PREMADE ESPRESSO RECIPES

Steps:

• Place cheesecake on a serving plate. Place chocolate chips in a small bowl. In a small saucepan, bring 1/4 cup cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake; sprinkle with pecans. Refrigerate until set., In a small saucepan, melt butter; stir in brown sugar and corn syrup. Bring to a boil. Reduce heat; cook and stir until sugar is dissolved. Stir in remaining cream and return to a boil. Remove from heat. Serve warm with cheesecake or, if desired, cool completely and drizzle over cheesecake.

Steps:

• Preheat the oven to 325° F. Grease and line an 8-inch square baking pan with parchment paper.
• Mix the brewed coffee, melted butter, egg yolks, and vanilla extract until combined. Whisk in the instant espresso or coffee until dissolved.
• Using a rubber spatula, fold the brownie mix into the liquid ingredients. Fold in the chocolate chips. Reserve a few extra chips to sprinkle on top of the batter once it is in the pan.
• Transfer the batter to the prepared pan. Smooth it into an even layer.
• Bake the brownies for 40-45 minutes, or until the brownies are set. (These brownies are very fudgy, so a toothpick inserted into the center may not come out clean.)
• Allow the brownies to cool before slicing.