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stack of congo squares on parchment paper with milk in background

Congo Squares

Handed down from my grandma, these chocolate chip blondies are a mixture of butter, brown sugar, eggs, flour, chocolate chips and nuts with a dense and chewy texture.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 24
Calories 287kcal
Author Ryan Beck


  • cup unsalted butter, melted (11 tbsp)
  • 2 ¼ cups packed light brown sugar
  • 3 eggs, at room temperature
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped walnuts, toasted


  • Preheat oven to 350°F. Grease and flour a 9x13 pan. Set aside. In medium bowl, whisk together flour, baking powder and salt. Set aside.
  • In large mixing bowl, combine melted butter and brown sugar. Cool slightly. Beat in eggs, one at a time and add vanilla extract. Add dry mixture and mix well. Stir in chocolate chips and nuts.
  • Pour into prepared pan and spread evenly. Bake for 35+-40 minutes or until tester comes out clean. If edges are browning more quickly than the middle, cover with aluminum foil. When cool, cut into 24 squares.


  • Use room temperature ingredients. You want your eggs to be the same temperature as everything else so it easily combines.
  • Sometimes the edges brown more quickly than the middle so cover it with foil if that's the case.
  • Let the blondies cool slightly before cutting them so you can get clean cuts but also some gooiness.
  • If you want a thinner blondie that isn't as chewy, bake in a 10x15 pan. Just keep in mind the baking time will only be about 25-30 minutes.


Serving: 1square | Calories: 287kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 100mg | Potassium: 33mg | Fiber: 2g | Sugar: 29g | Vitamin A: 850IU | Vitamin C: 0mg | Calcium: 10mg | Iron: 0.2mg