Chick-fil-A Brownie Copycat Recipe
These Chick-fil-A brownie copycat brownies hit the same notes as the original: fudgy center, crinkled top, and a deep chocolate flavor that lingers.
Most copycat versions miss the texture. This one gets it right, and you can have them out of the oven in under an hour.
Why I Love This Recipe
The version I keep coming back to has that slightly dense, almost truffle-like center, which comes from using both melted chocolate and cocoa powder together. Neither one alone gets you there.
The bake time is short enough that the edges set firm while the middle stays soft. That contrast is what makes the Chick-fil-A brownie worth replicating at home.
They also hold up well the next day, which most fudgy brownies do not.
Recipe Ingredients
- 115g (1/2 cup) unsalted butter – Melted; salted works too, just skip the added salt
- 170g (6 oz) semi-sweet chocolate chips – Good quality here matters; Ghirardelli or Baker’s both work well
- 200g (1 cup) granulated sugar – Gives the brownie its crinkled, shiny top
- 2 large eggs – Room temperature helps them blend in smoothly
- 1 tsp vanilla extract – Plain vanilla, nothing fancy
- 65g (1/2 cup) all-purpose flour – Spoon it into the measuring cup and level it off
- 30g (1/4 cup) unsweetened cocoa powder – Dutch-process gives a slightly deeper color
- 1/2 tsp fine salt – Skip if you used salted butter
- 1/4 tsp baking powder – Just a touch, so the edges lift slightly
Variations / Substitutions
- Butter swap – Use refined coconut oil in the same amount for a dairy-free version; the texture stays fudgy.
- Sugar swap – Coconut sugar works as a 1:1 replacement and adds a very faint caramel note, though the top will be less shiny.
- Chocolate swap – Bittersweet chocolate (70%) instead of semi-sweet gives a darker, less sweet result that works well for adults.
- Cocoa swap – Natural unsweetened cocoa works in place of Dutch-process; the brownies will be slightly lighter in color and a little more acidic.
- Add heat – Stir 1/4 tsp of cayenne into the dry ingredients for a subtle warmth at the back of each bite.
- Gluten-free – A 1:1 gluten-free baking flour like Bob’s Red Mill substitutes well here with no other changes.
If you enjoy rich chocolate bakes, you might also like trying a Chick-fil-A Chocolate Chunk Cookie Copycat Recipe next.
How To Make Chick-fil-A Brownies
Step 1: Melt the Chocolate and Butter
Preheat your oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang on two sides so you can lift the brownies out cleanly.
Set a heatproof bowl over a small saucepan of barely simmering water. Add the 115g of unsalted butter and 170g of semi-sweet chocolate chips. Stir gently every 30 seconds or so until everything is completely smooth, about 3 to 4 minutes. Pull the bowl off the heat and let it cool for 5 minutes.
The mixture should look glossy and uniform, with no streaks of unmelted butter. If it looks grainy or split, the heat was too high; next time, keep it at the lowest simmer possible.
Step 2: Beat in the Sugar and Eggs
Whisk the 200g of granulated sugar into the warm chocolate mixture until combined. Then add the 2 large eggs, one at a time, whisking briskly after each one. Stir in the 1 tsp of vanilla extract.
Whisk for about 1 full minute after the last egg goes in. The batter should look slightly thickened and have a faint sheen. That sheen is what gives you the crinkled top as it bakes.
Step 3: Fold in the Dry Ingredients
Add the 65g of all-purpose flour, 30g of cocoa powder, 1/2 tsp of fine salt, and 1/4 tsp of baking powder directly into the bowl. Use a rubber spatula to fold everything together with slow, deliberate strokes. Stop as soon as you no longer see dry streaks, about 20 to 25 folds.
Over-mixing is the most common mistake here. Once the flour disappears, put the spatula down. A few tiny lumps of cocoa are fine and will bake out.
Step 4: Bake the Batter
Pour the batter into your lined pan and spread it into an even layer with the spatula. Bake at 325°F (165°C) for 28 to 32 minutes, until the edges look set and a toothpick inserted 1 inch from the center comes out with moist crumbs, not wet batter.
The center will still look slightly underdone when you pull the pan out. That is correct. It will firm up as the brownies cool in the pan, and that residual heat is what keeps the middle fudgy rather than cakey.
Step 5: Slice and Serve
Lift the brownies out of the pan using the parchment overhang and set them on a cutting board. Let them cool for at least 20 minutes before cutting, then slice into 9 squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Arrange the squares on a plate or board and serve them as they are: crinkled tops facing up, edges firm, centers dark and dense.
Recipe Tips
- Weigh your flour. If you scoop directly from the bag, you can end up with 30% more flour than you need, which turns fudgy brownies into dry, cakey ones. A kitchen scale is worth it here.
- Room temperature eggs matter. Cold eggs can cause the warm chocolate mixture to seize slightly. If you forgot to take them out early, sit them in a bowl of warm water for 5 minutes.
- Choose a light-colored metal pan. Dark non-stick pans absorb more heat and can overbake the edges before the center sets. Glass pans also work, but add 3 to 5 minutes to the bake time.
- Wipe the knife between cuts. A clean blade gives you sharp, clean edges on each square instead of dragged crumbs.
Bake times by pan size (at 325°F / 165°C), checking for moist crumbs with a toothpick:
| Pan Size | Approximate Bake Time | Result |
|---|---|---|
| 8×8 inch | 28 to 32 mins | Thick, fudgy center |
| 9×9 inch | 22 to 26 mins | Slightly thinner, still fudgy |
| 9×13 inch | 18 to 22 mins | Thinner bar, edges more prominent |
How To Store
- Refrigerate – Keep brownies in an airtight container for up to 5 days. Layer them with parchment if stacking to prevent sticking.
- Reheating – Ten seconds in the microwave brings them back to that fresh-baked softness. Do not go longer or the chocolate can turn grainy.
- Serve Cold – They are genuinely good cold too. The center firms up into something almost truffle-like straight from the fridge.
Frequently Asked Questions
Can I double this recipe?
Yes. Double every ingredient and bake in a 9×13-inch pan at 325°F (165°C) for 30 to 36 minutes, checking for moist crumbs at the 30-minute mark.
Can I use a hand mixer instead of whisking by hand?
You can use one on low speed to mix in the eggs and sugar, but switch to a spatula the moment you add the dry ingredients. A mixer at that stage will over-develop the gluten and tighten the texture.
Why did my brownies turn out cakey instead of fudgy?
The two most common causes are too much flour or overbaking. Weigh your flour and pull the pan when the toothpick shows moist crumbs, not a clean pick.
Can I make these ahead of time?
Yes. Bake them a day before you need them, store them covered at room temperature, and they will actually taste better the next day as the chocolate flavor deepens.
Ingredients
Method
- Preheat oven to 325°F (165°C) and line an 8×8-inch pan with parchment paper. Melt the 115g butter and 170g chocolate chips together over a double boiler, stirring until smooth, about 3 to 4 minutes. Cool for 5 minutes.
- Whisk the 200g granulated sugar into the chocolate mixture, then add the 2 eggs one at a time, whisking well after each. Stir in the 1 tsp vanilla extract and whisk for 1 full minute until the batter is slightly thickened and glossy.
- Fold in the 65g flour, 30g cocoa powder, 1/2 tsp salt, and 1/4 tsp baking powder with a spatula until just combined, about 20 to 25 folds.
- Spread the batter evenly in the prepared pan and bake for 28 to 32 minutes, until edges are set and a toothpick inserted 1 inch from the center comes out with moist crumbs.
- Cool in the pan for 20 minutes, then lift out using the parchment, slice into 9 squares with a clean knife, and serve crinkled-side up.
