Starbucks Double Chocolate Brownie

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Starbucks Double Chocolate Brownie

A classic brownie made with premium chocolate and cocoa.

INGREDIENTS:

enriched flour (wheat four, malted barley flour, niacin, iron, thiamine momonitrate, riboflavin, folic acid)

eggs, sugar, canola oil, cocoa. chocolate

butter (milk)

chocolate (sugar, unsweetened chocolate, cocoa butter, milkfat, soy leithin, vanilla)

cream, vanilla, salt,

baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn startch, monocalcium phosphate).

 

source: starbucks

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Starbucks Double Chocolate Brownie Copycat

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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

Starbucks Copycat Caramel Macchiato

Starbucks Caramel Macchiato

STARBUCKS COPYCAT CARAMEL MACCHIATO

INGREDIENTS:

2 tablespoons vanilla syrup (recipe follows)
1/2 cup fresh espresso
1 cup milk, steamed and frothy with foam
3 – 4 tablespoons caramel sauce (I used the same jarred caramel sauce that is sold as an ice cream topping)

For the Vanilla syrup:

2 cups water
1 1/2 cups granulated sugar
1 teaspoon vanilla extract

DIRECTIONS:

  1. To make the vanilla syrup, combine sugar and water in a sauce pan. Bring to boil over high heat and boil for 5 minutes. Let cool and add vanilla extract. Stir well and keep in a sealed container, refrigerated.
  2. To make coffee, either use an espresso machine to make coffee and steam milk, or heat milk until hot, but not boiling on stove-top and transfer to a blender. Blend until frothy. For espresso, if you don’t have a machine, just make double strength coffee.
  3. Add vanilla syrup, espresso or strong coffee and hot milk to mug. Add caramel sauce and serve.

source:  babble

Copycat Starbucks Caramel Frappuccino Recipe

starbucks caramel frappuccino

Copycat Starbucks Caramel Frappuccino Recipe

INGREDIENTS:

1 cup double-strength Starbucks Coffee (cold)
3/4 cup Milk
3 tbsp Sugar
2 cup Ice
1/8 tsp Xanthan Gum
Squirt of Whipped Cream
Drizzle Torani Carmel Sauce

DIRECTIONS:

1. Put cold coffee, milk, sugar, ice, a squirt of caramel and xanthan gum in blender and blend until smooth.

2. Pour into cup and top with whipped cream and drizzle of caramel.

source:  everydaysavvy

Copycat Starbucks Mocha Cookie Frozen Coffee

starbucks mocha cookie frozen coffee

Copycat Starbucks Mocha Cookie Frozen Coffee

INGREDIENTS:

I full tray of Frozen coffee ice cubes (coffee brewed then placed in ice cube trays and frozen overnight)

¾ or 1 cup milk (more or less to taste and consistency)

1-2 Tbsp sugar (more or less to taste)

2 Tbsp. Hershey’s Chocolate Syrup

¼ cup mini semi-sweet chocolate chips

¼ cup crushed Oreo Cookies (with the middle cream part taken out)

Chocolate Whipped Cream (Beat together ¼ cup sugar with 2 Tbsp Cocoa and 1 cup whipping cream)

DIRECTIONS:

Blend all ingredient except the chocolate whipped cream in a blender. Blend until smooth. Pour into glass and serve with the chocolate whipped cream and a few sprinkles of the crushed Oreo’s.

source:  bubblynaturecreations

Copycat Starbucks Hot Chocolate Recipe (Quick & Easy)

starbucks hot choco

Copycat Starbucks Hot Chocolate Recipe (Quick & Easy)

INGREDIENTS:

2 tablespoons unsweetened cocoa

2 tablespoons sugar

¼ cup water

1½ cup milk (I used 2%)

¼ teaspoon vanilla

DIRECTIONS:

  1. Add water, cocoa and sugar into a microwave safe bowl and heat for approximately 40 seconds or until warm. Mix well to create the chocolate syrup.
  2. Add milk and vanilla and stir well.
  3. Heat in the microwave for about 60 seconds or until hot.
  4. Serve with whipped cream or marshmallows.

source:  myfrugaladventures

Banana Bread ala Starbucks

banana bread-starbucks YCC

Banana Bread ala Starbucks

Yields:  one 9″ loaf

Baking temp: 340F
Baking time: 1hr, 20min

INGREDIENTS:

2 eggs beaten

1/3 cup milk

1 teaspoon lemon juice

½ cup oil

1 ¼ cup mashed ripe bananas (I used 2 medium, 2 small)

1 teaspoon vanilla

1 ½ cup sugar

1 ¾ cup flour

1 teaspoon baking soda

½ teaspoon salt

2/3 cup chopped walnuts

DIRECTIONS:

  1. Preheat oven to 340 degrees.
  2. Prepare your loaf pan by cutting a piece of parchment paper to fit the bottom, then grease the sides of the pan.
  3. In a large mixing bowl, beat eggs.
  4. Pour milk into a measuring cup, not quite measuring 1/3 and add lemon juice to the milk to let sit for 2 minutes.
  5. Add oil to eggs and beat again.  Add milk and vanilla and beat again.
  6. Mash bananas thoroughly and add to eggs, oil and milk.
  7. In a separate bowl, sift sugar, flour, baking soda and salt together.  Slowly stir into wet ingredients.  Mix only until incorporated.
  8. Fold in walnuts.
  9. Pour into prepared loaf pan and bake for about 1 hour and 20 minutes or until an inserted knife comes out clean.
  10. Let cool for 30 minutes, then run a knife around the edges and turn pan over to release bread.  Put in an air-tight container, the container will steam, but this helps to keep the moisture in.

source:  yourcupofcake