5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These double chocolate brownies check all of the boxes of being fudgy, gooey, buttery, and chocolatey.

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

Cook Mode Prevent your screen from going dark

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.

Find it online: https://thecoconutmama.com/starbucks-double-chocolate-brownies/

Double Chocolate Brownies (Copycat Starbucks Recipe)