Indulge in the ultimate chocolatey treat with these Copycat Starbucks Double Chocolate Brownies. Rich, soft, and chewy, with an incredible fudgy flavor this is our favorite from scratch brownie recipe.
There’s something incredibly satisfying about enjoying these homemade delights, knowing that you’ve mastered the secret recipe of Starbucks’ irresistible brownies. So go ahead, take your baking skills to the next level, and experience pure chocolate heaven in every bite.
As someone who knows me will attest, I readily admit to having an addiction to Starbucks. And it’s not solely because they boast the most divine caramel sauce imaginable, although that does indeed play a big role.
On rare occasions, I will treat myself to one of their bakery items or breakfast sandwiches including their chocolate chip cookies, vanilla bean scones, or Double Chocolate Brownies.
I have shared almost all of my favorite copycat recipes from the Starbucks menu, except for the caramel sauce. The secret to its amazing flavor still eludes me. However, I haven’t yet shared the delectable recipe for Double Chocolate Brownies. If you’re a chocolate lover or a fan of brownies, you’ll absolutely adore these.
The best part is that you can make a whole batch at home instead of heading to Starbucks and spending $3 on a potentially dry, overexposed brownie. So, why not give these a try?
These Copycat Starbucks Double Chocolate Brownies are incredibly versatile. They’re perfect for indulging in as an afternoon snack or a late-night dessert. They also make a thoughtful gift for a friend. Just remember to save a couple for yourself if you decide to give them away.
When I gift these brownies, I take extra care to remove the crust, giving them that irresistible bakery appearance. As for the edges I’ve cut off, the kids and I can’t resist devouring them. It’s truly a delight to share these treats with loved ones while savoring every bite.
While you may not be as big of a Starbucks fan as I am; you still need to try making their delicious brownie recipe. So whether you enjoy a cup of Joe or indulge in caramel steamer, these Copycat Starbucks Double Chocolate Brownies are a must-try.
This recipe will become one of your go-to recipes, and you and your friends will be delighted that you gave them a try.
Recipe Tips
- To a smooth texture in your brownie batter. You can sift any lumps from your cocoa powder and flour before incorporating it. Nobody wants unwanted clumps interfering with the delectable perfection of their chocolate brownies!
- Also, if you don’t have chocolate chunks on hand you’re welcome to use chocolate chips instead. Stick with semi-sweet though so these brownies aren’t too sweet.
- I do not recommend switching out the butter for oil, you will not get the same chewy brownie.
Fudgy Brownies
For achieving the desired texture of your brownies, I recommend following these baking times. My kids adore gooey, slightly undercooked brownies, whereas I prefer a moist center with slightly firm edges.
- Bake for 30 minutes to get those extra gooey, fudgy pieces in the middle, and the perfectly fudgy pieces at the edges of the baking pan. Enjoy!n.
- Only 35 minutes to achieve perfectly fudgy pieces in the middle and those delightful chewy-fudgy edges! Enjoy!
- You’ll need to bake these delicious treats for around 40 minutes to achieve chewy-fudgy pieces in the middle, along with some delightful chewy edges. Enjoy!
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 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 it into the brownie batter.
- Spread the batter into the 9×13 prepared pan.
- Coarsely chop the remaining chocolate bar into chunks, sprinkle over the brownie batter in the pan and gently press into the top of the batter.
- Bake for 30-35 minutes, until brownies begin to pull away from the side of the pan.
Notes
Nutrition
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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!
Hi if I’m not mistaken it says chop the other bar, sprinkle & press down slightly into the batter.
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
I used black cocoa powder and I think I got an almost perfect match to the starbies version!
Yum!
These brownies are so choco-licious! I don’t think you could cram more chocolate into these if you tried! Yum.
These were even better than Starbucks version!
I think this is very close, but I got closer with black cocoa powder! The Starbucks version has that cookies-n-cream-minus-the-cream taste, that you can only achieve with black cocoa powder!! Still an amazing recipe! I followed it to a t, except I opted for black cocoa powder. DIVINE!
I am going to check with black cocoa powder, thanks for the tip!
These brownies look so chocolaty and irresistible! They are everything I need right now!
I have tried so many brownie recipes (20+) trying to find one that I consider perfect. THIS is the first one that I can genuinely say fits the bill. The only change I made was I use bittersweet chocolate chunks instead of dark chocolate.They have the perfect almost underbaked chewy consistency. They’re sweet, but not overly sweet, have a paper thin crust on top, and just over all amazing. I’ve never commented on a recipe before so if that tells you anything about this recipe…