Congo Bars

Use room temperature eggs for the best shine on your crust.

• • 2 ⅔ cups (333g) all-purpose flour (spooned & leveled)

  • 1 teaspoon baking powder

  • 1 teaspoon kosher salt (use ½ tsp if using table salt)

  • ¾ cup (170g / 1.5 sticks) unsalted butter, melted and slightly cooled

  • 2 cups (400g) packed light brown sugar (dark brown will yield a stronger molasses flavor)

• • 2 large eggs + 1 egg yolk (room temperature)

  • 1 tablespoon vanilla extract (yes, a full tablespoon; do not skimp)

• 1 ½ cups (255g) semi-sweet chocolate chips

• 1 cup (120g) chopped walnuts or pecans (optional, but traditional)

Equipment Needed

• • 9×13-inch baking pan (glass or light metal preferred; avoid dark non-stick, which burns bottoms)

• Parchment paper (or foil + butter)

• Medium mixing bowl (for dry)

• Large mixing bowl (for wet)

• Whisk

• Silicone spatula

• Cooling rack

Method (Step-by-Step)

Part 1: Preparation (Intensity: Low)

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