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1
Preheat oven to 350 degrees F; place the rack in the center of the oven.
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2
Use the 1/4 teaspoon of butter to coat a 13x9x2-inch square baking pan.
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3
In a smalling mixing bowl, stir together the flour salt, and baking soda; set aside.
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4
Melt the butter and bitter-sweet chocolate in a large stainless steel bowl that is placed over a saucepan of simmering water.
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5
Stir constantly.
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6
Remove melted butter/chocolate from heat and let cool down slightly; stir in the sugar and cocoa powder, blend well.
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7
Whisk the eggs into the chocolate mixture, one-at-a-time, beating well after each addition.
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8
Stir in the flour mixture; blend well.
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9
Add the vanilla, toasted nuts, and chocolate chips - gived a good stir.
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10
Spoon into prepared baking pan and spread evenly.
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11
Bake for 30 to 35 minutes, or until the brownies start to pull away from the sides of the baking pan and begin to slightly crack - DO NOT UNDERBAKE.
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12
Remove from oven and cool for 1/2 hour; poke holes with the tines of a fork throughout the brownies.
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13
Drizzle the liqueur evenly over the top and into the holes.
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14
Cover with plastic wrap and refrigerate overnight.
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15
If desired, dust with powdered sugar.
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16
Cut into 24 brownies.
