• Heat oven to 350 degrees
• Line 9x13 baking pan with parchment- allowing a little to extend beyond the pan
• In medium bowl whisk flour, baking powder, salt, cocoa powder.
• Beat butter & remaining ingredients on medium in mixer with paddle attachment until creamy.
• On low- beat in dry mixture- scrape down sides
• Drop into prepared pan.
• Press down dough until it is in a thin layer covering the entire bottom of pan
• Bake 20 minutes- until surface is dry & set.
• When done- remove & reduce your oven temp to 325 degrees.

While your bottom is baking- place your 11 ounces of chocolate chips into a medium bowl.

• In small saucepan heat milk to a simmer- remove & carefully pour over chocolate chips.
• Whisk until all chocolate chips are melted.
• Whisk in sugar & coffee extract until blended.
• At this point your liquid should be cool enough to add your eggs without scrambling them.
• Whisk until the eggs are completely combined.
• Pour over your crust that should have come out from baking just moments before you finished the chocolate liquid mixture.
• Bake 30 minutes or until the edges have risen slightly higher than the center & center is just set. (mine had some spots that rose into large bubbles- they flattened once it cooled)
• After removing from the oven- sprinkle with toffee bits & remaining 1/2 cup of chocolate chips.
• Set IN PAN on wire rack to cool 15 minutes.
• Move to refrigerator for a minimum of 2 hours to fully set.
• Once set- pull up on parchment to remove from pan & cut into squares.
• Store in air tight container in the refrigerator.