a generous splash of almond liqueur lends great depth of flavour to these rich, nutty brownies, dust the tops with icing sugar for an extra-sweet finish.
Ingredients:
220g unsalted butter, plus more for the pan
226g bittersweet chocolate chips
1 1/4 cup flour
1 tsp baking powder
pinch of salt
4 large eggs
2 cups sugar
2 tbsp amaretto liqueur
1 1/2 cup walnuts
icing sugar to garnish.
Method:
1. preheat the oven to 180 degrees
2. line a 9x9 square baking pan with parchment paper, grease the paper with butter so the brownies do not stick.
3. melt the butter and chocolate over a pot of simmering water, until smooth and shiny, remove from the heat and cool slightly.
4. sift the flour, baking powder and salt into a mixing bowl and set aside.
5. whisk together the eggs, sugar and amaretto until combined, pour in the chocolate mixture and continue to whisk. gradually add in the flour mixture and then add the walnuts and incorporate it with a wooden spoon.
6. transfer to the pan and bake for 40-45 minutes until you get a clean knife when you insert one.
7. when done, let it cool a tiny bit and then put on to a cutting board, remove the paper and cut into squares, garnish with the icing sugar and serve
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