Starbucks Double Chocolate Brownie

Author: Sugar Dish Me

 

Serves: 15 big fat brownies

 

Ingredients:

• 1⅓ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 12 tablespoons unsalted butter
• 8 ounces unsweetened chocolate, coarsely chopped
• 4 eggs
• 2 cups granulated sugar
• 2 teaspoons vanilla
• 2 teaspoons instant espresso powder OR instant coffee granules
• 2 cups semi-sweet chocolate chunks

Directions:

1. Pre-heat the oven to 350. Butter a 9 X 13 baking dish, line it with parchment paper, and butter the parchment paper.
2. In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
3. In a small saucepan, melt the butter over medium heat.
4. Add in the chopped chocolate, remove the pan from the heat, and stir frequently, until melted. Set aside.
5. In a large bowl, beat the eggs and sugar until frothy. Add the vanilla and espresso powder.
6. Pour in the chocolate a little at a time. This will help to temper the eggs.
7. When the chocolate is completely incorporated, dump in the flour mixture. Mix completely.
8. Stir in the chocolate chunks.
9. Spread the batter evenly in the prepared pan. Bake for 25-30 minutes; a toothpick inserted into the center will come out clean.
10. Let the brownies cool before cutting.

Notes:

 

I cooled these completely in the pan and then lifted the parchment paper out to cut the brownies into 15 pieces. I wrapped them individually and then put them in a freezer bag and froze them a week before we left for the beach. The day we made sundaes I just set the freezer bag on the counter and by the afternoon they were perfect.

I always bake my brownies in a trusty old metal pan. Baking in metal might make a difference with this recipe.

 

Source:  sugardishme.com