Almond Crusted Amaretto Brownies

¾ cup plus 2 tablespoons flour

½ teaspoon salt

3 ounces semisweet chocolate

3½ ounces unsweetened chocolate

2 sticks unsalted butter, room temperature

1½ cups sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

4 large eggs, at room temperature

2 tablespoons Amaretto

1 cup coarsely chopped almonds, lightly toasted

Adjust oven rack to middle position and preheat to 325 degrees. Lightly grease 9-inch pan with butter; set aside.

Sift the flour and salt; set aside.

Melt both chocolates and butter in the top of a double-boiler placed over simmering water. Remove from heat and let cool for 5 minutes.

Place the sugar and extracts in a medium-sized mixing bowl. Add the chocolate mixture and mix on medium speed for 30 seconds. Scrape bowl down with spatula.

With the mixer on medium-low, add the eggs one at a time, blending until the yolk is broken and dispersed, about 10 seconds. Then scrape the bowl and blend until very velvety, about 15 seconds.

Add the flour mixture on low speed and mix for 10 seconds. Scrape bowl and complete the blending by hand with a few strokes.

Spread the batter evenly into the prepared pan and sprinkle the amaretto over the batter. Tip the pan from side to side to ensure even coverage.

Sprinkle the nuts over the surface and bake the brownies on the center rack 45 to 50 minutes.

Transfer the pan to a rack to cool for one hour. Cut into 2-inch squares.