If you’ve been missing the Starbucks Double Chocolate Brownies, you’re in for a treat. This copycat recipe is packed with chocolate and always bakes up rich and chewy. The best part? You can make a whole pan at home for a fraction of the cost.
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Starbucks Chocolate Brownie
A few months ago, I discovered that Starbucks was discontinuing its double chocolate brownies. My first thought was, "Why? They're so good!" Then, my second thought was, "I need to get more before they're gone."
I'm calling it research because I wanted to remember the taste, color, and texture. But truthfully, I was craving brownies that day. After trying them again, I realized I could bake a batch just as good, if not better.
There's something satisfying about recreating a store-bought treat at home. Over the years, I've made copycat recipes for the lemon loaf, marble cake, and salted caramel mocha.
I was definitely up for another baking challenge. Plus, I couldn't wait to eat brownies for days! To create my version, I checked the Starbucks website for the ingredients in their brownies.
After ten rounds of testing, I'm excited to share this copycat Starbucks brownie recipe with you. They are thick, chewy, and full of rich chocolate flavor, just like the coffeeshop version. Mine might even be a bit more chocolatey, and I'm not complaining about that.
The best part? You can make them whenever the craving hits!
Why You'll Love This Recipe
These chocolate chunk brownies are thick, chewy, and loaded with real chocolate in every bite. They’re easy to make and taste even better fresh from your oven.
- More Affordable: Why spend $8 on two small brownies when you can bake a whole pan for under $10? Your wallet and your sweet tooth will thank you.
- Simple Ingredients: These homemade brownies are made with real ingredients, not a list of preservatives you can’t pronounce. Just chocolate goodness straight from your oven.
- Rich and Chocolatey: We’re talking cocoa powder, melted chocolate, and chocolate chunks all in one pan. It’s the triple threat your brownie dreams are made of. The result? A chewy texture and deep chocolate flavor that you can’t get from a boxed brownie mix.
- Next Level: Warm one up and top it with a scoop of vanilla ice cream and a drizzle of hot fudge. Or skip the extras and eat one straight from the pan. I won’t judge because I’ve done it too.
Key Ingredients
This double chocolate brownie recipe uses basic pantry staples found in most kitchens. Here are my notes on the most important ingredients you will need. The full printable recipe card is at the bottom of the post.
- White Sugar: I have only used granulated sugar in this recipe to provide sweetness. Doing a mix of half white and half brown sugar would also work.
- Eggs: We used two large eggs to add richness to the batter.
- Canola Oil: I found that using oil and melted butter in this recipe made it taste more like the coffeeshop brownies.
- Regular Cocoa Powder: I tested this recipe using Hershey's and Ghirardelli cocoa powder with good results. However, I liked the color the best with the Ghirardelli. You can also experiment with Dutch-processed cocoa for a darker, richer flavor.
- Chocolate Bar: For the best flavor and a fudgy texture, use a high-quality chocolate bar. I have successfully tried this with semisweet Baker's and Ghirardelli chocolate. You can also melt semi sweet chocolate chips.
- Butter: A small amount helps melt the chocolate smoothly and adds rich flavor to balance the oil.
- Chocolate Chunks: I used dark chocolate chunks to make them stand out on top of the brownies. You can use semisweet chunks if that’s all you have.
How To Make Double Chocolate Brownies
Follow our step-by-step instructions to make this Starbucks brownie recipe. Trust me, this is the best dessert for the chocolate lovers in your life. Begin by preheating your oven and lining an 8-inch metal pan with foil or parchment paper.
- Beat the eggs and sugar in a large mixing bowl for four to five minutes. You want it to be light and fluffy, with a pale yellow color. Add the oil, vanilla extract, and cocoa powder and then mix again.
- Place the butter and chocolate bar in a heatproof bowl and microwave for 40 seconds. Stir and repeat until smooth and creamy, then mix into the egg mixture.
- Slowly mix the flour and baking powder into the wet ingredients. Use a rubber spatula to scrape the sides of the bowl and mix in all the dry ingredients.
- Spread the chocolate mixture in the prepared pan, then sprinkle with chocolate chunks. Bake in a preheated oven until a toothpick inserted in the side comes out with a few moist crumbs on it.
Storage Recommendations
Store the cooled brownies in an airtight container at room temperature for 3 to 4 days. I found that reheating a bar in the microwave for 10 seconds was my favorite way to eat leftovers.
If you want to freeze some for later, wrap each one tightly in plastic wrap, then place it in a freezer bag. Freeze for 2-3 months. Thaw on the counter before enjoying.
BruCrew Tips
- Measure the flour and cocoa powder correctly. For best results, fluff with a spoon, then gently place in your measuring cup. You will end up with too much if you scoop or pack too much.
- Stir extra chocolate chips into the brownie batter before baking to add an even richer chocolate flavor.
- Add a teaspoon of instant espresso powder to enhance the chocolate without making the brownies taste like coffee.
- Line the baking pan with parchment paper or foil for easy removal and quick cleanup.
- Use a wooden toothpick or skewer to test the baked brownies. You want a few moist crumbs on it. Pulling the brownies out slightly underdone is best because they will firm up as they cool.
- Let the brownies cool completely before cutting them with a plastic knife. This will give you the cleanest cut. Plus, it keeps them from sticking and crumbling apart.
- If you bake these brownies in a glass pan, you will need to increase the baking time by a few extra minutes.
FAQs
Yes, you can use all butter in this recipe. However, this will result in fudgy chocolate brownies, rather than the chewy brownies found at Starbucks.
Check for doneness by inserting a toothpick near the center. You want a few moist crumbs to stick to it, but not wet batter. The edges will also start to pull away slightly from the pan.
Absolutely. Use a 9x13-inch pan and increase the baking time slightly. Start checking at the 30-minute mark.
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Recipe
Starbucks Double Chocolate Brownies
If you’ve been missing the Starbucks Double Chocolate Brownies, you’re in for a treat. This copycat recipe is packed with chocolate and always bakes up rich and chewy. The best part? You can make a whole pan at home for a fraction of the cost.
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 2 ounces semisweet chocolate baking bar (or ⅓ cup chocolate chips)
- 3 tablespoons unsalted butter
- ⅓ cup canola oil
- ½ cup regular unsweetened cocoa powder
- 1 teaspoon table salt
- 1 ½ teaspoons vanilla extract
- ⅔ cup all purpose flour (80g)
- ⅛ teaspoon baking powder
- ⅓ cup chocolate chunks (semisweet or dark)
Instructions
- Preheat oven to 350°F. Line an 8x8 metal baking pan with foil or parchment paper, then spray with nonstick baking spray.
- Add the chocolate and butter to a heatproof bowl and microwave for 30 seconds. Stir and repeat until the mixture is melted and smooth. Do not overheat the chocolate and burn it.
- Beat the eggs and sugar in a large mixing bowl for 5 minutes, or until the mixture is pale yellow.
- Add the oil, cocoa powder, salt, and vanilla to the egg mixture and stir until mixed.
- Pour in the melted chocolate and mix again.
- Add the flour and baking powder and mix until a smooth batter forms. Spread the mixture in the prepared pan and sprinkle with the chunks.
- Bake for 23-24 minutes, or until a toothpick inserted into the center of the brownies comes out with moist crumbs.
Notes
- Measure the flour and cocoa powder correctly. For best results, fluff with a spoon, then gently place in your measuring cup. You will end up with too much if you scoop or pack too much.
- Stir extra chocolate chips into the brownie batter before baking to add an even richer chocolate flavor.
- Add a teaspoon of instant espresso powder to enhance the chocolate without making the brownies taste like coffee.
- Line the baking pan with parchment paper or foil for easy removal and quick cleanup.
- Use a wooden toothpick or skewer to test the baked brownies. You want a few moist crumbs on it. Pulling the brownies out slightly underdone is best because they will firm up as they cool.
- Let the brownies cool completely before cutting them with a plastic knife. This will give you the cleanest cut. Plus, it keeps them from sticking and crumbling apart.
- If you bake these brownies in a glass pan, you will need to increase the baking time by a few extra minutes.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 324Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 53mgSodium: 264mgCarbohydrates: 40gFiber: 2gSugar: 29gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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