Rich, fudgy double chocolate brownies just like Starbucks—dense chocolate chunks, dark cocoa, edges crisp and interior moist. Pure indulgence in brownie form.

Why You Will Love This Recipe

• Deep chocolate flavor from cocoa powder plus chunks of semi‑sweet chocolate.

• Texture contrast: crisp edges, gooey center.

• Familiar Starbucks‑style decadence at home.

• Thick slabs perfect to cut into generous rectangles.

• Make‑ahead friendly; keep at room temp or refrigerate for chilled texture.

Copycat Starbucks Double Chocolate Brownies

If you crave something intense and chocolatey, these Copycat Starbucks Double Chocolate Brownies will satisfy that without needing to visit the café. The recipe combines rich unsweetened cocoa and semi‑sweet chocolate chunks for layers of chocolate flavor, both in the batter and on the top. The melted butter base adds a luxurious fat content, helping create moistness inside and crispness on the edges. Brown sugar sweetens with depth and adds slight chewiness.

Whisking together butter, eggs, sugar, and vanilla forms the foundation, then adding cocoa powder and flour creates the brownie batter. Stirring in chocolate chunks distributes pockets of melting chocolate throughout, giving bursts of molten chocolate in every bite. Some chunks go in the batter, others on top for presentation and extra melt.

The baking time is calibrated to get the classic brownie contrast: set edges, a top that cracks slightly, and a center that’s moist—almost fudgy. Cooling is important—letting these brownies rest for 2 hours in the pan helps them firm up and slice cleanly. The foil or parchment lining makes removal easier and helps prevent sticking.

These brownies bring comfort and decadence in equal measure. They hit every corner: visual appeal with chocolate chunks peeking out; aroma of butter and chocolate in the oven; texture contrast; flavor depth from cocoa and sugar. They shine as dessert, snack, or as a reward whenever you want chocolate.

For lovers of the Starbucks version, these resemble those bars you recognize—thick, chocolate‑packed, satisfying. But because you make them at home, you control quality of ingredients and can enjoy them fresh, warm, or even chilled. Kids, guests, or self‑treat—all are pleased.

Servings

8 generous rectangles

Time

Ingredients

• ½ cup unsalted butter, melted

• 1 cup granulated sugar

• 2 eggs

• 2 teaspoons vanilla extract

• ½ cup unsweetened natural cocoa powder

• ½ cup all‑purpose flour

• ¼ teaspoon salt (or to taste)

• 2 cups semi‑sweet chocolate chunks, divided (1½ cups in batter + ½ cup sprinkled on top)

Instructions

1. Preheat oven to 350°F (≈175°C). Line an 8×8‑inch square pan with foil or parchment and grease lightly.

2. In a large microwave‑safe bowl or on stovetop, melt butter. Stir in sugar, eggs, and vanilla until smooth.

3. Add cocoa powder; whisk to combine. Sift in flour and salt (if needed) and mix until batter is uniform.

4. Stir in 1½ cups of chocolate chunks into batter.

5. Spread batter into prepared pan; smooth surface. Sprinkle remaining ½ cup chocolate chunks evenly on top, pressing lightly so they adhere.

6. Bake for 25‑30 minutes, until edges are set and top looks firm; center may still have moist crumbs.

7. Remove from oven, let cool completely in pan (≈2 hours). Use foil or parchment to lift brownies out, cut into 8 generous rectangles or squares.

Tips

• Don’t overbake—once edges are set and top is firm, center may still be slightly soft but will firm up when cooled.

• Use high‑quality cocoa and chocolate chunks for best flavor.

• Let brownies cool fully before slicing to avoid crumbling.

• Line pan with foil/parchment so you can lift brownies out easily.

• For variation, sprinkle sea salt flakes on top just before serving for contrast.