Espresso Chocolate Chip Brownies {Starbucks Copycat}

These rich, chocolate chip-studded, espresso-infused brownies are a perfect afternoon pick-me-up! Inspired by the espresso brownies I loved eating when I worked at Starbucks after college, this copycat recipe is one of our favorite desserts.

When I worked at Starbucks back in the mid-2000s, we sold the most ridiculously delicious espresso brownies. I loved them so, so much!

They were gloriously chocolatey with chocolate chunks in them. And for some reason, they were cut into triangles.

I don't believe they're still on the menu, but I've worked to make this copycat recipe as close to the original as I could get. The dusting of powdered sugar is something I added because it looks pretty, but they weren't sold that way.

This is one of my favorite ways to satisfy any chocolate craving. These melt-in-your-mouth buttermilk chocolate cookies, and these peppermint hot chocolate cookies are also top contenders.

If you're a big Starbucks fan, my friend Sues has a ton of Starbucks copycat recipes on her website. Check them out!

Jump to:

• 🧡 Why we love this recipe
• 📝 Ingredients
• 🥣 Ingredient Spotlight: Baking Powder
• ✅ How to make this recipe
• 📌 Tips
• 🍴 Variations
• 🔪 Equipment
• 🥡 Storage recommendations
• 🍫 Craving more chocolate? You may also like...
• 📖 Recipe
• 💬 Comments

🧡 Why we love this recipe

• Because it uses instant espresso granules, there's no need to actually brew espresso.
• These espresso brownies are thick and chocolatey.
• An optional shot of coffee liqueur deepens the coffee flavor.

📝 Ingredients

Here's everything you need to make these espresso chocolate chip brownies (see recipe card below for ingredient amounts and full directions):

• Semisweet chocolate chips - some will get melted for the batter and some will be stirred in whole, right before baking.
• Bittersweet dark chocolate
• Unsalted butter
• All-purpose flour
• Cocoa powder
• Baking powder (see notes)
• Fine-grain salt
• Instant espresso granules - we won't be brewing espresso, as that would add liquid to the recipe. Make sure you're using granules and not regular, ground espresso beans.
• Granulated sugar
• Large eggs
• Vanilla extract
• Coffee liqueur (optional) - such as Mr Black Coffee Liqueur or Kahlúa. I've made this recipe with both, and they're awesome!
• Powdered sugar, for dusting (optional)

✅ How to make this recipe

1. Preheat your oven to 350°F and grease a nonstick metal baking pan.
2. Melt the chocolate and butter, stirring until smooth.
3. Sift together the dry ingredients.
4. Beat the butter and remaining ingredients until light and fluffy. Add the melted chocolate mixture and beat until combined.
5. Add half of the dry ingredients to the wet and beat to combine. Repeat with the remainder, then stir in the reserved chocolate chips.
6. Transfer the batter to your prepared baking pan and bake until

See recipe card below for full instructions.

📌 Tips

I've streamlined the process over the years and have found a few things that will help you have success with this chocolate chip brownie recipe.

• Use a metal baking pan for this recipe. I've had trouble with glass pans before - there's a great article about metal vs. glass baking pans over on Handle the Heat if you want more info on why that could be happening.
• Grease your baking dish well. Get it on the bottom and up the sides on the inside of the pan. I prefer using vegetable shortening but feel free to use butter or your favorite nonstick spray.

• Instant espresso is usually made up of crystals that are too large to fit through a sifter, so stir it into the dry ingredients after sifting everything else.
• I like melting the chocolate and butter in the microwave in 30-second bursts, stirring between each increment. This ensures even melting and is quicker and way less finicky than using a double boiler.

• Make sure you beat the egg mixture until it turns light yellow. This will take around 2 minutes.
• It's important to let the brownies cool completely in the pan before taking them out to cut them. If they're still warm they may end up breaking apart or crumbling.

🍴 Variations

Feel free to switch up the type of chocolate chips that you stir into these espresso brownies. They'd be great with white chocolate, dark chocolate, chunks of chocolate, or even without chocolate if you'd prefer.

The coffee liqueur is totally optional here. If you'd prefer, you could use a different one like Amaretto, Frangelico, or Grand Marnier.

You could also add some chopped nuts. Walnuts or almonds would work well.

🔪 Equipment

There are a few things you'll need to make this recipe in your oven. Nothing too fancy!

• Mixing bowls (make sure at least one of them is microwave-safe)
• Measuring spoons
• Measuring cups.
• A sieve or sifter
• Handheld electric mixer or stand mixer
• Nonstick square metal baking pan
• Cake tester, toothpick, or skewer

Cutting the brownies into triangles the way Starbucks served them is really easy to do with a pizza cutter like the one pictured above. It's one long blade that makes it easy to rock back and forth for big, clean cuts.

🥡 Storage recommendations

These brownies are best enjoyed within a few days of baking. Wrap the fully cooled brownies in plastic wrap and store in an airtight container.

Pre-cut brownies are exposed to more air than uncut ones. For storing precut, wrap each brownie individually and store in a larger, airtight container.

There's a great article from Bob's Red Mill on how to store brownies if you'd like to look at more options.

🍫 Craving more chocolate? You may also like...

These are some of our favorite chocolatey recipes:

Doing some online shopping? Check out my Amazon shop page for recommendations!

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