introduction
These brownies copy the espresso flavor you like from Starbucks. They are rich, chocolaty, and have a nice coffee kick. You can make them at home with simple ingredients and a 9×13 pan.
why make this recipe
- You get bold espresso flavor and deep chocolate in one bite.
- The recipe uses common pantry items.
- They bake fast and feed a crowd.
- You control how sweet or rich they are.
how to make Copycat Starbucks Espresso Brownies
Make a smooth batter, add espresso for a deeper chocolate taste, fold in chocolate chips, and bake until the center has a few moist crumbs. Let the brownies cool fully before cutting so they hold their shape.
Ingredients :
1 cup unsalted butter, 2 cups granulated sugar, 4 large eggs, 1 teaspoon vanilla extract, 1 cup all-purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 tablespoon instant espresso powder, 1 cup chocolate chips
Directions :
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, melt the butter and mix in the sugar until well combined.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- In another bowl, combine the flour, cocoa powder, baking powder, salt, and espresso powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow to cool before cutting into squares and serving.
how to serve Copycat Starbucks Espresso Brownies
- Cut into squares and serve at room temperature.
- Add a scoop of vanilla ice cream on top for a warm-and-cold treat.
- Dust with powdered sugar or drizzle with melted chocolate for extra show.
how to store Copycat Starbucks Espresso Brownies
- Room temperature: Keep in an airtight container for up to 3 days.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Wrap slices in plastic and foil or place in a freezer bag for up to 3 months. Thaw at room temperature before serving.
tips to make Copycat Starbucks Espresso Brownies
- Don’t overmix once you add the dry ingredients. Mix until just combined.
- Test for doneness with a toothpick. A few moist crumbs mean the brownies are done.
- Let brownies cool completely to make clean cuts.
- Use quality cocoa and chocolate chips for better flavor.
- If you like more coffee taste, add an extra 1/2 teaspoon espresso powder.
variation (if any)
- Nutty: Fold in 1 cup chopped walnuts or pecans.
- Fudgy: Use 1/2 cup less flour for a denser, fudgier brownie.
- Espresso glaze: Mix powdered sugar with brewed espresso to drizzle on top.
- White chocolate: Swap the chocolate chips for white chocolate chips.
FAQs
Q: Can I use brewed coffee instead of instant espresso powder?
A: Yes. Replace the espresso powder with 1 tablespoon brewed coffee and reduce a little butter or liquid elsewhere if the batter feels thin.
Q: How do I make the brownies more gooey?
A: Bake a few minutes less and watch for moist crumbs on the toothpick. Less flour also makes them fudgier.
Q: Can I halve this recipe?
A: Yes. Use an 8×8 inch pan and check baking time sooner, about 20-25 minutes.
Q: Can I use salted butter?
A: You can, but reduce added salt or omit it to avoid too much salt.
Q: Are these chewy or cakey?
A: They are meant to be fudgy and rich. For more cakey texture, add one extra tablespoon of flour.
Conclusion
If you want another version or more tips for a Starbucks-style espresso brownie, see Starbucks Copycat Espresso Brownies – Little Spice Jar.
Copycat Starbucks Espresso Brownies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a bowl, melt the butter and mix in the sugar until well combined.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- In another bowl, combine the flour, cocoa powder, baking powder, salt, and espresso powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow to cool before cutting into squares and serving.