Copycat Starbucks Double Chocolate Brownies – these decadent brownies are rich, soft and chewy, tasting even better made at home.
Anyone who knows me, knows I am addicted to Starbucks, I have no problem admitting that. And it isn’t just because they have the best caramel sauce, ever! Although that does play a big part in it. I just love a good warm drink that someone else makes for me. On a rare occasion I will buy one of their delicious goodies as well; choosing from one of my favorites: chocolate chip cookies, vanilla bean scones, or these Copycat Starbucks Double Chocolate Brownies.
I have shared almost all of of my copycat favorites from the Starbucks menu sans the caramel sauce because I have yet to figure out how they make it so amazing but I had yet to share the delicious Double Chocolate Brownie recipe. If you are a chocolate lover or brownie fan at all then you will absolutely fall head over heels in the love with these brownies.
And the perk is that you can make an entire batch at home versus heading to Starbucks and spending $3 for one possibly dried out, spent too long in the case brownie. So why would you not make these?
These Copycat Starbucks Double Chocolate Brownies make a great afternoon snack, late-night dessert or as a gift for a friend. Of course, if you make these as a gift then be sure to keep one or two back for yourself. My favorite part about giving these away is I put all of the crust off so that they get that perfect bakery look and then the edges that I have cut off the kids and I devour.
So while you may not be as big as a Starbucks fan as I am. You still need to whip up this recipe for their delicious brownies. So whether you grab a cup of Joe or whip up a caramel steam, you need to try one of these Copycat Starbucks Double Chocolate Brownies. This will become one of your to-go-to recipes and you’ll be happy you tried them, as will your friends. Enjoy! XOXO San
How do you make Double Chocolate Brownies?
Preheat oven to 350 degrees F.
Lightly spray a 9×13 baking pan then line with parchment paper, spraying it first helps the parchment paper to stick.
In a large mixing bowl or stand mixer beat together the butter, sugar, brown sugar and vanilla.
Once the mixtures have combined, add the eggs in one at a time, beating in between each addition.
In a small mixing bowl sift together the flour, cocoa powder, baking soda and salt.
Slowly mix in the dry ingredients to the butter mixture.
Coarsely chop 1 of the chocolate bars into chunks.
Then with a wooden spoon or spatula mix in the one (1) bar of chocolate that is chopped or 1 cup of the chocolate chips.
Spread the batter into the 9×13 prepared pan.
Coarsely chop 1 the remaining chocolate bars into chunks, sprinkle over the brownie batter in the pan and gently press into the batter.
Bake for 30-35 minutes, until brownies begin to pull away from the side of the pan.
Don’t forget to pin this recipe for Copycat Starbucks Double Chocolate Brownies to your favorite Pinterest board for later.
Copycat Starbucks Double Chocolate Brownies
Ingredients
- 1 cup butter, room temperature
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 1 1/3 cups flour
- 1 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 3.5 ounce bars Ghirardelli Intense Dark 72% Cacao, Twilight Delight bar
Instructions
- Preheat oven to 350 degrees F. Lightly spray a 9x13 baking pan then line with parchment paper, spraying it first helps the parchment paper to stick.
- In a large mixing bowl or stand mixer beat together the butter, sugar, brown sugar and vanilla.
- Once the mixtures have combined, add the eggs in one at a time, beating in between each addition.
- In a small mixing bowl sift together the flour, cocoa powder, baking soda and salt.
- Slowly mix in the dry ingredients to the butter mixture.
- Coarsely chop 1 of the chocolate bars into chunks. Then with a wooden spoon or spatula mix in the one (1) bar of chocolate that is chopped or 1 cup of the chocolate chips.
- Spread the batter into the 9x13 prepared pan.
- Coarsely chop 1 the remaining chocolate bars into chunks, sprinkle over the brownie batter in the pan and gently press into the batter.
- Bake for 30-35 minutes, until brownies begin to pull away from the side of the pan.
Notes
Recipe updated since it’s original posting date of June 2015.
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These look sooo good! I love copycat recipes. Can’t wait to try this. Pinned!
You brownies look 10 x better than Starbucks!
These are so beautiful! Pinned & will be ingrained into my brain until I make them =)
These look FANTASTIC, Sandra. Thank you so much for sharing the recipe. Cheers, Ardith
Those look fantastic! I’m sure homemade brownies are far better than the ones at starbucks–you can’t beat brownies straight out of the oven 🙂
These look SO fudgy!
the ingredients call for two 3.5 oz bars of chocolate. But when reading the recipe it states to chop up ONE bar of the chocolate for the batter. It doesn’t state what to do with the 2nd bar of chocolate. I would like to make these brownies but need clarification first. Can you please clarify. I would greatly appreciate your assistance.
Step 6 and 8 are the steps for each chocolate bar. I was wondering too what to do with the extra bar and had to reread it. One bar is chopped and mixed into the batter. After you spread the batter into the pan that you will be baking in, you chop the second bar and use that to top off the batter. so the second bar are the chocolate chunks you would see on the top of the brownies. hope this helps 🙂
Thanks Belle, this is exactly right; one is mixed into the batter and one is pressed into the top once the batter is in the pan. Thanks for clarifying!
Girrrrllll! Brownies are my jam, and these look amazing! Love all the chocolate chunks in there!
That chocolate…..DONE. Of course, I would need a coffee to go with it….. 😉
I see S’Bucks uses creme in their recipe. What purpose does that serve do you know? Curious. And thanks for the copycat. It’s delicious.
I used Ritter Sport dark chocolate. The price is reasonable and the taste the same as Gh. I have done considerable testing (cough).
I think that the creme is thicker – offering a richer texture and maybe more moist? Hmm…thinking I will have to try that now. xo San
I will try your recipe, and I guess it will be amazing
Hi! I have a question. At what temperature should the brownie be baked ?
Thank you.
Hi, I tried this recipe but the edges of my brownies came out super cakey and the middle came out very fudgey. I followed the recipe as explained and set the oven for 30 mins. What did I do wrong? Did I over cook them? Is there a certain amount of time to mix the butter mix? Did I mix it too long or not enough? It’s killing me because even the cakey part is so delicious but it’s like eating cake. I didn’t want cake I wanted these brownies!
Any advice is surely appreciated! Thanks!
Sofia – I am not sure what to tell you. I would try it again and see how it goes. Have you had the Starbucks brownies before?
I let the butter mix until it is smooth – no chunks at all. It doesn’t sound like you over cooked them – the edges are a bit more baked in mine as well. What kind of baking dish did you use?
YOU PROBABLY USED DUTCH COCO POWDER…IT’S ALKALINE AND MAKES THE BATTER RISE. THIS RECIPE CALLS FOR BAKING SODA , SO IT PROBABLY MADE YOUR BROWNIE INTO A CAKE !
WHEN YOU USE DUTCH COCOA POWER YOU SHOULD NOT USE BAKING POWDER
OR ANY OTHER RISING AGENT !
Mine came out dry and Cakey, what exactly did I do wrong here
Not really sure, sorry they didn’t turn out for you.
These brownies are awesome, I’m trying to find the recipe for S. Bucks strawberry creme coffee cake, they used to sell it, but did away with it, don’t know why, it was awesomely delisioso
Thank you! That’s one Starbucks copycat we don’t have! It sounds delicious. I’m sure there are recipes for at least strawberry coffee cake out there somewhere, I hope you find it!
Anyone has tried it with less sugar? Would it bake well if I reduce the amount of sugar by 25%?
Hi Inez. We haven’t tried it and can’t confirm that the recipe will work without it, but you can definitely give it a try if you’d like! Sugar adds moisture and counters the bitterness from the cocoa powder. If you want to avoid the that you can replace it with applesauce or any sugar substitute that you like. If you do try it out be sure to let us know how it came out!
I am wondering what cocoa powder did you use?
1 cup 🙂
No, like the kind?
Oh, gotcha I use Hershey’s Natural Unsweetened Cocoa