Heat oven to 350 degrees. Coat bottom of a 9-by-13-inch baking pan with non-stick spray or shortening.

In heatproof bowl or large Pyrex measure, melt butter in microwave or in double boiler until liquid and very warm. Add chopped chocolate and whisk until smooth. If needed, heat in microwave at 10 second intervals until chocolate is melted. Set aside to completely cool.

In large mixing bowl, beat sugar and eggs with an electric mixer on high speed for 1½ minutes. Scrape bowl well. Add liqueur and mix 30 seconds. Add cooled chocolate mixture and beat on low speed just until smooth and combined. Scrape bowl well.

In small bowl combine flour, ¼ teaspoon salt and ½ cup mini chips; add to chocolate mixture and beat on low speed to combine, no more than 15–20 seconds. Scrape bowl very well.

Pour batter into pan and bake 22–24 minutes or until center feels set. Do not over bake. Remove from oven and immediately sprinkle top evenly with ¼ cup mini chips and ¼ teaspoon salt.

Cool 2 hours before cutting. Store tightly covered at room temperature for 2 to 3 days.

Serves 24.

Baker's hint: 2 tablespoons strong coffee and 1 teaspoon sugar can be substituted for the coffee liqueur.

@Recipe nutrition:Nutrition values per serving: 202 calories, 13 g fat (8 g saturated fat), 22 g carbohydrates, 1 g fiber, 2 g protein, 57 mg cholesterol, 61 mg sodium.