Preheat oven to 350 degrees F. Line a 9-inch square baking dish with parchment paper, leaving a 1-inch overhang so you can easily pull brownies out of the pan. Grease parchment paper. Melt butter and chocolate in a double boiler and stir gently until smooth and shiny. Remove from heat to cool slightly.

Sift together flour, baking powder, and salt in a bowl; set aside. Using a kitchen stand mixer, beat eggs, sugar, and amaretto on high speed about 3 minutes, until well combined. Reduce speed to low and slowly pour in melted chocolate mixture, to combine. Gradually add flour mixture and incorporate until just combined.

Transfer batter to prepared baking dish. Bake for 45 to 50 minutes, until a cake tester inserted in the middle comes out clean. Remove from the oven and carefully lift brownie out of dish using the parchment paper ends. Cool brownies; cut into bars. Serve with Cocoa Whipped Cream.

Using the whisk attachment on a kitchen stand mixer, beat 1 pint heavy whipping cream, 2 tablespoons cocoa powder, and 2 tablespoons confectioner's sugar on high speed until soft peaks form. Refrigerate until ready to use.