Chocolate Espresso Pecan Pie ♥ Deep Dish

Happy July 4th!! Where would I be if I didn't bake a Chocolate Espresso Pecan Pie for America's Birthday! And Deep Dish Mind you. Not the prettiest picture, but certainly delish! ♥

Ingredients:
1 1/2 cups pecan halves, chopped
3 eggs
1 tablespoon instant espresso powder
1/3 cup unsalted butter, softened
3/4 cup brown sugar
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1 tsp salt
1 cup corn syrup

1. Preheat oven to 375°F
2. Bake crust in preheated oven 5 minutes.
3. Remove to rack and cool completely before filling.
4. Sprinkle the pecans evenly on the bottom of the cooled pie shell and set aside.
5. Beat softened butter, sugar, and vanilla until light and fluffy.
6. Add in cocoa and salt and espresso powder
7. Add eggs in one at a time, beating after each addition, until smooth.
8. Pour in corn syrup and mix until thick and custard-like.
9. Pour mixture over pecans in pie shell.
10. Let stand 5 minutes; clear any remaining air bubbles by running a fork though.
11. Bake in oven for 45-55min or until edges pie center still only gives slightly.
12. Remove from oven
13. Cool on rack before serving (apx. 15min).

Espresso Double Shot Brownies!! midterms week ♥ good luck!

Need a shot of esspresso but Starbucks is closed? Solution! I've created Espresso Double Shot Brownies!! midterms week ♥ good luck!

Ingredients:
1/3 cup vegetable oil
2 large eggs
1 tsp of salt
1 tsp of baking powder
2 tsp of espresso powder (2 packets of VIA)
1 1/4 cups of semisweet chocolate chips
1/2 cups of AP flour
1 teaspoon vanilla extract
1 1/4 cups sugar
1⁄4 cup water
2 tsp of vanilla extract

Directions:
1. Preheat oven to 350 degrees F.
2. Grease an 8x8" baking pan with butter.
3. Bring 1⁄4 cup water to a boil in a 1-quart saucepan. Whisk in espresso; let dissolve. Whisk together espresso, beans, 1 cup sugar, chocolate chips, flour, oil, vanilla, salt, baking powder, and eggs in a bowl.
4. Pour batter into pan; spread evenly. Bake until set, 45–50 minutes. Let cool slightly.