BEST BROWNIES EVER

Position a rack in center of the oven and preheat to 325. Line a 13 x 9 inch baking pan with double thickness of aluminum foil so that the foil extends 2 inches beyond the two short ends of the pan. Fold the overhang down

along the sides of the pan. Butter the bottom of the foil lined pan.

In a medium bowl, stir together the flour, baking soda and baking powder. Place the semisweet chocolate in a large bowl.

In a medium saucepan, combine the sugar, butter, liqueur and water. Cook over medium heat, stirring constantly with a wooden spoon, until the butter melts, the sugar is dissolved and the mixture comes to a boil. Remove the pan from heat and pour the hot syrup over the chocolate. Let the mixture stand for 1 to 2 minutes, to melt the chocolate chips. Wisk until smooth.

One at a time, wisk in eggs, blending until smooth. Wisk in the vanilla and the flour mixture, mixing until the batter smooth. Using a rubber spatula, fold in 1 cup of walnuts and 6 ounces of the Swiss chocolate chunks.

Scrape the batter into the prepared pan and spread evenly with spatula. Sprinkle the remaining 1/2 cup of walnuts

and 3 ounces of chocolate chunks over the top of the batter. Bake brownies 40 to 50 minutes, or until a cake tester or toothpick inserted into the center of the brownies comes out with a few moist crumbs clinging to it.

Cool the brownies in the pan set on a wire rack. When brownies are completely cool, cover the pan of brownies with plastic wrap and let the brownies sit at room temperature for at least 6 hours or overnight.

Invert the brownies onto a large plate or cutting board. Remove the pan and carefully peel off the foil. Invert again onto a smooth cutting surface and cut into 24 bars. Store the brownies at room temperature in an airtight container for up to five days