Someone recently asked me what I liked about going to the Y for my children’s classes. My first response was: “Well, it’s in a great location! There’s a Starbucks on each corner!” Even my kids know what Starbucks is (although just to be clear I do NOT let the kids drink coffee–strictly hot chocolate or vanilla crème for them!) So when the latest news of a Hershey’s-Starbucks partnership emerged–I was more than a little pleased!
The deal, representatives of both companies say, comes at a time when consumers are demanding premium brand chocolates. The products will be sold in retail stores and will bear the Starbucks brand name. The official offerings have not been confirmed yet, but will likely include chocolate truffles infused with coffee, chocolate covered coffee beans and dark chocolate infused with espresso. (Can we say serious caffeine buzz?)
I’m a little surprised that Starbucks is taking the leap into the chocolate world again (although not at all disappointed) because their attempt at chocolate did not go well last time. In 2005, Starbucks pulled “Chantico” from their menu. It was dubbed the drinkable chocolate. But customers complained that it tasted like melted chocolate bars. On a side note, what exactly would you think drinkable chocolate would taste like?
So inspired by all this coffee and chocolate mixing I thought I’d come up with my own coffee infused creation. Behold the coffee fudge brownie. Enjoy!
You will need:
4 (1 ounce) squares unsweetened chocolate
chopped 1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
Java Delight coffee flavoed syrup
Mix the ingredients (except for the syrup) together and spread in a 8 in square pan. Take the syrup and make two or three straight and parallel lines across the top of the brownies. Run a knife through the brownies perpendicular to the direction you made the lines to get a marbled effect. Bake at about 350 for about 25 minutes.
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