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Conga bars


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Beat the sugar and eggs in a large bowl using an electric mixer until smooth. 
  • Then add the melted butter, vanilla, salt and flour, continually mixing. 
  • Add the chocolate and fold in with a wooden spoon. Then transfer the mixture to a lightly oiled slice tin, smooth the top and give it a bang on the workbench (to remove any air bubbles). Cook in the oven for about 20-30 mins until just set, but still a little soft in the centre. 
  • When ready, set aside to cool before slicing into bars.


  • 225 gm brown sugar
  • 4 large eggs
  • 250 gm unsalted butter, melted
  • 2 tbsp vanilla essence
  • a pinch of salt
  • 150 gm self-raising flour, sifted
  • 300 gm good quality dark cooking chocolate, chopped
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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