Congo Bars

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

1. Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper and grease with nonstick spray. Set aside.
2. In a large mixing bowl, beat together the butter and brown sugar with an electric mixer on medium speed for 2 minutes.
3. Add eggs, vanilla, salt, and baking powder and mix to combine, scraping down the sides of the bowl.
4. Reduce mixer to low, then add flour. Mix until just combined.
5. Stir in chocolate chunks and chocolate chips.
6. 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.
7. Let cool in pan 5 minutes before removing and allowing to cool completely. Once cool, slice and serve. Enjoy!