Starbucks Double Chocolate Brownie Copycat

12

Starbucks Double Chocolate Brownie Copycat

Yield: 9×13 pans

INGREDIENTS:

 

1 cup butter, room temperature

1 ½ cup granulated sugar

½ cup brown sugar

2 tsp vanilla extract

4 eggs

1 1/3 cup all-purpose flour

1 cup cocoa powder

½ teaspoon baking soda

½ teaspoon salt, don’t add if you used salted butter

2 3.5 oz Ghirardelli Intense Dark 72% Cacao, Twilight Delight bar

 

 

Directions

Preheat oven to 350 degrees F. Lightly spray a 9×13 baking pan then line with parchment paper, spraying it first helps the parchment paper to stick.

In a large mixing bowl or stand mixer beat together the butter, sugar, brown sugar and vanilla.

Once the mixtures has combined add the eggs in one at a time, beating in between each addition.

In a small mixing bowl sift together the flour, cocoa powder, baking soda and salt.

Slowly mix in the dry ingredients to the butter mixture.

Coarsely chop 1 of the chocolate bars into chunks. Then with a wooden spoon or spatula mix in the one (1) bar of chocolate that is chopped or 1 cup of the chocolate chips.

Note: The brownie batter is thick, remember this isn’t a boxed recipe. Trust me it will turn out great.

Spread the batter into the 9×13 prepared pan.

Coarsely chop 1 the reamining chocolate bars into chunks, sprinkle over the brownie batter in the pan and gently press into the batter.

Bake for 30-35 minutes, until brownies begin to pull away from the side of the pan.

 

source:  adashofsanity

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