Starbucks Brownie Copycat Recipe
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Enjoy a chewy Starbucks Brownie without ever leaving your house, thanks to this easy copycat recipe! You can make an entire pan of brownies from scratch in under an hour and nosh on a square while it’s still hot from the oven. Doesn’t get much better than that!!
Starbucks Brownie
Move over lemon bars, there’s a new bake sale favorite!
This copycat brownie recipe from Starbucks will have everyone asking for more, so be sure to have plenty to pass around.
These have everything you could ever want from a brownie — a soft and chewy texture with loads of chocolate flavor. Yum!!
I have to admit, it’s hard to resist a trip through the drive-thru…especially with kids begging for a cake pop from the backseat. But those bakery prices are no joke!
That’s why I’m so excited to share more and more copycat recipes with you.
It’s a great way for families to enjoy their favorites while keeping some extra money in their wallets.
Ingredient Notes and Substitutions
- Unsalted Butter – While you could technically swap this for oil, I do not recommend it.
Melted butter guarantees the chewiest, gooiest results in a homemade Starbucks brownie.
If you need to use salted sticks, omit the additional salt in the batter. - Cocoa Powder – I get the best results from high-quality brands like Ghirardelli, but feel free to use what you have.
Natural unsweetened cocoa will taste more like milk chocolate, while Dutch (like Hershey’s Special Dark) will have a deeper, richer flavor. - Eggs – Let these sit on the counter for at least 30 minutes before starting this recipe — but an hour is better!
You can speed up by placing the eggs in a bowl of warm water until they are no longer cool to the touch.
Or, crack eggs into a bowl and cover until you’re ready to use them. - Chocolate Chunks – This shape blends a little more seamlessly into the squares, but chocolate chips will work too.
I’m using semi-sweet, but experiment with dark or milk varieties if you’d like!
Tips and Tricks to Make Homemade Starbucks Brownies
- Start with the best batter.
Bring eggs to room temperature before getting started! This makes it easier to mix them with the other ingredients, and you’ll get a more even distribution as well.
That will also keep you from overmixing the batter, which is a major no-no.
Stir in the dry ingredients just until there are no more streaks of flour or your Starbucks brownies will come out tough and dry.
- Always sift dry ingredients first.
Yes, that includes the cocoa powder! Dry ingredients tend to clump, and those clumps don’t always get broken up with mixing.
Sifting ensures the best consistency and, again, a more even distribution in your batter.
There’s nothing worse than biting into a gooey Starbucks brownie and tasting a dry, powdery clump!
- Get creative with your mix-ins!
Along with the chocolate chunks, try adding chopped nuts or different types of chocolate for a unique flavor and texture.
Candies can make this Starbucks brownie recipe extra unique, whether mixed in or sprinkled over the top of the batter.
Whatever you choose, keep the total amount of mix-ins at or under 1 ½ cups total.
Prep Ahead
- Bring eggs to room temp
- Preheat oven to 350°F
- Grease baking pan
Kitchen Tools You Will Need
- 9×9 Pan – Keep in mind that glass and dark metal pans bake hotter. So, you may want to lower your oven temperature by 25 degrees if using one of these.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
- Wire Rack – Great for cooling all kinds of baked goods.
Serving Suggestions
Enjoy a warm Starbucks brownie with a scoop of vanilla ice cream or a drizzle of chocolate syrup — or both!
For something even more decadent, try cheesecake ice cream with some homemade caramel instead.
Of course, the best way to recreate the coffeehouse experience is with your favorite hot or iced coffee. I also have a Pink Drink recipe if you’re staying away from caffeine.
You can even use this brownie recipe from Starbucks as the base for all kinds of toppings.
Try sweet orange icing, s’mores marshmallows, or even peanut butter frosting and Reese’s cups!
Storing and Freezing Double Chocolate Brownies
Once cooled, transfer copycat Starbucks brownies to an airtight container. They will keep for 3-4 days at room temperature or up to a week in the refrigerator.
You can also freeze brownies for 2-3 months! Wrap each square tightly in plastic wrap, then place in a freezer-safe container or bag.
When you have a craving, simply thaw a frozen brownie in the refrigerator before eating.
Starbucks Brownie Recipe FAQ
The toothpick test is the best way to tell if brownies are done. Insert a clean toothpick into the center of the pan — it should come out clean with a few moist crumbs. Just be sure not to stick it through a chocolate chunk!
If it’s coated in batter, pop the pan back into the oven for 5 minutes and test again in a different spot.
You can also play with baking times to get just the right texture. Underbake by 5 minutes if you like them extra gooey, or leave them in a few minutes longer to get a chewy center with crispy edges.
And remember, brownies will continue baking slightly as they cool.
Yes, simply double the ingredient amounts and bake the brownie batter in a 9×13-inch pan. No change to the baking time or oven temperature.
According to their website, Starbucks brownies feature rich cocoa, dark chocolate, and chocolate chunks. It appears that the chocolate chunks are semi-sweet based on the ingredient list.
Note that the cafe’s recipe is plant-based, while this copycat recipe is not!
Enjoy!
With love, from our simple kitchen to yours.
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Starbucks Brownie Copycat Recipe
Ingredients
- 1 cup 2 sticks unsalted butter
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chunks
- optional: additional chocolate chunks, for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and set it aside.
- In a microwave-safe bowl, melt the butter in the microwave until fully melted. Alternatively, you can melt the butter in a saucepan over low heat on the stovetop.
- In a large bowl, combine the melted butter and sugar. Mix well until the sugar is fully incorporated into the butter.
- Add the eggs one at a time to the butter and sugar mixture, mixing completely after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chunks or chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the 9×9 greased baking pan, spreading it out evenly with a spatula. If desired, sprinkle additional chocolate chunks or chips on top of the batter for extra chocolatey goodness.
- Bake in the preheated oven for approximately 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to over bake as you want the brownies to be moist and fudgy.
- Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack.
- Once cooled, cut the brownies into squares and serve, enjoy!
Donna’s Notes
brownies for up to 2-3 months. Just make sure to wrap them tightly in plastic wrap or place them in a freezer-safe container before freezing. Thaw the frozen brownies at room temperature or in the refrigerator before enjoying.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2024
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I’m surprised that something from Starbucks didn’t have coffee in it lol
This recipe from The Slow Roasted Italian is absolutely divine! the instructions were clear and easy to follow, and the end result was mouthwateringly delicious.
Hi Finley!
We’re so glad that you enjoyed the recipe.
TSRI Team Member,
Devlyn