Learn how to make Congo Bars from scratch. Buttery chocolate chip cookie bars loaded with choc chips and chunks of chocolate, baked to golden perfection. You won’t be able to stop at one piece!
Congo Bars AKA Chocolate Chip Cookie Bars are the BEST.
You will love these easy cookie bars with their soft, gooey centres and crispy edges – not to mention all the chocolate. And I mean ALL the chocolate.
Life will never be the same once you learn how to make Congo Bars from scratch.
Honestly, I love everything about these Congo Bars. If you love homemade Chocolate Chip Cookies, you’ll fall head over heels for these buttery bars. They taste JUST like a Chocolate Chip Cookie but thicker, chewier and with MORE chocolate.
The best part is the gooey centre AND that crispy crust, OH and the chewy edges. So much to love about these Congo Bars.
To take them to the next level, these bars use both hand cut chocolate and milk chocolate chips. While the chocolate chips will keep their shape when baked, the chopped chocolate will be gooey perfection.
An extra egg yolk helps to make them soft and an extra teaspoon of vanilla gives added flavour. But let’s be real, there is no reason to skimp on chocolate with these Congo Bars – the more, the better.
My tip for making amazing Congo Bars is to under bake them slightly. While you want them firm on the edges, it’s that fudgy centre that’ll make you swoon.
With no need to chill the dough, this is a super simple recipe that comes together in a flash. You Are Welcome.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
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PinDescription
Buttery chocolate chip cookie bars loaded with chocolate.
Ingredients
- 170 grams (3/4 cup or 1.5 sticks) unsalted butter, room temperature
- 135 grams (3/4 cup) brown sugar
- 50 grams (1/4 cup) caster sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 egg yolk
- 210 grams (1 and 1/2 cups) plain flour
- 1 level teaspoon baking powder
- 75 grams (1/2 cup) milk chocolate chips, plus extra for decorating
- 75 grams (1/2 cup) milk or dark chocolate, roughly chopped
Instructions
- Grease and line an 8 inch square baking tin with baking or parchment paper, ensuring two sides overhang. Preheat oven to 180 C (360 F).
- In a large mixing bowl, cream butter and sugar with an electric beater or until pale and creamy. Add vanilla, egg and egg yolk and beat again until combined.
- Sift in flour and baking powder and beat until a soft dough forms. Add chocolate chips and hand cut chocolate and beat again.
- Place dough in prepared pan and spread into one even layer. Sprinkle extra chocolate chips on top.
- Pop into the oven for approximately 30 minutes or until golden brown on top. Leave to cool completely in the tin before removing. Cut into slices and serve.
Nutrition
- Serving Size: 1 slice
- Calories: 249
Keywords: Chocolate chip cookie bars, Congo bars, Congo squares
It is baking soda or baking powder??
Hi Genelyn, I use baking powder for this recipe.
Thank you for quick reply! Anyway, I just baked this following your recipe, but adding a tsp of baking soda and a little bit of salt (in the batter and on top of it before baking it). It turned out super great!!! But the only problem is that it kinda sunk in the middle (maybe because I opened the oven too soon), how can I prevent it from sinking next time?? Sorry English is not my first language!
★★★★★
Hi Genelyn, I’m so glad you enjoyed it!! Cookie bars and cookie cakes can tend to sink in the middle a bit. It may have sunk a bit too much because baking soda is much stronger than baking powder. Perhaps next time if you want to use baking soda, just use 1/2 teaspoon. Hope that helps! ☺️
Ok got it!!!
Thank you so much for responding and sharing these amazing recipes!!
Next time I make this congo bars I’ll you know the result!! 🤩❤
Hi
Can you substitute flour for gluten free flour?
Hi Lisa, I haven’t tried it so I can’t say – sorry! If you do try it, let me know how you go! ☺️
OK Jessica,
Thanks for your quick reply.
😊
I made this today followed the instructions for the recipe. I didn’t have a square tin but a rectangle. But it seems to have turned out like a cake consistency not cookie. Not sure where I went wrong. Was still a nice cake though.
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Hi Alice! Thanks for your comment. The size of your pan may have effected your result. If it was cake-like, you may have over-cooked it or added a little too much flour. Glad you still enjoyed it though!
The texture of these are amazing. I sprinkled some sea salt on top, perfection.
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Aww so glad you enjoyed them Rizalina! 💕
Hii, .can I reduce the sugar? Or it isn’t too sugary
Hi! I find it just the right amount, but you could reduce the sugar to 3/4 cup total without it effecting the results too much.
Heyy looks amazing how do you tell they are cooked?
Hey Nas, they will firm up and go golden brown on top!
These taste amazing!
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So glad you like them Josh!
hey, I’ve made this but with my own recipe..the looks are just the same~ looking at yours makes me drooling..try to add some chopped walnuts next time, you’ll love the combination!
Ooh walnuts sounds amazing! Thanks Sunah!