I would recommend against the chocolate though. It’s a common misperception that actual chocolate will be better in baked goods. On the surface it makes sense, chocolate it better than cocoa, but if you look at the chemical reaction during baking you will find a very different story. You have to melt the chocolate first and then cook it a second time in the oven. Ever seen what happens when you overcook chocolate? Yuck. Of course it’s not all bad and some recipes are great, but they generally lean towards a molten or chewy middle, not fully re-cooking the chocolate.

I learned this from a childhood friend who is now a Bocuse D’Or pastry chef when I complained about not being able to find the perfect brownies. Without batting an eye or asking me what I was doing she said “It’s because you’re using chocolate!”

/runs to shop for ingredients.
Nom nom.

I wonder what it’d be like with Red Bull Cola…. (I’m addicted to the stuff unfortunately.)