these bars seems to have originated in the 1960’s or 1970’s. Some ingredients in the bars like walnuts or coconut were considered “exotic,” since they could be somewhat expensive at the time and could perhaps come from an exotic location. For this reason, it is thought these bars were named after the “exotic” Congo. These classic bars have continued their popularity through the decades – you can seem to find at least one Congo bar recipe in cookbooks from this time period up until the late 80’s and early 90’s, when the term blondie became more mainstream.
About this Recipe
These Congo bars are straight from my childhood – I remember my mom making these often and I still love to bake this recipe today. My version yields a large batch; it is baked in a jelly roll pan for a yield of around 4 dozen bars. They are easy to make and can be mixed in one bowl.
The steps for this recipe are simple: butter is melted and then slightly cooled and mixed with brown sugar. Then the eggs and vanilla are added. Dry ingredients are folded in, followed by chocolate chips and walnuts. This version does not contain coconut, although you can certainly add it.
If you have not toasted nuts for your baking recipes – now is a great chance to try it out and see what you are missing! Toasting the walnuts intensifies their nutty flavor and improves their taste by removing some of the bitterness.
Tips for Congo Bars
- Line the jelly roll pan with foil or parchment paper for easy removal
- Nuts can be toasted up to one week in advance – store in an airtight container.
- Store baked bar cookies in an airtight container up to 72 hours
- Freeze baked bar cookies in an airtight container up to 45 days
Made this recipe? Comment or rate below or @thetimelessbaker on Instagram or Pinterest!
Congo Bars
Equipment
- 10"x15" jelly roll pan
Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon sea salt
- 2 1/3 cups firmly packed light-brown sugar
- 18 Tablespoons tablespoons unsalted butter, melted and slightly cooled (2 sticks + 2 Tablespoons)
- 4 large eggs
- 1 ½ teaspoons vanilla extract
- 18 ounces semisweet chocolate chips
- 1 cup finely chopped toasted walnuts
Instructions
- To toast walnuts: spread 1 cup of walnuts on an ungreased baking sheet. Bake at 350°F, for 12-15 minutes or until fragrant. Do not allow to burn. Once cooled, chop and use as directed in recipe.
- In a large mixing bowl, combine 18 Tablespoons tablespoons unsalted butter, melted and slightly cooled (2 sticks + 2 tablespoons) with 2 1/3 cups firmly packed light-brown sugar.
- Mix in 4 large eggs, one at a time, followed by 1 ½ teaspoons vanilla extract.
- Add in 3 cups all-purpose flour, 3/4 teaspoon baking powder and 3/4 teaspoon sea salt. Fold in 18 ounces semisweet chocolate chips and 1 cup finely chopped toasted walnuts .
- Pour into a greased jelly roll (10”x15”) pan and bake at 350°F for 25-30 minutes, or until a toothpick inserted in the center of the pan comes out clean. Cool pan on wire rack, cut into bars when cooled.
Notes
- Line the jelly roll pan with foil or parchment paper for easy removal
- Nuts can be toasted up to one week in advance – store in an airtight container.
- Store baked bar cookies in an airtight container up to 72 hours
- Freeze baked bar cookies in an airtight container up to 45 days
These came out great! They were reminiscent of the Congo Bars I remember from years ago. When I made these I did not have enough light brown sugar, so I had to do about half dark brown sugar. They received rave reviews, so I will probably stick to that. Oh, and they freeze well, too!
I’m so glad they turned out well! Thanks for making, Toni!