Copycat Starbucks Espresso Brownies are soft and fudgy and loaded with chocolate flavor. Using three different chocolates and some espresso powder for that extra depth of richness.
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Starbucks doesn't offer these fudgy brownies anymore. So I had to make a recipe that uses simple ingredients equally delicious as the real thing and able to make from the comfort of your own home! These chewy brownies will satisfy your chocolate cravings like my Cheesecake Brownies and Double Chocolate Zucchini Brownies.
Why this recipe works
These are the fudgiest brownies to satisfy a chocolate lovers sweet tooth using high-quality chocolate and the addition of espresso to enhance the rich chocolate flavor.
Ingredients Needed for these Starbucks espresso brownies
- All purpose flour: I haven't made these brownies using any other type of flour.
- Cocoa powder: Make sure to use unsweetened cocoa powder, you can even use special dark for a deeper chocolate flavor.
- Espresso powder: Instant espresso powder I get mine from Amazon!
- Chocolate: Use high-quality chocolate chunks and dark chocolate chips.
- Butter: I use unsalted butter for these brownies.
How to make this espresso brownie recipe
- Step 1: In a medium bowl mixing bowl add the dry ingredients and whisk until combined.
- Step 2: In a large bowl add the butter, dark chocolate, and espresso.
- Step 3: Melt butter and chocolate in the microwave and whisk the melted chocolate until smooth.
- Step 4: Add in the eggs and vanilla into the chocolate mixture.
- Step 5: Add in the dry ingredients and mix just until combined.
- Step 6: Fold in the semisweet chocolate chips until combined.
- Step 7: Spread the brownie batter into a 9x13 prepared baking pan lined with parchment paper or aluminum foil.
- Step 8: Bake!
- Make sure to not overbake your brownies, you want them to be slightly underdone as they will continue to bake a bit when removed from the oven.
- Let them cool: Allow the brownies to cool completely in the pan before cutting. This helps them set and develop their fudgy texture for a perfect treat!.
- Measure the flour properly by spooning the flour into the cup and leveling it off the top.
- Parchment paper or aluminum foil makes it easier to remove the brownies.
Adding a bit of espresso or coffee to a chocolate brownie recipe really adds that next-level flavor boost. It won't make your brownies taste like coffee it merely makes it more intensely rich.
Yes, once completely cooled wrap the cooled brownies in plastic wrap and place in a ziplock freezer bag or freezer container for up to 2 months.
Starbucks Copycat Espresso Brownies
- 1 1/4 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder I use special dark unsweetened cocoa
- 1 1/2 cups dark chocolate chips
- 1 cup unsalted butter
- 1 1/2 tablespoons instant Espresso powder
- 2 cups granulated sugar
- 5 eggs
- 1 tablespoon vanilla extract
- 2 cups semi sweet chocolate chips
- Preheat oven to 350 degrees. Line a 9x13 baking pan with parchment paper or spray the pan with non stick cooking spray.
- In a small bowl add the flour, salt and cocoa powder and whisk until mixed.
- In a large bowl add the dark chocolate chips, butter, and espresso powder and melt in the microwave for 1 minutes. Whisk and microwave in 15-30 second increments until melted and smooth.
- Add the sugar into the melted chocolate and whisk until combined. Then whisk in the eggs and vanilla.
- Whisk in the flour mixture just until combined.
- Fold in the semi sweet chocolate chips.
- Spread the brownie batter into the baking pan. Bake for 28-30 minutes or until a toothpick comes out with just a bit of brownie crumbs on it.
- Let the brownies cool, cut and enjoy!