Chick-fil-A Chocolate Fudge Brownies
Copycat Chick-fil-A brownies with a fudgy center, a thin crackly top, and melting semi-sweet chunks. Mixed in one bowl and baked in an 8x8 pan.
Servings 16
Calories 179kcal
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.
Recipe Tips
- 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.
Nutrition
Calories: 179kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 219mg | Potassium: 108mg | Fiber: 2g | Sugar: 15g | Vitamin A: 291IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 2mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!