Sambuca Brownies Recipes

SAMBUCA BROWNIES

Steps:

• 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.

SAMBUCA BROWNIES

Steps:

• Preheat oven to 350°F.
• Butter and flour an 8 inch square baking pan.
• Combine butter and chocolate pieces in a microwave safe container (I use a Pyrex measuring cup).
• Microwave on high for 45 seconds to one minute, depending on how powerful your microwave is.
• Stir well.
• Microwave again for 30 seconds.
• Stir again.
• Repeat process as needed until chocolate is thoroughly melted and combined with butter. If you stir thoroughly each time, the chocolate will continue to melt. Total micro time shouldn't be more than a few minutes, you don't want to overcook the chocolate.
• Cool to room temperature.
• Beat eggs and sugar with an electric mixer until thickened and pale.
• Beat in chocolate mixture and Sambuca.
• Combine dry ingredients except for pine nuts in a small bowl.
• Add to batter and beat until just blended.
• Spread batter in prepared pan.
• Sprinkle evenly with the pine nuts.
• Bake for 30-35 minutes, or until a cake tester comes out with crumbs just barely sticking to it.
• Cool and cut into 16 squares.