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Level
very easy
Prep Time
5 min
Cooking Time
360 h
Total Time
420 min
Makes
60 squares

Ingredients

1 pkg
chocolate chip cookie dough
512 g
1/2 cup
unsalted butter
125 mL
3/4 cup
35% whipping cream
175 mL
1/4 cup
coffee liqueur
60 mL
2 1/2 cups
semi-sweet chocolate chips
625 mL
6
eggs
2/3 cup
sugar
150 mL

Directions

Step 1
Preheat oven to 300°F (150°C). Line a 13 x 9 in. (3 L) baking pan with parchment paper. Press cookie dough into the bottom of the pan and bake for 10 min. Remove from oven and reduce temperature to 275°F (140°C).
Step 2
Meanwhile, heat butter, cream and liqueur in a small saucepan. Remove from heat, add chocolate chips and stir until smooth. In a mixing bowl, whisk eggs and sugar until pale yellow. Temper the eggs by adding a bit of the chocolate mixture to the egg mixture. Slowly add the rest of the chocolate mixture into eggs and stir until well blended.
Step 3
Pour chocolate mixture over the cookie base and bake until chocolate has set, about 45 min. Remove from oven, let cool completely and refrigerate overnight. Use parchment paper to lift the squares out of the pan and cut into 60 pieces with a hot knife. Store in an airtight container in the fridge up to 1 week.

Tips

In Step 2 of this recipe, we "temper" the eggs (bring them up to temperature) by first mixing a small amount of the warm chocolate mixture into the egg mixture. Don’t skip this important step or the eggs will cook.

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Nutritional Facts

Per:
Calories:
130
Fat:
7
Saturated Fat:
4
Monounsaturated Fats:
Trans:
Trans:
Carbs:
14
Fibre:
1
Sugar:
0
Sugar Alcohols:
Cholesterol:
30 mg
Protein:
2
Iron:
Sodium:
35 mg
Potassium:
3
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: