If you’ve been craving the ultimate fudgy brownies that K-pop star Felix from Stray Kids famously loves, you’re in the right place. 🍫 I’ve recreated his legendary brownie recipe that delivers rich, chocolatey perfection with that coveted crackly top and gooey center.
What makes these brownies special is the balance of melted chocolate and cocoa powder, creating layers of deep chocolate flavor that hit differently than standard brownie recipes. The texture is pure indulgence—crispy edges surrounding a fudgy, almost molten center that stays soft even after cooling.
By the time these come out of the oven, your kitchen will smell like a chocolate dream, and that first bite will prove why Felix’s brownies have become internet famous. Let’s bake these iconic treats!
Ingredients for skz felix brownie
Here’s everything you need to create these rich, fudgy SKZ Felix-inspired brownies at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Melted and slightly cooled |
| Dark Chocolate 🍫 | 8 oz | Chopped, 60-70% cacao |
| Granulated Sugar 🍚 | 1 ½ cups | For sweetness and structure |
| Brown Sugar 🍯 | ½ cup | Packed, adds moisture |
| Large Eggs 🥚 | 4 whole | Room temperature preferred |
| Vanilla Extract 🌿 | 2 tsp | Pure extract, not imitation |
| All-Purpose Flour 🌾 | 1 cup | Spooned and leveled |
| Unsweetened Cocoa Powder 🍫 | ¾ cup | Dutch-process for richness |
| Salt 🧂 | ½ tsp | Enhances chocolate flavor |
| Espresso Powder ☕ | 1 tsp | Optional, deepens chocolate |
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You can find quality dark chocolate at Trader Joe's (their Pound Plus bars are excellent) or Whole Foods. For cocoa powder, I recommend Ghirardelli or Valrhona from specialty stores—the Dutch-process variety creates that deep, dark color Felix's brownies are known for. Look for European-style butter with higher fat content at Costco or gourmet markets for extra richness. Fresh eggs from local farms make a noticeable difference in texture.
Don't have dark chocolate? Use semi-sweet chocolate chips, though the flavor won't be quite as intense. If you can't find Dutch-process cocoa, natural cocoa works but gives a lighter color and slightly tangier taste. Skip the espresso powder if you don't have it—the brownies will still be delicious. For extra decadence, fold in chocolate chips or chunks before baking for pockets of melted chocolate throughout.
Store brownies in an airtight container at room temperature for up to 4 days—they actually taste better the next day as flavors develop. For longer storage, wrap individually and freeze for up to 3 months. Warm slightly before serving for that fresh-baked experience.
Step-by-Step Instructions for SKZ Felix Brownie
Follow Felix’s signature method and you’ll create the fudgiest, most decadent brownies you’ve ever tasted.
👨🍳 Step 1: Melt Chocolate and Butter Together
Set up a double boiler by placing a heatproof bowl over a pot of simmering water (the bowl shouldn’t touch the water). Add chopped dark chocolate and cubed butter, stirring constantly with a silicone spatula for 3-4 minutes until completely melted and smooth. The mixture should be glossy and silky smooth with no lumps remaining.
Remove from heat and let it cool for 5 minutes until just warm to the touch. This cooling step is crucial—if the chocolate mixture is too hot when you add the eggs, you’ll end up with scrambled eggs instead of smooth batter.
🥘 Step 2: Whisk in Sugar and Eggs
Add granulated sugar and brown sugar to the cooled chocolate mixture, whisking vigorously for 1-2 minutes until fully incorporated. The mixture should become slightly lighter in color and feel less grainy. Add eggs one at a time, whisking for 30 seconds after each addition until the batter is thick and glossy.
Stir in vanilla extract and a pinch of salt. The batter should now be smooth, shiny, and ribbony when you lift the whisk—this texture is what creates those signature crackly tops Felix’s brownies are known for.
🔥 Step 3: Fold in Flour and Bake to Fudgy Perfection
Gently fold in all-purpose flour using a spatula, mixing just until no flour streaks remain—about 20-30 strokes. Don’t overmix or you’ll develop gluten and end up with cakey brownies instead of fudgy ones. Pour the batter into a parchment-lined 8×8-inch pan and spread it evenly to the corners.
Bake at 350°F for 25-30 minutes until the edges are set but the center still looks slightly underdone and jiggles slightly when you shake the pan. A toothpick inserted in the center should come out with moist crumbs, not clean. Let cool in the pan for 1 hour before cutting into squares—this waiting period allows the fudgy texture to set perfectly.
Dietary Considerations for These Flavors
Gluten-Free Adaptation: These brownies adapt beautifully to gluten-free diets by swapping the all-purpose flour with a 1:1 gluten-free baking blend like Bob’s Red Mill or King Arthur Measure for Measure. I’ve tested this substitution extensively and found the texture remains perfectly fudgy with no grittiness. Add ¼ tsp xanthan gum if your blend doesn’t already include it—this helps bind the structure. Make sure your cocoa powder and chocolate chips are certified gluten-free, as some brands process in facilities with wheat contamination. 🍫
Dairy-Free and Vegan Options: Replace butter with vegan butter (I recommend Miyoko’s or Earth Balance for best flavor) in equal amounts, and substitute eggs with flax eggs—mix 3 tbsp ground flaxseed with 9 tbsp water, let sit for 5 minutes until gel-like. Use dairy-free chocolate chips like Enjoy Life brand. The texture will be slightly denser but still deliciously fudgy. For the richest flavor, add 1 tsp espresso powder to intensify the chocolate taste without coffee flavor.
Reduced Sugar for Diabetics: You can reduce the sugar by up to one-third without drastically affecting texture—use ⅔ cup instead of 1 cup granulated sugar. Alternatively, substitute half the sugar with Swerve granular sweetener or monk fruit sweetener in a 1:1 ratio. I’ve found that using sugar-free chocolate chips like Lily’s (sweetened with stevia) works well too. Keep in mind these modifications will slightly reduce the crackly top and make brownies less sweet, but they’ll still be rich and satisfying. The fiber from cocoa powder also helps moderate blood sugar impact. 💪
Nut-Free Considerations: Felix’s original recipe doesn’t typically include nuts, making these naturally nut-free and safe for those with tree nut or peanut allergies. However, always verify your chocolate chips and cocoa powder are processed in nut-free facilities if you have severe allergies—Ghirardelli and Guittard offer dedicated nut-free lines. If you want to add texture without nuts, try mini chocolate chips, toffee bits, or crushed pretzels for a sweet-salty crunch that’s allergy-friendly.
Lower Fat Modifications: While brownies are inherently indulgent, you can reduce fat by replacing half the butter with unsweetened applesauce—use ¼ cup applesauce for every ¼ cup butter removed. This creates a cakier texture rather than fudgy, so adjust expectations accordingly. Another option is using Greek yogurt (2% or full-fat works better than nonfat) as a partial butter substitute. These modifications cut calories by about 30-40 per serving while maintaining chocolate richness. The trade-off is less of that signature gooey center Felix’s brownies are known for.
Nutrition Facts
320kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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