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Dessert


2 sticks unsalted butter, plus more for pan
8 ounces bittersweet chocolate chips
1 1/4 cups all-purpose flour
1 teaspoon baking powder
Pinch salt
4 large eggs
2 cups sugar
2 tablespoons amaretto liqueur
1 1/2 cups walnuts
Powdered sugar, for garnish

Preheat oven to 350 degrees F.

Line a 9 by 9 square baking pan with parchment paper, making sure paper hangs over the edges. Grease paper with butter so the brownies don't stick. Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny. Remove from the heat and cool slightly.

Sift together flour, baking powder, and salt into a mixing bowl and set aside. Whisk together eggs, sugar and amaretto in a mixing bowl until combined. Pour in chocolate mixture and continue to whisk until combined. Gradually add flour mixture, then add walnuts and incorporate with a wooden spoon. Transfer batter to baking pan and bake for 40 to 45 minutes or until a cake tester comes out clean when inserted into the middle of the pan.

When done, invert onto a cutting board, remove paper and cut into squares. Garnish with powdered sugar and serve.

Took a lot longer to cook, but maybe I had too much chocolate... calls for 8oz and it was a 10oz bag so I just eyeballed it to take out the 2 oz. Took almost an hour to bake.

Also, my 'pinch' of salt didn't seem like enough. I would put in a tsp. Because of this we sprinkled with sea salt flakes after baking and that did the trick.

Excellent