Do I know why they are called Congo bars? I don’t know it. But I know these are irresistible, thick, chewy bars filled with two types of chocolate and lots of brown sugar and butter flavor. Imagine if a blonde and a chocolate chip cookie had a baby and then you flavored him with a little chocolate, you would have this cookie. They are soft, quite sticky and an absolute classic.
INGREDIENTS
- 1 cup (2 sticks) butter, room temperature
- 2 cups brown sugar, packed
- 3 large eggs, 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 semisweet Chocolate Chips
- 1 cup milk chocolate chips
INSTRUCTIONS
- Preheat the oven to 350°F. Line a 9×13 inch baking pan with parchment paper and coat with nonstick spray. Put aside.
- In a large bowl, beat butter and brown sugar with an electric mixer on medium speed for 2 minutes.
- Add eggs, vanilla, salt and baking powder and beat until smooth, scraping down the side of the bowl.
- Reduce the mixer speed to minimum and then add the flour. Mix until a homogeneous mixture is obtained.
- Mix chocolate chips and chocolate chips.
- Pour the dough into the prepared pan and spread it with a rubber spatula.
- Bake until edges are set, about 30 minutes.The center feels a little underwhelming and sticky.
- Allow to cool on the tray for 5 minutes, then turn out and allow to cool completely. Once cooled, cut and serve. Recognize!
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