Amaretto Brownies with Salted Caramel Sauce

Oh My Goodness. A wonderful decadent fudge brownie with slightly crispy edges with just a hint of amaretto. How can you go wrong?   Go easy….the alcohol doesn’t completely bake out of these brownies! 

     Amaretto Brownies with Salted Caramel Sauce

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
2 tablespoons amaretto liqueur 

    Preheat oven to 350 degrees.

   Line a 9 by 9 square 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 40 to 45   

  minutes or until a tester comes out clean when inserted into the middle 

  of the pan.  Set aside to cool for about 5 minutes while you make your 

  caramel sauce.

    For the caramel sauce:

      1-1/4 cup sugar
      1/3 cup water
      1 stick salted butter, cut into small pieces
      2/3 cup heavy cream

    In a medium saucepan over medium-low heat, combine the sugar and 

    the water. Simmer just until the sugar is dissolved. Add the butter, and 

    let it boil until it turns a deep amber color. 

    Remove from heat and carefully add the cream. Whisk to combine, and 

    place back over medium-low heat and cook for about 30 minutes, until 

    it has thickened and is nice and creamy. 

    Invert brownies onto a cutting board and remove paper. Drizzle 

    caramel sauce on top and cut into squares.

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