Amaretto Brownies Supreme Food

AMARETTO BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking pan.
• Mix chocolate syrup, flour, white sugar, 1/2 cup butter, eggs, vanilla extract, and salt together in a bowl until smooth; spread into prepared baking pan.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 30 to 45 minutes. Allow to cool completely.
• Beat confectioners' sugar, 1/2 cup butter, amaretto liqueur, and almond extract in a bowl until smooth; spread over cooled brownies.
• Stir chocolate chips and 2 tablespoons butter together in a saucepan over low heat until melted and smooth, 1 to 2 minutes. Let cool slightly and drizzle over frosted brownies.

AMARETTO BROWNIES SUPREME

Steps:

• Preheat oven to 325*.
• Melt butter and chocolate in pan over low heat, let cool.
• then stir in eggs, gradually add sugar. flour, salt and pecans.Mix well.
• Pour into a greased 8" square pan, bake for 30-35 minutes.brownies should still be soft.
• Remove from oven and let cool slightly.
• Poke holes in brownies with fork.and pour amaretto liquer over top.
• refrigerate overnight.
• to prepare CHOCOLATE FROSTING:.
• Combine all ingredients in a bowl and beat till smooth --
• Frost cooled brownies and drizzle in criss cross pattern with WHITE ALMOND ICING:.
• to prepare WHITE ALMOND ICING:.
• combine all ingredients in a small bowl and beat till smooth.

TRUFFLE-TOPPED AMARETTO BROWNIES

Steps:

• Heat oven to 350'F Grease 13x9-inch pan.
• In large bowl, combine all brownie ingredients. Beat 50 strokes by hand.
• Spread batter in greased pan. Bake at 350'F. for 26 to 33 minutes or until set. DO NOT OVERBAKE. Cool completely.
• In small bowl, beat cream cheese and powdered sugar at medium speed until smooth.
• Add melted chocolate chips and 2 to 3 tablespoons Amaretto; beat until well blended.
• Spread filling mixture over top of cooled brownies.
• Refrigerate at least 1 hour or until firm.
• In small saucepan over low heat, melt l/2 cup chocolate chips and whipping cream, stirring constantly until smooth.
• Carefully spread evenly over chilled filling.
• Sprinkle with sliced almonds; garnish with candied cherries.
• Refrigerate at least 1 hour or until set; cut into bars.
• Store in refrigerator.
• TIPS: * if using almond extract instead of Amaretto, increase water in brownies to 1/2 cup; use almond extract and 2 tablespoons milk in filling.
• ** To toast almonds, spread on cookie sheet. Bake at 350'F. for 5 to 10 minutes or until light golden brown, stirring occasionally. Or, spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 3 to 4 minutes or until light golden brown, stirring frequently.

CHOCOLATE AMARETTO BROWNIES

Steps:

• Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate uares.
• Combine shortening and chocolate in heavy saucepan; place er low heat, stirring constantly, until combined.
• Remove from heat and ol.
• Stir in eggs and amaretto.
• Combine flour and salt; add to creamed xture, stirring well.
• Pour batter into a lightly greased 13 x 9 x 2" king pan.
• Bake at 400 for 20 minutes; cool.
• Frost with Amaretto osting, sprinkle with sliced almonds (or arrange in flowery patterns, to fancy).
• Cut into squares.
• Note: 3 Tbs powdered baking cocoa can be substituted for chocolate uares.
• Combine butter & chocolate in a heavy saucepan; place over low at and stir constantly until melted.
• Stir in half and half.
• Add wdered sugar, salt Amaretto, stirring until smooth.
• Yield: Enough frosting for 2 dozen brownies.