All-American Chocolate Truffle Brownies

Part truffle, part cake, these are best several hours after baking. Makes 16.

• 1 c. (2 sticks) unsalted butter
• 3 oz. unsweetened chocolate, coarsely chopped
• 1/2 c. plus 1 tablespoon all-purpose flour
• 1/2 tsp. baking soda
• 2 eggs, room temperature
• 1/4 tsp. salt
• 1 c. sugar
• 2 Tbsp. orange liqueur, such as Grand Marinier or Cointreau (or substitute 2 Tbsp. orange juice and 1/2 tsp. orange extract)
• 1 tsp. vanilla
• 1 6-oz package of semisweet chocolate chips
• 1 c. walnuts
• Sugar

Position rack in center of oven and preheat to 350. Grease 9×13-inch square baking pan. Line with parchment paper, extending paper 1 inch above pan sides. Grease paper generously. Dust with sugar.

Sift flour and baking soda together and set aside.

Melt butter and unsweetened chocolate in top of double boiler over barely simmering water. Stir until smooth. Remove from water.

Using electric mixer, beat eggs and salt until lemon colored. Gradually add 1 cup sugar and beat until mixture is pale yellow and slowly dissolving ribbon forms when beaters are lifted.

Blend in chocolate mixture, then liqueur and vanilla. Stir in flour mixture. Fold in chocolate chips and walnuts. Pour batter into prepared pan, spreading evenly.

Bake until top is firm but center is soft, about 25-30 minutes. Sprinkle top with sugar. Cool in pan on rack.

Remove brownies from pan using parchment as aid. Cut into 1 inch squares using serrated knife.