Sambuca Brownies Recipe
- 2 ounces unsweetened chocolate, chopped
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 2 large eggs
- 1 cup sugar
- 4 tablespoons Sambuca
- 3/4 cup plus 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup pine nuts, toasted golden
- Preheat oven to 350°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
- 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. Cool mixture to room temperature.
- 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. Into a bowl sift together flour, salt, and baking powder and beat into batter just until blended well.
- Spread batter evenly in pan and sprinkle evenly with pine nuts. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.