Chick-fil-A Brownies
That thick, cellophane-wrapped square in the case by the Chick-fil-A register is hard to walk past. Chick-fil-A brownies land right between fudgy and cakey, with a deep chocolate flavor, a thin, crackly top, and soft pockets of semi-sweet chocolate chunks. This copycat version relies on melted dark chocolate and cocoa powder, which together keep the crumb rich without turning it heavy or dry. Everything comes together in one bowl in about fifteen minutes, so a weeknight chocolate craving never has to end in a drive across town.
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This is a scratch brownie baked in a single 8×8-inch pan and cut into sixteen squares. The batter starts on the stovetop, where margarine and dark chocolate melt together, then finishes in one mixing bowl with the dry ingredients, eggs, and vanilla.
The chocolate chunks go on top rather than into the batter. That detail makes these read as Chick-fil-A brownies rather than a generic pan of chocolate squares, because the chunks stay visible and soft.
What makes Chick-fil-A Brownies so good?
Brownie fans fall into two camps: fudge lovers and those who prefer a more cake-like consistency. A Chick-fil-A Chocolate Fudge Brownie gives you both. These brownies have a rich, chocolaty flavor that is neither overly dense nor too dry and crumbly. The brownies are super chocolaty, with the ideal flavor and texture. Keep the peace with a big batch of these Chick-fil-A Brownies.
Why you should try this recipe
Anyone who has had a Chick-fil-A Chocolate Fudge Brownie will tell you how addicting they can be. But what can you do when a craving hits, and you don’t want to drive to the restaurant? Make them yourself with this Chick-fil-A Brownie recipe! You probably already have all the ingredients at home, but for the best, most authentic results, you’ll want to use Nestle Toll House Semi-Sweet Chunks. Their larger size satisfies even the most demanding chocolate lovers. Go ahead and make a double batch because these brownies freeze beautifully.
What makes this copycat recipe different
This recipe is unique because we use margarine instead of butter. The original recipe uses margarine. Margarine gives the brownie a softer crumb. You can use butter, but it will change the brownie’s texture and flavor. This recipe also uses Dutch-processed cocoa, which gives it a darker color. You can use regular cocoa, but the color will not be as dark as Chick-fil-A’s brownies.
Ingredients and their roles in this recipe
For Chick-fil-A Chocolate Fudge Brownies, you’ll need:
- Margarine – Keeps the brownies moist and tender without making the crumb dense.
- Dark chocolate pieces – Melt into the base for a smooth texture and a deeper, slightly bitter chocolate note.
- Granulated sugar – Sweetens the batter and dissolves into the warm chocolate to form the thin crackly top.
- Unsweetened cocoa powder – Boosts chocolate color and flavor without extra fat, and absorbs moisture so the center sets properly.
- All-purpose flour – Provides the structure that holds the brownies together.
- Baking soda – Adds light leavening for a softer crumb and mellows the cocoa powder’s acidity.
- Salt – Sharpens the chocolate and balances the sugar.
- Vanilla extract – Rounds out the chocolate flavor and adds a little complexity.
- Eggs, beaten – Moisten the flour, bind the batter, and help set the top.
- Semi-sweet chocolate chunks – Scattered over the batter for large, soft pockets of chocolate in every square.
Ingredient Notes
- Nestle Toll House Semi-Sweet Chunks come closest to the size and melt of the pieces in the restaurant version. Standard chocolate chips work, but they hold their shape and read smaller in the finished brownie.
- Margarine gives the softest crumb here. Unsalted butter bakes up with better flavor and slightly firmer edges, so cut the added salt back a little if you swap it in.
- Natural cocoa powder is the right choice for this batter. Dutch-process cocoa is less acidic and will leave the baking soda with nothing to react against, which flattens the crumb.
- Let the eggs sit out while the chocolate melts. Cold eggs hitting warm chocolate can firm up the fat and leave streaks in the batter.
How to make Chick-fil-A Brownies
To make this Chick-fil-A Brownie recipe:
- Preheat the oven to 350°F.
- Lightly oil an 8×8-inch baking pan and set off to the side.
- Melt the margarine and dark chocolate pieces together in a small saucepan over low heat. Stir constantly and scrape down the sides with a rubber spatula. Once fully melted, remove the saucepan from the heat and allow it to cool for about five minutes.
- Meanwhile, in a large mixing bowl, whisk together the white granulated sugar, cocoa powder, flour, baking soda, and salt.
- Pour the slightly cooled melted dark chocolate into the large mixing bowl with the other ingredients and stir to combine.
- Add the vanilla extract and the beaten eggs.
- Stir with a mixing spoon just until the batter is smooth and there are no pockets of dry ingredients. Do not overmix.
- Pour the batter into the prepared baking dish. Scrape down the sides of the bowl with a rubber spatula to get all the batter into the baking dish.
- Lightly tap the baking dish on the counter to break up any air pockets.
- Scatter the Nestle Toll House Semi-Sweet Chunks on top.
- Bake for 20 to 25 minutes in the oven, then test if they are done. Stick a toothpick in the middle of the brownies, and when it comes out clean, the brownies are done. It is better to slightly under-bake the brownies than overbake them.
- Place the baking dish on a wire rack and cool completely before cutting them into squares.
What to serve with brownies?
An iced cold glass of milk is the best thing to have with these brownies, but if you want to really impress your guests (or you’re making desserts for your child’s bake sale), the recipes below for other popular treats are perfect.
Oreo Brownies – These brownies are extra ooey-gooey thanks to a layer of cream cheese frosting. It not only gives them a tad of tang but also develops a wonderful crust. Add in the crumbled Oreo cookies, and you have one scrumptious brownie.
Bisquick Brownies – If you tend to prefer cakey brownies, then this is the one for you. It’s super simple to throw together thanks to using Bisquick as a replacement for a bunch of other ingredients. And the thick chocolate frosting makes them undoubtedly delicious.
Old-Fashioned Hershey’s Brownies – In your childhood memories of the smell of brownies cooking wafting through your home, it was probably these brownies in the oven. This classic recipe is delicious, so why mess with it? Old-Fashioned Hershey’s Brownies are easy to make and nostalgic, so why not make some soon?
Storing and Make-ahead Instructions
Countertop Storage: Keep the brownies in an airtight container on the counter for up to three days. Place a sheet of parchment paper between layers to prevent them from sticking.
Refrigerator Storage: Keeping the brownies in the fridge will give you a few more days to enjoy them before they get stale.
Freezer Storage: Freeze the brownies on a baking pan, then transfer them to an airtight, freezer-safe container. Keep frozen for up to a month. Defrost on the counter before serving.
More Chick-fil-A Favorites
- Chick-fil-A Cookies and Cream Milkshake – Thick, hand-spun, and the natural thing to hand someone alongside a warm brownie square.
- Chick-fil-A Peach Milkshake – The summer menu item people start asking about in May. Blend it once, and you will understand why.
- Copycat Chick-fil-A Chicken Sandwich – Pickle brine, a pressure-fried crust, and a buttered bun. Make this first and the brownies become dessert.
- Chick-fil-A Chicken Nuggets – Bite-sized, marinated, and easy to make in a big batch for a family dinner.
Check out more of my copycat Chick-fil-A recipes to make whenever you have a craving.
Plus you’ll get great new recipes from us every week!
Chick-fil-A Chocolate Fudge Brownies
Ingredients
- 1/2 cup margarine (113 grams)
- 3 ounces dark chocolate (80 grams)
- 1 cup sugar (200 grams)
- 1/2 cup cocoa powder (Dutch processed cocoa is preferred) (34 grams)
- 3/4 cup flour (90 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs beaten
- 2 tablespoons large chocolate chunks
Instructions
- Preheat the oven to 350°F and grease an 8 x 8–inch baking pan.
- Place the margarine and dark chocolate in a small saucepan over low heat, stirring until fully melted and combined. Remove from the heat and let cool for 5 minutes.
- In a large bowl, whisk together the sugar, cocoa, flour, baking soda, and salt. Pour the melted chocolate mixture into the dry ingredients. Mix until just combined. Add the vanilla extract and beaten eggs, and mix until smooth, forming a thick batter. Do not overmix.
- Transfer the batter to the prepared baking pan and spread it out evenly. Distribute the large chocolate chunks evenly over the batter.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). Do not overbake — the brownies will continue to set as they cool.
- Let cool completely in the pan before cutting into squares.
Notes
- Five minutes of cooling on the melted chocolate is not optional. Batter that is too warm will begin to cook the eggs, and the finished brownies come out grainy.
- Stop stirring the moment the flour disappears. Every extra turn develops gluten, and gluten is what turns a fudgy brownie tough.
- Brownies keep baking in a hot pan after they come out of the oven. Pull them at the earlier end of the window and let carryover heat finish the center.
- For clean squares, chill the cooled pan for 20 minutes, then cut with a large knife warmed under hot water and wiped dry between cuts.
- Lining the pan with a parchment sling that hangs over two sides lets you lift the whole slab out and cut it on a board instead of scraping a corner square out of the pan.
Would dark/dutched cocoa work well?
Yes, this would work well.