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The California Table

California Cuisine with a Coastal Vibe

May 16, 2011 By Lisa Dearen 11 Comments

Congo Bars, A Family Recipe

When given the option between sweet and savory, I’ll inevitably select savory. Rosemary roasted almonds versus chocolate truffles? The almonds win nearly every time. With that in mind, there are very few baked goods recipes that I know by heart.

Growing up, my mother would often bake a pan of Congo Bars, working her magic without deviating from the recipe handed down from my grandmother. I’ve since heard from others that their mothers and grandmothers baked the same bar cookie, calling it all sorts of names but essentially, it’s this: brown sugar folded into melted butter, two handfuls of chocolate chips, plus the usual baking suspects of eggs, flour, salt and baking powder. You can add a cup of nuts if you like. Or not. They’re equally good either way. Serve with a small scoop of rich vanilla ice cream if it’s summer time.

Gluten-free update: You can find the gluten-free Congo Bar recipe here.

Print

Congo Bars

Author Lisa Dearen

Growing up, we always had Congo Bars as a special treat. Today I know them as blondies, but we still call them Congo Bars!

Ingredients

  • 2/3 cup butter
  • 2 ¼ cups brown sugar
  • 2 1/3 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 eggs
  • 12 ounces semi-sweet chocolate chips
  • 1 cup nuts (optional)

Instructions

  1. Preheat the oven to 350°.
  2. Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and remove from heat. Set aside to cool.
  3. Sift together flour, baking powder and salt. Set aside.
  4. Beat the eggs into the brown sugar and butter mixture, one at a time. Add the flour mixture to the saucepan, then the chocolate chips (and nuts, if using).
  5. Spread into a greased 9" x 13” pan.
  6. Bake for 25-30 minutes, until the dough is lightly browned and a fork inserted in the center comes out clean. Let cool completely before cutting into squares.

Filed Under: Desserts

Reader Interactions

Comments

  1. lincolnmom says

    May 16, 2011 at 3:04 PM

    I found my recipe and it is exactly the same as this one. They are delicious. Everyone loves them.

    Reply
    • The Gonzo Gourmet says

      May 16, 2011 at 3:42 PM

      Do you have a handwritten one? I’ll scan it when I’m home next.

      Reply
      • lincolnmom says

        May 18, 2011 at 7:45 AM

        My copy is typed, but it still has and “old” look about it.

        Reply
  2. Elizabeth Shaw says

    September 2, 2015 at 5:58 AM

    I’ve never heard of a Congo bar but definitely have had a version of this- yum! I have to differ with you, give me the dark chocolate nuts and chews from See’s any day over a bag of mixed nuts. Mr CEO prefers salty, I prefer sweet all the way! But, even better when you can combine them into one!

    Reply

Trackbacks

  1. The Gonzo Gourmet Turns One! | The Gonzo Gourmet says:
    July 13, 2011 at 3:01 PM

    […] Chocolate Congo Bars. This is a family recipe, passed down from my grandmother to my mother to me. In my grandmother’s time she used shortening; I use unsalted butter. But the end result is the same: a kitchen that smells of chocolate and a family dessert that’s as classic as they come. […]

    Reply
  2. {recipe} Peanut Butter M&M Blondies | The Gonzo Gourmet says:
    August 22, 2011 at 7:34 AM

    […] recipe sounded so similar to my family’s Congo Bar recipe, yet introduced new ingredients into the recipe…I had to try […]

    Reply
  3. Thank You Union-Tribune! | The Gonzo Gourmet says:
    September 14, 2011 at 8:41 AM

    […] Thank you to the San Diego Union-Tribune for featuring me alongside five other local food bloggers in today’s dining feature! I had a blast being interviewed and photographed for the story, and love playing a part in getting the word out about San Diego’s diverse food bloggers. They even featured my family’s congo bar recipe, which you can also find here. […]

    Reply
  4. Cookies Are Love | The Gonzo Gourmet says:
    December 18, 2012 at 10:56 AM

    […] that for many families extends for generations. In my family we actually have a cookie bar, the Congo Bar, a recipe featured in the San Diego Union-Tribune that comes from my grandmother. This year, […]

    Reply
  5. Gluten-free Chocolate Chip Blondies | Whisk & Cleaver says:
    May 8, 2013 at 3:01 AM

    […] I’m a big fan of Jeanne Sauvage’s all-purpose gluten-free flour mix and never worry when I bake using her mix. You can find it here. I mix up a big batch and use it in place of regular flour. It worked perfectly with my adaptation of my mother’s Congo bars, a family favorite that was featured in the San Diego Union-Tribune a few years back. Now you can make it without the gluten! (If gluten doesn’t both you, check out my original recipe here.) […]

    Reply
  6. Fourth of July Menu - Whisk & Cleaver says:
    July 4, 2015 at 1:59 PM

    […] since no grill-out is complete without dessert, whip up some fresh ice cream or Congo bars (aka blondies). (Check out my gluten-free version, […]

    Reply
  7. The Gonzo Gourmet Turns One! - The California Table says:
    January 6, 2017 at 4:06 PM

    […] Chocolate Congo Bars. This is a family recipe, passed down from my grandmother to my mother to me. In my grandmother’s time she used shortening; I use unsalted butter. But the end result is the same: a kitchen that smells of chocolate and a family dessert that’s as classic as they come. […]

    Reply

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