I love making these rich and fudgy brownies whenever I crave a bakery-style chocolate dessert at home. This copycat version of the famous Starbucks Double Chocolate Brownie is packed with deep cocoa flavor, melted chocolate, and plenty of chocolate chips in every bite. I get the same chewy texture and intense chocolate taste without leaving my kitchen, and the smell while baking is absolutely irresistible.
Why You’ll Love This Recipe
I love how simple this brownie recipe is while still delivering bakery-quality results. The texture turns out perfectly dense and fudgy with crisp edges and a soft center. I also like that the ingredients are easy to find and come together quickly in one bowl. These brownies stay moist for days, making them perfect for snacks, desserts, or sharing with friends and family.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, melted
2 cups granulated sugar
1 cup brown sugar
4 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 cup semi-sweet chocolate chips
1 cup dark chocolate chunks
Directions
I preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
In a large mixing bowl, I whisk together the melted butter, granulated sugar, and brown sugar until smooth.
I add the eggs one at a time, mixing well after each addition. Then I stir in the vanilla extract.
In a separate bowl, I combine the flour, cocoa powder, salt, and baking powder.
I slowly fold the dry ingredients into the wet mixture until fully combined.
I stir in the chocolate chips and dark chocolate chunks, saving a handful for the top.
I spread the batter evenly into the prepared pan and sprinkle the remaining chocolate pieces over the top.
I bake the brownies for 35–40 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.
I let the brownies cool completely before slicing them into squares.
Servings and timing
Servings: 16 brownies
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: About 55 minutes
Variations
I sometimes swap the semi-sweet chocolate chips for milk chocolate when I want a sweeter brownie. For extra texture, I like adding chopped walnuts or pecans. I also enjoy mixing in white chocolate chips for a more dramatic double chocolate flavor. When I want an even richer dessert, I drizzle melted chocolate over the cooled brownies before serving.
storage/reheating
I store the brownies in an airtight container at room temperature for up to 4 days. For longer storage, I keep them in the refrigerator for up to a week. I also freeze individual brownie squares for up to 3 months and thaw them at room temperature before serving.
When reheating, I warm a brownie in the microwave for about 10–15 seconds to make it soft and gooey again.
FAQs
Can I use Dutch-process cocoa powder?
I can use Dutch-process cocoa powder for a deeper and smoother chocolate flavor. The brownies will still turn out rich and fudgy.
Why are my brownies too cakey?
I notice brownies become cakey when I overmix the batter or add too much flour. I mix only until the ingredients are combined for the best fudgy texture.
Can I make these brownies ahead of time?
I often make them a day ahead because the flavor becomes even richer after resting overnight.
How do I know when the brownies are done baking?
I check the center with a toothpick. I look for a few moist crumbs instead of completely clean results to avoid overbaking.
Can I use a different pan size?
I can use an 8×8-inch pan for thicker brownies, but I usually increase the baking time slightly to ensure the center cooks through.
Conclusion
I love how these homemade Starbucks Double Chocolate Brownies turn out incredibly rich, chewy, and packed with chocolate in every bite. They taste just like the coffee shop version but feel even more special fresh from the oven. Whether I serve them for dessert, parties, or an afternoon treat, they always disappear quickly.
Rich, fudgy Starbucks-style double chocolate brownies made with cocoa powder, melted butter, chocolate chips, and dark chocolate chunks for a chewy bakery-style treat.
Ingredients
1 cup unsalted butter, melted
2 cups granulated sugar
1 cup brown sugar
4 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 cup semi-sweet chocolate chips
1 cup dark chocolate chunks
Instructions
Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, combine the flour, cocoa powder, salt, and baking powder.
Slowly fold the dry ingredients into the wet mixture until just combined.
Stir in the chocolate chips and dark chocolate chunks, reserving a handful for the top.
Spread the batter evenly into the prepared pan and sprinkle the reserved chocolate pieces over the top.
Bake for 35–40 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
Let the brownies cool completely before slicing into squares.
Notes
Do not overmix the batter, as this can make the brownies cakey instead of fudgy.
Dutch-process cocoa powder can be used for a deeper chocolate flavor.
Add chopped walnuts, pecans, milk chocolate chips, or white chocolate chips for variation.
Store brownies in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
Freeze individual squares for up to 3 months and thaw at room temperature before serving.
Microwave a brownie for 10–15 seconds to make it soft and gooey again.
