1-Preheat and Prep: Heat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper for easy removal. Want thicker brownies? Opt for an 8×8 or 9×9 pan instead.

2-Mix the Batter: In a large bowl, whisk together 1 box brownie mix, 1/2 cup oil, 1/3 cup hot coffee, and 1 egg until smooth. The coffee makes the chocolate pop!

3-Bake: Pour batter into the pan and bake for 20 minutes. Don’t overbake to keep them fudgy.

4-Cool and Cut: Let cool fully. Use a football-shaped cookie cutter to cut shapes. If soft, freeze on a parchment sheet for 10-15 minutes first.

5-Make Ganache: Heat 1/3 cup heavy cream, pour over 1 cup chocolate chips in a bowl. Cover, wait a few minutes, then whisk smooth.

6-Dip and Decorate: Dip brownie tops in ganache, let excess drip. Melt 1/3 cup white chocolate chips in microwave (30-second bursts, stirring). Pipe laces using a piping bag or ziplock with tiny tip.

7-Chill and Serve: Fridge until set. Done!