I haven't made these in a few years but I am so glad I found the recipe again. Moist and chewy. So good, I have been making them at least once a week, and they never last long. Also, taste great with both white chocolate or butterscotch chips mixed in as well.

I have been making congo squares for many years. My mom and chef sister still can't make them like I do. The secret is to beat each of the three eggs one at a time for three minutes each. The texture of the final product is much better and bakes lighter. Bake at 350 degrees for 28 minutes only, even if they don't look done. Also, I use Crisco instead of butter and one 1 pound box of LIGHT BROWN sugar. When they are at room temp, they are very gooey inside. Good luck! I think if you use my tips, you too will be a congo square Queen like me! lol

My mother made these when i was a kid. (Cookies are time consuming ;) Like cookies, don't overbake: better a bit underdone so they're nice and chewy when cooled.

the taste was good. the texture was a mix between a cookie and a cake and a brownie. I will def. do this one again. I didnt do anything different

These were pretty good. My husband enjoyed them.

This recipe is great for a quick dessert. I'm a chocolate chip cookie lover, so I loved these squares. It's kind of like a blondie brownie with chocolate chips. (I added a little more than 6oz!) It would probably also be good with butterscotch chips.

It is a great recipe. It is a family favorite from my husband's childhood. It is not as sweet as most cookie recipes but ya just can't eat one! And it is easy and dependable.

My grandmother used to make this same exact recipe and it's a family favorite and now 30something years later it is still a must have for my family that I make every holiday! The only difference i see is that we use a 350º oven and you have to carefully watch the time and sometimes take out 5 minutes early depending on your oven. They can be very gooey or very cakey.. my family likes them gooeier... also we just tried making them with the splenda brown sugar blend and they came out just as good but with no sugar for the diabetics in our family. Wonderful cookie bar

this recipe is just like the on my mom use to make when I was a child. I add a little bit of my own ingredients to it like peanutbutter chips, and I have to double it so I add milk chocolate chips and peanutbutter chips, or chocolate carmel chips and leave out the nuts I have allergies to nuts.

Hmmm...I hate to be the one to bring down the perfect score but these tasted more like chocolate chip bread to me and my husband. Not sure what I was expecting. I followed the recipe exactly, except I substituted pecans for walnuts for personal preference. They were ok - not too sweet and very cakey - not sure what I would change. Probably won't make again but it was worth a try for something different.

Wonderful recipe for a square of chocolate cakey goodness. Sweet and light, I will definitely make these again! I added no nuts,just 2 ounces of chocolate and I thought that worked perfectly, would be yummy with nuts too I'm sure1

Tastes great! Cooked longer tho' wanted them browner-

Scrumptious and easy to make!!

This was a easy recipe that tastes great! I omitted the nuts and doubled the chocolate chips and it turned out very yummy! Thanks!

I cooked this today with my 18 month old son and his 4 year old friend. Together we had it made in less than 10 minutes allowing for setup time. It would have been quicker again if I made it by myself without help but it was a great recipe to make with helpers. It is delicious and cooks up well. Thanks for a great recipe.

I doubled the amount of the chocolate chips and these were amazing. Everyone I gave them to absolutely loved them!