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Rich, fudgy, and loaded with big chocolate chunks—these Starbucks copycat brownies taste just like your favorite café treat! This chocolate chunk brownie recipe delivers that chewy center and crackly top you love, perfect for chocolate lovers and homemade dessert fans.
I recently read that Starbucks was discontinuing their Double Chocolate Brownie. So it was definitely time I came up with a copycat recipe, because it is one of the few things that I liked from them.
These chocolate chunk brownies are fudgy, rich, chocolate-y and so good. You will notice the ingredients are just a little different than other classic Homemade Brownies, which is what makes them special.
The first step was to see what the ingredients were on Starbucks website, and I have to say these brownies are so darn close! I might even say they are better. So if you are a fan of the Starbucks brownies, you are going to crazy for these.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter – I always use unsalted butter in baking
- Milk Chocolate – I used a bar of milk chocolate, but you can use chocolate chips as well
- Granulated Sugar
- Eggs
- Heavy Cream
- Vanilla Extract
- All-Purpose Flour
- Cocoa Powder
- Salt
- Baking Powder
- Chocolate Chunks
How To Make Chocolate Chunk Brownies
- Melt. In a microwave safe mixing bowl heat the butter and chocolate until completely melted and smooth. I microwave for 45 seconds, stir and then another 20 seconds.
- Beat. Add the sugar and eggs and beat until the eggs are completely incorporated and well blended. Stir in vanilla and heavy cream until combined.
- Add Dry Ingredients. Add the flour, cocoa powder, salt and baking powder and mix until the flour just disappears.
- Bake. Pour the batter into a 9-inch prepared baking dish. Sprinkle the chocolate chunks over the top. Bake for about 40 minutes, until a tester comes out mostly clean.
- Cool. Remove the brownies from the oven and let them cool completely before serving.
Recipe Tips & Tricks
- Baking Pan. For brownies it is best to use a metal baking dish, it will cook the most even and have the best crust. You can use an 8 inch baking pan for this if that is what you have, the baking time may be a few minutes longer and your brownies will be thicker.
- Double Recipe. You can double the recipe and bake in a 13×9 inch pan.
- Don’t Overmix. You really want to make sure not to overmix when you add the flour. As soon as the flour streaks disappear you are done mixing.
- Don’t Over Bake. Brownies are best when they are slightly under done, they will be fudgier and just have a better texture. So you want a toothpick to come out mostly clean, but not completely clean. Some crumbs are good, liquid batter needs more baking time.
- Cutting. The best tip for slicing brownies is to use a plastic knife. You will get the cleanest and best cut vs using a normal metal knife.
Storage
Cover or store leftover chocolate chunk brownies in an airtight container and keep that at room temperature for about 4 days.
Freezing – Brownies are also great to freeze. You can freeze a pan of brownies, just wrap tightly and they will last for 3-4 months. Or you can wrap individual brownies in plastic wrap and freeze them that way. Then you can take out one at a time to thaw.
More Brownie Recipes
- Salted Caramel Brownies
- Lunch Lady Brownies
- Almond Joy Brownies
- Chick Fil A Brownies
- Chocolate Mousse Brownies
Chocolate Chunk Brownies
Ingredients
- 10 Tablespoons butter
- 3 oz milk chocolate
- 1 1/3 cup granulated sugar
- 3 large eggs
- 2 Tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1/2 cup +2 Tablespoons all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chunks
Instructions
- Preheat oven to 325º F. Prepare a 9-inch baking dish by lining with parchment paper or grease and flour the pan.
- In a microwave safe bowl heat butter and chocolate for 45 seconds. Stir well and heat again for 20-30 seconds until it is melted and smooth. Let is cool for 5 minutes.10 Tablespoons butter, 3 oz milk chocolate
- Add granulated sugar and eggs. Beat well until the eggs are completely incorporated and well mixed. Add in heavy cream and vanilla and mix until completely incorporated.1 1/3 cup granulated sugar, 3 large eggs, 2 Tablespoons heavy cream, 2 teaspoons vanilla extract
- Add flour, cocoa powder, baking powder and salt and mix until the flour is just incorporated.1/2 cup +2 Tablespoons all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- Pour into a baking pan and sprinkle chocolate chunks over the top.1/2 cup chocolate chunks
- Bake for 35-40 minutes until the edges are completely set, and a tester inserted comes out mostly clean.
- Remove from the oven and let cool completely before slicing to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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