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Congo Bars | URBAN BAKES

Congo Bars

  • Author: URBAN BAKES
  • Total Time: 1 hour
  • Yield: 2 dozen bars 1x


A rich buttery blondie with a hint of chocolate, a nutty crunch of toasted pecans, and a sense of the tropics with coconut, all in a single bite!


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs + 2 large egg yolks
  • 2 teaspoon pure vanilla extract
  • 1 ½ cups shredded sweetened or unsweetened coconut, toasted
  • 1 cup shelled pecans, chopped and toasted
  • ½ cup milk or semisweet chocolate chips
  • ½ cup white chocolate chips


  1. Preheat oven to 350°F. Line bottom and sides of a 9 x 13-inch baking pan with aluminum foil leaving extra hang over 2 opposite sides for easy removal. Evenly grease bottom and sides of foil with a baking spray with flour; set aside.
  2. In medium bowl, whisk flour, baking powder, baking soda and salt, set aside.
  3. In large bowl, mix butter, sugars, eggs with yolks and vanilla for about 3 minutes. Slowly stir in the flour mixture. Fold in coconut, pecans and both chips into the batter. Pour and spread batter evenly into pan.
  4. Bake for 30 to 35 minutes or until top is golden brown with a shiny coat and toothpick inserted in center comes out clean. ENJOY!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Cuisine: American

Keywords: congo bars, blondies

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