Let’s face it, if you’re going to have some brownies, they should always (to my mind), be double chocolate.
Because, if some chocolate is good, double the chocolate is even better!
I had these for the first time in Starbucks and just had to figure out how to reverse-engineer the recipe. Save money and still get your sugar fix 🙂
Because these bad boys check all of the boxes.
They’re gooey.
They’re fudgy.
They’re chewy.
They’re buttery.
And they’re totally addictive!
So, when you’re headed out to a party, or having people over for a dinner and dessert, whip up a batch of these double chocolate brownies.
You’re going to love yourself.
And, dare I say, you’re going to be very, very, popular!
Starbucks double chocolate brownie ingredients
One of the best things about these brownies is that, in addition to being delicious, they’re also simple and easy to bake – all the ingredients here are easy to find at the grocery store.
½ cup unsalted butter, melted and lightly cooled
1 cup granulated sugar
2 large room temperature eggs
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
½ cup unbleached, all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon kosher salt
2 cups semi-sweet chocolate chips, or roughly chopped semi-sweet chocolate bars, divided
These brownies are even better if you add some nuts – I’d recommend roughly chopped almonds, pistachios, or walnuts – but of course then they won’t taste quite like the Starbucks brownies. It’s up to you, of course 🙂
Double chocolate brownie storage
I’d recommend consuming these pretty quickly after you bake them – refrigerating or freezing them will mess with their texture. You can keep them tightly wrapped in plastic wrap at room temperature for up to three days.
Looking for other great Starbucks recipes?
PrintDouble Chocolate Brownies (Copycat Starbucks Recipe)
These double chocolate brownies check all of the boxes of being fudgy, gooey, buttery, and chocolatey.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours and 10 minutes (including cooling time)
- Yield: 8 servings 1x
Ingredients
1/2 cup unsalted butter, melted and lightly cooled
1 cup granulated sugar
2 large room temperature eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 cup unbleached, all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
2 cups semi-sweet chocolate chips, or roughly chopped semi-sweet chocolate bars, divided
Instructions
Preheat oven to 350 degrees.
Fit an 8×8 baking pan with parchment, leaving an overhang or “sling,” to make it easy to remove from the pan.
Pour the melted butter into a large bowl, along with sugar, eggs, vanilla, and whisk well to combine.
Add the cocoa powder, flour, and salt. Stir well until no large lumps remain.
Fold in 1 cup chocolate chips or chunks.
Pour the batter into the prepared pan.
Smooth with an offset spatula, and sprinkle remaining chocolate chips on top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out cleanly.
Let the pan cool on a cooling rack for 10 minutes.
Using the parchment handles, remove the brownies from the pan, and let cool on the cooling rack for 1 ½ hours.
Cut into 8 pieces.
Nutrition Facts
- Serving Size: 8
- Calories: 416
- Sugar: 41.3g
- Sodium: 248mg
- Fat: 21.6g
- Saturated Fat: 13.1g
- Carbohydrates: 54.1g
- Fiber: 2g
- Protein: 5.5g
- Cholesterol: 77mg
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