Makes: 32 brownies. Prep: 20 minutes. Freeze: 20 minutes. Bake: at 350° for 45 minutes.




  • Heat oven to 350 degrees F. Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray.

  • Melt together butter and chocolate in bowl set over simmering water in saucepan. Stir until smooth. Set aside to cool.

  • Beat eggs and sugar in large bowl until well combined, about 1 minute. Beat in vanilla, 1 tablespoon liqueur and the salt. Stir in flour in 3 additions. Fold in walnuts and chocolate chips. Spread half of batter over bottom of prepared pan.

  • Mix together preserves and remaining liqueur in small bowl. Spread over batter in pan. Place in freezer for about 20 minutes or until preserves are set.

  • Spread remaining batter over top of preserves.

  • Bake in 350 degree F oven 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Cut into 32 brownies. Let cool completely.

  • To serve, dust with confectioners' sugar, if desired.