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Amaretto Brownies Recipe
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To make amaretto brownies you will need
Ingredients
| | BROWNIES | | | | 4 1/4 | oz | Butter | | 2 | ounces | milk chocolate | | 2 | | Eggs; well beaten | | 5 1/4 | oz | Sugar | | 2 | oz | Flour | | 1/4 | teaspoons | Salt | | 2 1/2 | oz | Pecans; chopped | | 2 | fl oz | Amaretto liqueur |
| | CHOCOLATE AMARETTO ICING | | | | 3 | tablespoons | Butter | | 1 | dash | Salt | | 10 1/2 | oz | icing sugar | | 4 1/2 | teaspoons | Amaretto liqueur | | 4 1/2 | teaspoons | Cocoa butter | | 4 1/2 | teaspoons | Hot coffee |
| | WHITE ALMOND ICING | | | | 2 1/4 | oz | icing sugar | | 1 | dash | Salt | | 1/4 | teaspoons | Almond extract | | 2 | fl oz | half-cream-half-milk |
Instructions
Preheat oven to 325 degrees. Melt butter and chocolate in a saucepan over
low heat. Remove from heat, let cool. Then stir in eggs. Add sugar, flour,
salt and pecans, mixing well. Pour batter in a greased 8" square pan and
bake for 30 to 35 minutes. Brownies should still be soft. Remove from oven
and let cool slightly. Poke holes in brownies with fork, and pour amaretto
liqueur over top. Refrigerate overnight. Spread Chocolate Amaretto icing
over brownies and then drizzle White Almond Icing in a criss-cross pattern
on top.
Chocolate Amaretto Icing: Combine butter, sugar, salt, amaretto liqueur,
cocoa powder and coffee and beat until smooth.
White Almond Icing: Combine sugar, salt and almond extract. Add
half-cream-half_milk a little at a time, mixing until smooth.
This will make 16 amaretto brownies.
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Sun 30 Mar 2008
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