These chocolate chunk brownies are the Starbucks copycat you need now that they’ve discontinued them in their stores. They taste just the same (perhaps…better), are super simple to make with no stovetop or mixer needed, and are as rich and chocolaty as you’d expect!
As soon as I heard Starbucks was going to be discontinuing their chocolate chunk brownies, I knew I had to make a copycat version.
Being the chocoholic and brownie-holic that I am, I ran to my local Starbucks to get a few brownies…for research.
Then, I checked the Starbucks website for the ingredient list and jumped into the kitchen to come up with my own version of the famous double chocolate brownies. And now I can safely say, long live the Starbucks brownie…at home!
They taste just like the Starbucks brownies – dare I even say better – but give them a try for yourself and report back!
They’re as simple as my easy chocolate brownies and as moist and chocolaty as my better than box mix brownies, and loaded with chocolate chunks!
Copycat Starbucks Brownies
Why you’ll love this recipe
- Made with 3 different kinds of chocolate for the true chocolate lover.
- It’s handy to have now that Starbucks discontinued theirs!
- An easy recipe that almost melts in your mouth. Very decadant.
- You can make these brownies ahead and freeze them for later.
- Perfect for a lunch box snack, a movie treat, or dessert!
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Unsalted butter: Cut the butter into cubes so it melts easier and quicker.
- Semi-sweet chocolate: I prefer to use a semi-sweet chocolate bar, but chocolate chips should work too. I tested with a high quality Ghirardelli bar as well as a Baker’s semi-sweet bar.
- White granulated sugar: For sweetness. Since the chocolate is semi-sweet and the cocoa powder is unsweetened, we need the sugar.
- Heavy cream and eggs: For a rich and moist brownie batter. The eggs (especially the yolk) help to bind the brownies while keeping them fudgy.
- Vanilla extract: For a delicious warm flavor that enhances the chocolate.
- Unsweetened cocoa powder: I also used Ghirardelli brand of unsweetened cocoa powder. You can also use dark chocolate cocoa powder as well.
- All-purpose flour: Measure your flour correctly so you don’t end up with dry, dense brownies.
- Salt: To enhance the chocolate flavor and balance the sweetness.
- Baking powder: For a soft, cake-like texture and a nice rise.
- Chocolate chunks: I used Nestle semi-sweet chocolate chunks.
How to make Chocolate Chunk Brownies
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Melt butter and chocolate in a microwave safe mixing bowl for 30-second increments, stirring between each one, until fully melted and smooth. Then, whisk in the sugar until it dissolved, followed by the heavy cream.
- Step Two: Whisk in the eggs and vanilla and mix until fully combined. Stir in the cocoa powder, flour, salt, and baking powder. Use a spatula to gently mix until no streaks of flour are left.
- Step Three: Fold in the chocolate chunks until they are evenly distributed. Pour the brownie batter into a parchment lined, 8×8 baking dish and sprinkle extra chocolate chunks on top.
- Step Four: Bake in a 325°F oven for 40 minutes until set. Depending on the type of pan you use and your oven, you may want to keep them in for an extra 10 minutes. Just be careful not to overbake your brownies.
- Step Five: Remove the brownies from the oven and let them cool for 10 minutes. Then, use the overhanging parchment paper to lift them out of the pan and use a plastic knife to cut the batch into 9-12 squares.
- Bake times can vary. I used an 8×8 metal pan, but if you are using a glass dish, you’ll probably need to bake yours a bit longer.
- You can use a 9×9 pan, but the brownies will be silghtly thinner and baking time will be reduced to 30-40 minutes.
- Double the recipe in a 9×13 pan.
- If your cocoa powder has been sitting for a while and is lumpy, go ahead and sift it first to ensure no lumps of cocoa are found in your double chocolate brownie.
- Serve as is, or with a scoop of vanilla ice cream!
Storage & Reheating
How to store leftovers
Keep leftovers at room temperature for up to 5 days. It’s important to keep them in an airtight container to keep them moist.
Freezing Instructions
Once the brownies have cooled completely, wrap the individual squares tightly in plastic wrap. Place them in a freezer bag to keep frozen for up to 3 months.
Bring them out to room temperature to thaw before serving.
Double Chocolate Chunk Brownies – Starbucks Copycat Recipe
Ingredients
- 10 Tablespoons (140 g) unsalted butter cubed
- 3 ounces (90 g) semi-sweet chocolate
- 1 ⅓ cups (264 g) granulated white sugar
- 2 Tablespoons heavy cream
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup (42 g) unsweetened cocoa powder
- ½ cup (65 g) all purpose flour + 2 Tablespoons
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ cup (88 g) chocolate chunks + more for topping
Instructions
- Preheat the oven to 325°F and line a 8×8 baking dish with parchment paper, letting the parchment hang over the sides for lifting out later. Set aside.
- To a large microwave safe mixing bowl, add the butter and chocolate.10 Tablespoons unsalted butter, 3 ounces semi-sweet chocolate
- Heat in 30 second increments, stirring between each, until fully melted.
- Whisk in the sugar until dissolved.1 ⅓ cups granulated white sugar
- Whisk in the heavy cream.2 Tablespoons heavy cream
- Add in the eggs and vanilla and continue whisking until fully combined.3 large eggs, 2 teaspoons vanilla extract
- Add in the cocoa powder, flour, salt, and baking powder. Use a spatula to fold in until no traces of flour are left.½ cup unsweetened cocoa powder, ½ cup all purpose flour, ¾ teaspoon salt, ½ teaspoon baking powder
- Stir in the chocolate chunks until evenly distributed.½ cup chocolate chunks
- Pour the brownie batter into the prepared baking dish and sprinkle additional chocolate chunks over the top.
- Bake for 40 minutes. The center should be set and a toothpick in the center should come out mostly clean with some moist crumbs. You don't want to overbake them but they may need up to 50 minutes depending on your pan and oven.
- Once done, remove from the oven, let cool for approximately 10 minutes, lift the brownies from the pan and use a plastic knife to cut into 9-12 pieces.
Notes
- Semi-sweet chocolate bar or chips can be used, but I recommend using a bar. I tested with a Ghirardelli bar and a Baker’s semi-sweet bar.
- I used Ghirardelli unsweetened cocoa powder. Dark chocolate cocoa powder will also work well.
- I used Nestle semi-sweet chocolate chunks.
- Bake times can vary based on type of pan. I used an 8×8 metal pan.
- A 9×9 pan can be used, the brownies will be slightly thinner and bake time will be 30-40 minutes.
- Store leftovers covered at room temperature for up to 5 days.
- Baked brownies can be frozen. Wrap tightly individually and store in a freezer bag for up to 3 months. Thaw at room temperature.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Need more brownie recipes? Try these:
Red Velvet Cheesecake Brownies
Click here to view my entire collection of bars and brownies.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
I have never had a Starbucks brownie, so I don’t know if this recipe is similar or not, but OMG, these brownies were absolutely fantastic!! I don’t think I can ever do a box brownie mix ever again after making your recipe.
Yay, their first review! Thank you, Susan. I’m glad you’re a convert 😉
Really great recipe, very fudgy, made it 2x last time and about to make it again.
For 2x recipe folks, I used a 9×13 (square metal not pyrex) pan lined with spray oil and then parchment paper. Cook time was 60 minutes total, same temp but convection setting on oven- came out perfect.
Thanks, Kelly! Love a repeat recipe 🙂 And thanks for the 9×13 tips!