Strong title for the most awesome brownies I have ever made! Like probably many of you out there…I LOVE the Food Network. I don’t have time to watch much, but they have a fantastic recipe search option on their website. I use it alot…from times when I have a few items in the fridge I don’t know what to do with…to menu planning for the week. This recipe I adapted from a Tyler Florence show. He is great!

Okay, this recipe of Tyler’s is called “Amaretto Chocolate Brownies with Walnuts”. I took the liberty in making a couple adjustments to pull it into the realm of gluten free eaters. They came out tasting like one of the molton cakes you have in restaurants…it was truly fantastic! Depending on your dietary restrictions, I URGE you to try this at home…you won’t be sorry!  Oh, the picture looks a little funky, still trying to emerge into the professional world of food photography! Enjoy!

2 sticks unsalted butter, plus more for pan

8 ounces bittersweet chocolate chips ( I used Ghirardelli 60% Cacao chips) If you want less allergens, try Enjoy Life Semi-Sweet Chocolate Chips)

1 1/4 cups all-purpose flour(I used Better Batter Gluten free All Purpose Flour)

1 teaspoon baking powder (gluten free)

Pinch salt

4 large eggs

2 cups sugar

2 tablespoons amaretto liqueur (I used a little more..or did all that go into the recipe?!)

1 1/2 cups walnuts

Powdered sugar, for garnish

Preheat oven to 350 degrees F.

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 cake tester comes out clean when inserted into the middle of the pan. When done, invert onto a cutting board, remove paper and cut into squares. Garnish with powdered sugar and serve.

Notice that I tried to make “shamrocks” out of the powder sugar…don’t try this at home!  Gluten Free Brownies