Courtesy of Tyler Florence
Yields 12 brownies
- 2 sticks unsalted butter, plus more for pan
- 8 ounces bittersweet chocolate chips
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- Pinch salt
- 4 large eggs
- 2 cups sugar
- 2 tbsp 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 (this is a system of using a medium size pan with about an inch or so full of boiling water, topped with a glass bowl making sure that the bowl and the water is not touching so as to not burn the chocolate) 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 - 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.