Recipe of the week: amaretto chocolate brownies with walnuts


Now that midterms are a thing of the past, a very special treat is in order for anyone who pulled all-nighters, made flashcards and studied day in and day out. Certain foods and beverages scream sweet victory, and for many people, chocolate is at the very top of the celebratory food list and a toast is essential to commemorate success. So, it just makes sense to combine the two.

Here are some amaretto chocolate brownies with walnuts. Amaretto is almond liqueur. Two tablespoons of amaretto provides a subtle almond flavor without the taste of alcohol. Or the amaretto may be substituted with another liqueur, peanut butter, or espresso. Put your own twist on it and enjoy.


Start to finish: 40 to 45 minutes 

Serving size: 8 to 10

2 sticks unsalted butter

8 ounces bittersweet chocolate chips

1 1/4 cups all-purpose flour

1 teaspoon baking powder

Pinch salt

4 large eggs

2 cups granulated sugar

2 tablespoons amaretto liqueur

1 1/2 cups walnuts

Powdered sugar, for garnish (optional)


Preheat oven to 350 F.


Line a 9 by 9 square 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. Remove from heat and cool slightly.


Sift flour, baking powder and salt into a mixing bowl and set aside.


In a separate bowl, whisk together eggs, sugar and amaretto. 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 40 to 45 minutes, or until a fork or toothpick comes out clean when inserted into the middle of the pan.


Once baked, invert onto a cutting board, remove paper and cut into squares. Garnish with powdered sugar and serve.


Recipe adapted from


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