2 sticks unsalted butter
8 oz bittersweet chocolate chips
1 1/4 cups all-purpose flour
1 teaspoon baking powder
pinch of salt
2 cups sugar
4 large eggs
2 tablespoons amaretto liqueur
Preheat oven to 350 degrees F.
Grease a 9×9-inch square, deep baking dish and line with parchment paper. Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny. Remove off heat to cool slightly.
Sift together flour, baking powder, and salt and set aside.
Using a kitchen mixer, combine eggs, sugar and amaretto and mix until well combined, about 3 minutes. Reduce the speed to low and slowly pour in melted chocolate to combine. Gradually add flour mixture, and incorporate until just combined.
Transfer batter to baking pan and bake for 45-50 minutes –
a cake tester should come out clean in the middle when inserted. Remove from the oven and carefully lift brownie out of dish using the parchment paper ends.
Serve with Cocoa Whipped Cream