Mmmmm....Brownies

I don't mean to boast, but I will anyways. Yesterday I made up a batch of killer Walnut-Orange Rum Brownies from scratch, and they came out PERFECTLY! Soft, cake-like center with a slightly crispy top. Coupled with a scoop of Breyer's vanilla ice cream and I was in absolute heaven.

Enjoy!

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
4 tablespoons Baccardi Orange rum
1 1/2 cups walnuts
Powdered sugar, for garnish

Preheat oven to 350 degrees F.

Line a 9 by 13 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 45 to 50 minutes or until a toothpick 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.