Chocolaty-Chocolate snockered Brownies

• 14 teaspoon butter
• 23 cup all-purpose flour
• 12 teaspoon salt
• 14 teaspoon baking soda
• 1 cup unsalted butter, cut into cubes
• 12 ounces bitter-sweet chocolate squares, chopped
• 2 cups superfine sugar
• 12 cup Dutch-processed cocoa powder
• 4 eggs
• 2 teaspoons pure vanilla extract
• 34 cup toasted walnuts or 34 cup pecans, coarsely chopped
• 12 cup semi-sweet chocolate chips
• 14 cup chocolate liqueur
• powdered sugar (Garnish)

1. Preheat oven to 350 degrees F; place the rack in the center of the oven.
2. Use the 1/4 teaspoon of butter to coat a 13x9x2-inch square baking pan.
3. In a smalling mixing bowl, stir together the flour salt, and baking soda; set aside.
4. Melt the butter and bitter-sweet chocolate in a large stainless steel bowl that is placed over a saucepan of simmering water.
5. Stir constantly.
6. Remove melted butter/chocolate from heat and let cool down slightly; stir in the sugar and cocoa powder, blend well.
7. Whisk the eggs into the chocolate mixture, one-at-a-time, beating well after each addition.
8. Stir in the flour mixture; blend well.
9. Add the vanilla, toasted nuts, and chocolate chips - gived a good stir.
10. Spoon into prepared baking pan and spread evenly.
11. Bake for 30 to 35 minutes, or until the brownies start to pull away from the sides of the baking pan and begin to slightly crack - DO NOT UNDERBAKE.
12. Remove from oven and cool for 1/2 hour; poke holes with the tines of a fork throughout the brownies.
13. Drizzle the liqueur evenly over the top and into the holes.
14. Cover with plastic wrap and refrigerate overnight.
15. If desired, dust with powdered sugar.
16. Cut into 24 brownies.

butter, flour, salt, baking soda, unsalted butter, bitter, sugar, dutch, eggs, vanilla, walnuts, semisweet chocolate chips, chocolate liqueur, powdered sugar

Taken from www.food.com/recipe/chocolaty-chocolate-snockered-brownies-385096 (may not work)