Tuesday, April 19, 2011

Classic Throwback Recipe: Chocolate Amaretto Brownies w/ Walnuts

The Chocolate Brownie. The ultimate dessert that almost needs no sidekick when being eaten. With a few key ingredients and a bit of time perfect brownies are as easy to make as tying your shoes (yeah I know some people cant tie a shoe to save their lives but that is a topic I'll address later.) 
These brownies use a bit of Amaretto and Walnuts to give the ultimate flavor and crunch to top off the Fudge / Cake-like consistency. 
These aren't those nasty brownies you find at the local convenience store, these right here are the kind that make people ask for seconds or thirds and fight over the last few scraps in the pan. 
Don't worry about the Amaretto overpowering the chocolate or leaving any kind of alcoholic taste it mellows out when the Brownies hit the oven.
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.

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