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Chocolate Chunk Congo Bars

Categories: Bars & Brownies, Chocolate

Submitted by:

The original recipe calls for chocolate chips, which you can use. I prefer dark chocolate cut in chunks. With a name like Congo Bars, I had to add the coconut.


  • 11 tbsp. butter melted and cooled
  • 1 lb. light brown sugar
  • 3 lg. eggs
  • 2 3/4 c. all-purpose flour
  • 2 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 10 oz. bittersweet chocolate
  • 1 1/2 c. walnuts or pecans, toasted
  • 1/2 c. coconut optional


Set the rack to the lower third of the oven. Preheat to 350 F. Butter a 10 x 15-inch pan.

In a large bowl, whisk the butter, brown sugar and eggs. Break up any lumps in the sugar. In a separate bowl, sift together the flour, Clabber Girl Baking Powder and salt. Mix the dry ingredients into the egg mixture, then stir in the chocolate chips and nuts.

Spread the batter as evenly as possible into the prepared pan. You may need to use your fingers to pat it out. Gently press the coconut evenly over the surface, if using.

Bake for about 20 to 25 minutes, until a deep golden brown or the coconut just begins to brown. Cool briefly and cut into bars while still warm.

Recipe by Mani Niall.