Sambuca Brownies

1. 1

   Preheat oven to 350F.

2. 2

   and butter and flour an 8-inch square baking pan, knocking out excess flour.

3. 3

   In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring, until smooth and remove top of double boiler or bowl from heat.

4. 4

   Cool mixture to room temperature.

5. 5

   In a large bowl with an electric mixer beat eggs and sugar until mixture is thickened and pale and beat in chocolate mixture and Sambuca.

6. 6

   Into a bowl sift together flour, salt, and baking powder and beat into batter just until blended well.

7. 7

   Spread batter evenly in pan and sprinkle evenly with pine nuts.

8. 8

   Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it.

9. 9

   Cool brownies completely in pan on a rack before cutting into 16 squares.

10. 10

    Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.