Sambuca, the anise-flavored liqueur often paired with coffee, goes equally well with chocolate — especially in these moist, cake-like, pine-nut-topped brownies.
Ingredients
Preparation
Step 1
Preheat oven to 350°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
Step 2
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.
Step 3
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.
Step 4
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.
