Felix's Brownies Recipe (Stray Kids): The Exact Way He Makes Them, Six Eggs and All
If you've spent any time in Stray Kids fandom, you already know: Felix's brownies are a legend. Not "an idol who bakes sometimes" legend—an actual, tested, screenshotted-into-oblivion recipe that STAY have been recreating in their own kitchens for years. And the wild part? Felix never gave exact amounts. Fans reverse-engineered the whole thing.
Felix first walked through the recipe in a cooking vlog (and later shared it on Korean YouTuber Haejoo's channel), casually melting six full-size Hershey's bars like it was nothing. No measuring cups. Just vibes. So today I'm giving you the version STAY have pinned down—the six-egg, two-cups-of-sugar behemoth—plus the swaps you'll actually need if you're baking outside Korea.
The Story: Why "Felix's Brownies" Became a Whole Thing
Felix Lee (Yongbok to the members) is Stray Kids' resident soft-spoken baker. Baking is his comfort activity, and brownies are his signature. When he shared the process on camera, two things happened at once: fans fell for how gentle and precise he was about it, and everyone realized he was eyeballing quantities that turned out to be… a lot. Six eggs. Two cups of sugar. A brick of chocolate. People joked the recipe looked "suspicious"—then baked it anyway and admitted it slaps.
That gap between "this can't be right" and "oh, it's incredible" is exactly why the recipe went viral. So let's make it.
Ingredients (with Overseas Swaps)
| Ingredient | Amount | No-Korea Swap |
|---|---|---|
| Dark chocolate, chopped | 227g (8 oz) | Felix uses ~6 Hershey's bars; or 1 cup chocolate chips |
| Unsalted butter, melted (hot) | 1¼ cups (280g) | — |
| Cocoa powder (Dutch) | ½ cup (45g) | Natural cocoa is fine, slightly sharper |
| Espresso powder | 1 tbsp | 1 tbsp instant coffee granules |
| Granulated sugar | 2 cups (400g) | — |
| Dark brown sugar | ½ cup (110g) | — |
| Large eggs | 6 | Yes, really six (halve everything for a small pan) |
| Vanilla extract | 2 tsp | — |
| Salt | 1 tsp | — |
| All-purpose flour, sifted | 1 cup (120g) | — |
| Flaky sea salt (topping) | to finish | Maldon, or a pinch of kosher salt |
Step-by-Step
- Preheat the oven to 180°C / 355°F. Line a 9×13-inch pan with parchment. (This is a big batch—use the bigger pan.)
- Put the chopped chocolate, cocoa powder, and espresso powder in a bowl. Pour the hot melted butter over the top and stir until smooth and glossy.
- In a large bowl, whisk the eggs, granulated sugar, brown sugar, vanilla, and salt for 2–3 minutes, until pale and slightly thickened.
- Pour the warm chocolate mixture into the egg mixture. Whisk just until combined.
- Sift the flour over the batter and fold gently until no streaks remain. Stop there—overmixing kills the fudge.
- Pour into the pan. Bake 20–25 minutes, until a toothpick comes out with a few moist crumbs (not wet batter).
- Sprinkle flaky salt over the warm top. Cool fully before cutting—this is the hardest step.
🐥 The Felix Way
A few things that make these Felix's and not just any brownie: he melts six whole Hershey's bars instead of weighing chocolate, he never states exact amounts (the measurements here are the community's best reconstruction), he leans on espresso powder to deepen the chocolate without any coffee taste, and he finishes with flaky salt on top—every time. That salt-on-fudge contrast is the signature. Skip it and they're good; keep it and they're his.
Jamie's Tips (a.k.a. How Not to Wreck Them)
- Respect the batch size. Six eggs is a lot. Use a 9×13, or halve everything for an 8×8. Cramming the full batch into a small pan = raw middle.
- Butter goes in hot. Cold butter won't melt the chocolate smoothly and can seize it.
- Pull it early. Brownies keep cooking in the pan. Moist crumbs on the toothpick = perfect. Clean toothpick = you went too far.
- Don't overmix the flour. Fold, don't beat. This is the line between fudgy and cakey.
- Prep: 15 min · Bake: 20–25 min · Total: ~40 min
- Difficulty: Easy
- Makes: ~16 squares (9×13 batch)
- Sweetness: High — rich, dense, fudgy
FAQ
Why six eggs? That seems like a lot.
It is—it's a big, dense batch built for a 9×13 pan. Halve every ingredient for a standard 8×8 and you'll get a normal tray.
Do I have to use espresso powder?
No, but it's Felix's secret weapon. It deepens the chocolate without tasting like coffee. Instant coffee granules work in a pinch.
Can I use chocolate chips instead of bars?
Yes—about 1 cup, melted into the butter. Bars just happen to be what Felix grabs.
Why These Actually Work
The magic is in the ratios. Melting the chocolate into hot butter—instead of creaming cold butter with sugar—is what gives brownies that dense, fudgy crumb rather than a cakey one. Whisking the eggs and sugar until pale builds the thin, shiny, crackly top everyone chases. And using two forms of chocolate (chopped bars plus cocoa powder) is why these taste deep rather than just sweet. The espresso powder adds no coffee flavor at that amount; it just makes the chocolate read as more intense. It's a genuinely well-built recipe, eyeballed or not.
What STAY Actually Say About It
Search "Felix brownies" and you fall straight into a rabbit hole of STAY—and plenty of non-STAY—baking them. The running joke is always the ingredient list: six eggs and two cups of sugar make people do a double take. One recreator said out loud that the amount of eggs and sugar "seems a little suspicious," right before admitting the result was delicious. That's the pattern in nearly every video: skepticism, then a full conversion. Some bakers tweak it—a splash of oat milk straight out of the oven, extra flaky salt, darker chocolate for less sweetness—but the bones never change.
Storage & Make-Ahead
These keep beautifully. Store them airtight at room temperature for up to four days, and honestly they get fudgier on day two as they finish setting. You can freeze cut squares for up to three months—wrap them individually and thaw at room temp, or warm one for ten seconds for that fresh-from-the-oven pull. The batter itself is best baked right away; if it sits, the lift from all those eggs starts to deflate.
Bonus: Felix Has a Cookie Recipe Too
If the brownies convert you, know that Felix has a second famous bake: his chocolate chip cookies, built on a bread-flour-plus-regular-flour mix for extra chew, with a little instant coffee worked into the dough. Same energy—cozy, a little extra, salt-finished. But the brownies are the one that started the whole phenomenon, so master these first.
💬 Jamie's Take: I love that this recipe is basically a group project—Felix eyeballed it, STAY did the math, and now half the internet bakes it. The six-egg thing genuinely made me laugh the first time, and then genuinely made me a believer. Make the full batch once for the chaos of it, then halve it forever after. And please, the flaky salt. Felix would want you to.
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