Starbucks Chocolate Fudge Squares with Mocha Glaze -
CHOCOLATE, COFFEE, NUTS—DELICIOUS!
Fudge Squares
8 tablespoons (1 stick) butter, softened
1 cup granulated sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking powder
2 ounces unsweetened chocolate, melted
½ cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Glaze
1 heaped cup confectioners' sugar
1 tablespoon butter, softened
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 cup of coffee and brewed with double-strength, and preferably made of the dark-roasted of beans
Serves 4 to 6
1. Preheat the oven until the thermometer reaches 350°F. Butter an 8-inch square baking pan.
2. To make the fudge squares, in a large bowl, cream the butter with the granulated sugar and egg.
3. In a small bowl, sift together the flour and baking powder. Add to the butter mixture, and then add the melted chocolate. Do not overheat. Stir in the milk, vanilla, and walnuts, just to blend.
4. Pour the hatter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan, about 30 minutes. Transfer the cake to a rack and let cool completely.
5. To make the glaze, in a medium bowl, combine the confectioners' sugar, butter, chocolate, and vanilla with a wire whisk. Stir in the coffee and whisk until smooth.
6. Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.
Substitute milk for the coffee if you don't want a mocha-flavored glaze. In 1971, the first Starbucks opened in Seattle's Pike Place Market. However, it wasn't until Howard Schultz was hired as the head of marketing that Starbucks became the powerhouse chain that it is today. Schultz had the groundbreaking idea to turn each coffeehouse in the United States into a community gathering place, much like the coffeehouses he experienced in Italy. The concept was a winner, and Starbucks soon became the largest coffeehouse company in the world.
Source: America's Most Wanted Recipes, By Ron Douglas, page 217-218
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