Starbucks Double Chocolate Brownie Copycat
Yield: 9×13 pans
1 cup butter, room temperature
1 ½ cup granulated sugar
½ cup brown sugar
2 tsp vanilla extract
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
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.