Decadent Chocolate Squares
Prep Time
Makes
Cooking Mode
1 pkg chocolate chip cookie dough
½ cup unsalted butter
¾ cup 35% whipping cream
¼ cup coffee liqueur
2 ½ cups semi-sweet chocolate chips
6 eggs
⅔ cup sugar
1 pkg chocolate chip cookie dough
½ cup unsalted butter
¾ cup 35% whipping cream
¼ cup coffee liqueur
2 ½ cups semi-sweet chocolate chips
6 eggs
⅔ cup sugar
Directions
1Preheat 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).
2Meanwhile, 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.
3Pour 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
1
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.
Disclaimer
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Personal Note
Personal Note
