AMARETTO BROWNIES
Fudgy brownies plus amaretto. How can you go wrong? (Warning - alcohol is not baked out of this recipe.) Keep refrigerated.
Provided by APLETKA
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 1h55m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 40.7 g, Cholesterol 53.9 mg, Fat 11.8 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 7.1 g, Sodium 136.1 mg, Sugar 32.9 g
CHOCOLATE AMARETTO BROWNIES
Make and share this Chocolate Amaretto Brownies recipe from Food.com.
Provided by Jellyqueen
Categories Bar Cookie
Yield 12 serving(s)
Number Of Ingredients 15
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.
AMARETTO BROWNIES
Looking for a dessert using Gold Medal® all-purpose flour? Then check out these almond flavored chocolate brownies - an Italian delight!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 32
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In food processor, place 1/3 cup of the almonds. Cover and process, using quick on-and-off motions, until almonds are ground. Chop remaining almonds; set aside.
- In 3-quart saucepan, melt chocolate and 1/3 cup butter over low heat, stirring frequently, until smooth; remove from heat. Stir in ground almonds, flour, granulated sugar, baking powder, salt, 2 tablespoons amaretto and the eggs. In pan, spread batter evenly.
- Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely.
- In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over brownies. Sprinkle with chopped almonds. For brownies, cut into 8 rows by 4 rows.
Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Brownie, Sodium 80 mg, Sugar 18 g, TransFat 0 g
AMARETTO BROWNIES SUPREME
Make and share this Amaretto Brownies Supreme recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 45m
Yield 9 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 393.8, Fat 22.7, SaturatedFat 11.9, Cholesterol 39.8, Sodium 186.6, Carbohydrate 49.8, Fiber 2.1, Sugar 41, Protein 2.6
TRUFFLE-TOPPED AMARETTO BROWNIES
Make and share this Truffle-Topped Amaretto Brownies recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Bar Cookie
Yield 48-54 bars
Number Of Ingredients 14
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.
Nutrition Facts : Calories 146.6, Fat 9.8, SaturatedFat 2.9, Cholesterol 10.8, Sodium 68.7, Carbohydrate 14.8, Fiber 0.7, Sugar 3.8, Protein 1.9
FROSTED AMARETTO BROWNIES
Make and share this Frosted Amaretto Brownies recipe from Food.com.
Provided by Mercy
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Melt the chocolate and margarine in large saucepan over low heat, stirring frequently; remove from heat.
- Stir in the remaining brownie ingredients.
- Spread the mixture into a greased 9"x13" pan.
- Bake at 350°F for 20 to 25 minutes or until toothpick inserted in center comes out clean.
- Cool the brownies.
- Mix together the FROSTING ingredients until smooth.
- Spread the frosting over the brownies.
Nutrition Facts : Calories 343.6, Fat 13.2, SaturatedFat 6.5, Cholesterol 49, Sodium 211.1, Carbohydrate 55.7, Fiber 1.2, Sugar 44.1, Protein 3.1
BEST EVER CHOCOLATE BROWNIES RECIPE
A foolproof brownie recipe for a squidgy chocolate bake. Watch our recipe video to help you get a perfect traybake every time.
Provided by Orlando Murrin
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Cuts into 16 squares or 32 triangles
Number Of Ingredients 8
Steps:
- Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
- Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
- Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
- While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
- Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
- Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
- Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
- Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
- Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
- Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
- Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
- Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
- Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
- They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.
Nutrition Facts : Calories 150 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
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- Preheat the oven to 400°F. Lightly grease a 9" x 13" pan., To make the brownies: Melt the butter and chocolate together in a heavy saucepan set over low heat, stirring constantly; or in a microwave-safe bowl in the microwave., Add the sugar and stir to combine.
- Remove from the heat, and cool to lukewarm., Add the lightly beaten eggs and almond extract or Amaretto to the chocolate/butter mixture, stirring to combine., Add the flour, espresso powder, and salt, beating gently until thoroughly combined.
- Spread the batter in the prepared pan., Bake the brownies for 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
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