Starbucks Double Chocolate Brownies {Copycat Recipe}
User Reviews
4.5
Starbucks Double Chocolate Brownies {Copycat Recipe}
Description
The recipe combines melted unsalted butter with sugar and eggs, then blends in cocoa powder, flour, salt, and vanilla to compose a thick batter rich in chocolate flavor. Semi-sweet chocolate chunks folded into the batter and additionally spread on the surface enhance the chocolate presence and create distinct melted spots after baking. Baking in a lined pan ensures easy removal and cleanup.
After baking at 350°F for 25-30 minutes until the edges are set and a toothpick shows moist crumbs without raw batter, the brownies are cooled fully to allow settling and easier slicing. The final texture is dense, chewy, and moist, delivering the rich chocolate notes associated with Starbucks-style brownies. This recipe can satisfy cravings for a deep chocolate treat without additional flavorings.
These brownies can be sliced and served as a snack or dessert, pair well with coffee or milk, and can be stored in an airtight container at room temperature for several days. Cooling thoroughly before slicing preserves their fudgy texture. The recipe is adapted from a fudgy caramel brownie base, omitting caramel but maintaining richness through chocolate content.
Ingredients
- ½ cup butter melted, unsalted
- 1 cup granulated sugar
- 2 egg
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder natural
- ¼ teaspoon salt or to taste
- 2 cups semi-sweet chocolate chunks divided
Instructions
- Preheat oven to 350F and line an 8×8-inch square baking pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Add the sugar, eggs, vanilla, and whisk to combine.
- Add the cocoa powder and stir to combine (Note – If your cocoa powder is particularly lumpy, you may wish to sift it before adding it).
- Add the flour, salt, and stir to combine.
- Add 1 1/2 cups chocolate chunks and stir to combine.
- Turn batter out into prepared pan (it will be thick) and smooth the top lightly with a spatula.
- Evenly sprinkle remaining 1/2 cup chocolate chunks on top, lightly tapping them down so they adhere.
- Bake for about 25 to 30 minutes or until the edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Allow brownies to cool in pan on a wire rack for about 2 hours before slicing and serving. I sliced them into 8 generous rectangles similar to how Starbucks does it. Store in an airtight container at room temp or in the fridge if you like your brownies chilled.
Notes
- Fully cool brownies in the pan before slicing to preserve fudgy texture and avoid crumbling.
- Use unsalted butter to control salt levels; adjust salt in batter if using salted butter.
- Sift cocoa powder before adding if it contains lumps for smoother batter consistency.
- Store finished brownies in an airtight container at room temperature for several days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8brownies
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 478kcal | 24% |
| Carbohydrates | 62g | 21% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 77mg | 26% |
| Sodium | 91mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 49g | 98% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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