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chick fil a brownie recipe
- Total Time: 170 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This recipe recreates the fudgy richness of a Chick-fil-A brownie with crispy edges and a gooey salted caramel swirled center. It fills your kitchen with warm chocolate and caramel aromas, perfect for a delightful family treat.
Ingredients
- 12 tablespoons (170 g) unsalted butter
- 0.25 cup (60 ml) vegetable oil
- 2 cups (400 g) granulated sugar
- 0.5 cup (100 g) light brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons (10 ml) alcohol-free vanilla extract
- 1.25 cups (150 g) all-purpose flour
- 0.75 cup (75 g) unsweetened cocoa powder
- 0.5 teaspoon (2.5 g) baking powder
- 1 teaspoon (5 g) fine sea salt
- 1 cup (200 g) granulated sugar (for caramel)
- 0.25 cup (60 ml) water (for caramel)
- 4 tablespoons (55 g) unsalted butter, cut into pieces (for caramel)
- 0.5 cup (120 ml) heavy cream, warmed (for caramel)
- 0.5 teaspoon (2.5 g) fine sea salt (for caramel)
- 0.5 teaspoon (2 g) flaky sea salt (for garnish)
- 2 tablespoons (30 ml) reserved salted caramel sauce (for garnish)
Instructions
- Prepare Salted Caramel: In a medium saucepan, combine 1 cup (200 g) granulated sugar and 0.25 cup (60 ml) water. Heat over medium-high, stirring until sugar dissolves, then cook until deep amber (8-12 minutes). Whisk in 4 tablespoons (55 g) butter, then warm 0.5 cup (120 ml) heavy cream (it will bubble). Stir in 0.5 teaspoon (2.5 g) fine sea salt. Cool 15-20 minutes until slightly thickened and pourable; reserve 2 tablespoons (30 ml) for garnish.
- Preheat Oven and Prep Pan: Preheat oven to 175 C (350 F) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- Melt Butter and Sugars: In a large microwave-safe bowl, melt 12 tablespoons (170 g) butter and 0.25 cup (60 ml) vegetable oil. Add 2 cups (400 g) granulated sugar and 0.5 cup (100 g) light brown sugar; whisk until smooth and combined, feeling a slight grit.
- Incorporate Eggs and Vanilla: Whisk in 4 large eggs one at a time until fully incorporated, the mixture will be glossy. Stir in 2 teaspoons (10 ml) alcohol-free vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk 1.25 cups (150 g) all-purpose flour, 0.75 cup (75 g) unsweetened cocoa powder, 0.5 teaspoon (2.5 g) baking powder, and 1 teaspoon (5 g) salt.
- Fold Dry into Wet: Fold the dry ingredient mixture into the wet until just combined; stop if overmixing, as streaks are fine.
- Layer and Swirl Batter: Pour two-thirds of the brownie batter into the prepared pan and spread evenly. Drizzle half of the cooled caramel over the batter. Dollop the remaining brownie batter over the caramel, then drizzle the rest of the caramel sauce and swirl gently for ribbons.
- Bake Brownies: Bake for 28-32 minutes, until a toothpick inserted comes out with moist crumbs. The edges should be set and the center soft.
- Cool Completely: Cool completely in the pan on a wire rack for at least 2 hours. This patience is crucial for achieving a fudgy texture and clean slices before plating.
Notes
For gluten-free brownies, use 1.25 cups (150 g) of a 1:1 gluten-free baking flour blend. For dairy-free, use plant-based butter and a plant-based heavy cream for the caramel. For vegan, swap butter for plant-based, egg replacers, and plant-based cream. Enhance chocolate flavor with a pinch of espresso powder. Swirl in peanut butter with caramel for a nutty twist. Flaky sea salt adds a lovely finish and texture. Avoid overmixing the batter to prevent cakey brownies; mix until just combined. Watch baking time closely to prevent overbaking, which leads to cakey or crumbly textures. If the center is underbaked, bake for an additional 5-10 minutes. Cooling completely is crucial for fudgy texture and clean slices.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 380 calories
- Sugar: 50 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg