These decadent, moist, Double Chocolate Brownies are even better than Starbucks. If you’re looking for the best brownie recipe to impress your friends and family, this is it!
Who doesn’t love a decadent Double Chocolate Brownie with their afternoon espresso? This recipe is a better than Starbucks copycat that you can make right in your own kitchen. These brownies are incredibly decadent and indulgent because the recipe includes premium, intense dark chocolate right in the batter. They’re the perfect chocolate dessert to share with your family, co-workers, or to serve at your next dinner party. If you’re looking for the best brownie recipe to serve with a cup of coffee, whip up a batch of these Double Chocolate Brownies! I promise you won’t be disappointed!
How to Make Starbucks Copycat Double Chocolate Brownies
The secret to making sure these brownies come out just as good, if not better than the Starbucks version is to use the highest quality vanilla, cocoa powder, and dark chocolate you can find. I’ve linked to my favorites in the recipe. Of course, you substitute with whatever you have on hand. Your brownies will still taste good, but you just won’t get the same unforgettable results if you use lower-quality ingredients.
Keep in mind that this batter is super thick and decadent, not watery like a boxed brownie mix. I can whip up the batter for these brownies in my KitchenAid Classic Stand Mixer in just a couple minutes. If you don’t have one, a good hand-held mixer works great, too.
Ingredients:
- 2 sticks of room temperature, premium, unsalted butter
- 1 ½ cups white sugar
- ½ cup light brown sugar
- 2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
- 4 medium eggs
- 1 1/3 cups all-purpose flour
- 1 cup Ghirardelli Majestic Premium Cocoa Powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 3.17-ounce bars of Ghirardelli Intense Dark Chocolate, Midnight Reverie (86% Cacao), coarsely chopped
Directions:
- Start by preheating your oven to 350 F. Pull out your 9 x 13 baking pan and give it a light coating of cooking spray. Now, line the pan with parchment paper to keep the brownies from sticking. (The cooking spray just holds the parchment paper in place.)
- Break out your favorite mixing bowls. In the large bowl, combine the butter, white sugar, brown sugar, and vanilla. Beat together until smooth.
- Add the eggs one at a time and beat until smooth in between each egg.
- In a small mixing bowl, sift together the dry ingredients.
- Slowly incorporate the dry ingredients into the wet, a little at a time, mixing until well combined.
- Spread the finished batter into your prepared pan using a rubber spatula.
- Sprinkle the coarsely chopped dark chocolate pieces over the top and gently press them into the batter with your spatula.
- Bake the brownies just until they begin to pull away from the sides of your pan. It should take about 30 – 35 minutes at 350 F.
