I first discovered these Congo bars in algebra class when I was 14 years old—which, admittedly, was more than a few years ago. But here’s what matters: they’re still the best chocolate chip bars I’ve ever tasted.
When my teacher passed around a sheet of paper that day, I expected a pop quiz or extra homework. Instead, it was a recipe. Our assignment? Use our math skills to double it. Having already been baking for a few years, I was thrilled—this was homework I could actually get excited about.
Ingredients
- 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
How To Make Congo Bars
- 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!