Best Amaretto Brownies Recipes

AMARETTO BROWNIES

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.

AMARETTO CHOCOLATE BROWNIES WITH WALNUTS

Steps:

• Preheat oven to 350 degrees F.
• Line a 9 by 9 square baking pan with parchment paper, making sure paper hangs over the edges. Grease paper with butter so the brownies don't stick. Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny. Remove from the heat and cool slightly.
• Sift together flour, baking powder, and salt into a mixing bowl and set aside. Whisk together eggs, sugar and amaretto in a mixing bowl until combined. Pour in chocolate mixture and continue to whisk until combined. Gradually add flour mixture, then add walnuts and incorporate with a wooden spoon. Transfer batter to baking pan and bake for 40 to 45 minutes or until a cake tester comes out clean when inserted into the middle of the pan. When done, invert onto a cutting board, remove paper and cut into squares. Garnish with powdered sugar and serve.

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 WALNUT BROWNIES

Steps:

• In small bowl, soak chopped walnuts in amaretto 4 to 6 hours. Drain, discarding amaretto. Set walnuts aside.
• Heat oven to 350°F. Line 13x9-inch pan with foil; spray foil with cooking spray. In 1-quart heavy saucepan, melt butter and chocolate over low heat, stirring frequently. Remove from heat.
• In large bowl, beat eggs, sugar and coffee mix with electric mixer on medium-high speed 8 minutes. On low speed, gradually beat in chocolate mixture until blended. Gradually add flour, vanilla and salt, beating until blended. Stir in reserved soaked walnuts. Pour batter into pan.
• Bake 30 to 35 minutes. Cool completely in pan on cooling rack. Cut into 5 rows by 3 rows.

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.

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.

CHOCOLATE AMARETTO BROWNIES

Steps:

• Melt Together : 1/2 Cup Chocolate Chips 1 Cup Butter 3/4 Cup Dutch Processed Cocoa Let Cool Slightly then add 2 Tbsp Amaretto. Set Aside In large bowl mix: 2-1/4 Cup Sugar 4 eggs Beat about 5 minutes, until sugar is disolved. Add to sugar/egg mixture: 1-1/3 Cup Flour Chocolate Mixture, cooled Beat until just mixed. Pour mixture into greased 13"x9" cake pan. Bake 30 minutes @ 375 degree's. Remove from oven & baste brownies with 4 Tbsp Amaretto. Bake additional 10-15 minutes more until, just until brownies are set. Do Not Overbake! Let cool completely then frost brownies with Chocolate Amaretto Cream Cheese Frosting. Chocolate Amaretto Cream Cheese Frosting: Beat the following ingredients together until light & fluffy... 4 oz Cream Cheese, room temp 3 Cups Powdered Sugar, Sifted 1/2 Cup Chocolate Chips, melted and cooled 1/4 Cup Butter, room temp 1/4 Cup Amaretto Spread frosting on brownies then dust brownies with 2 Tbsp Dutch processed Cocoa or Powdered Sugar. Enjoy!

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.

TRUFFLE-TOPPED AMARETTO BROWNIES

Steps:

• Heat oven to 350°F. Grease 13 x 9-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. 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 1/2 cup chocolate chips with whipping cream, stirring constantly until smooth. Carefully spread topping mixture evenly over chilled filling. Sprinkle with sliced almonds. 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.HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry brownie mix. Bake at 350°F. for 30 to 35 minutes.Nutrition Per Serving: Calories 130 Protein 2g Carbohydrate 13g Fat 8g Sodium 40mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FROSTED AMARETTO BROWNIES

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.

AMARETTO CHOCOLATE BROWNIES WITH WALNUTS

Steps:

• Preheat oven to 350 degrees F.Line a 9 by 9 square baking pan with parchment paper, making sure paper hangs over the edges. Grease paper with butter so the brownies don't stick. Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny. Remove from the heat and cool slightly.Sift together flour, baking powder, and salt into a mixing bowl and set aside. Whisk together eggs, sugar and amaretto in a mixing bowl until combined. Pour in chocolate mixture and continue to whisk until combined. Gradually add flour mixture, then add walnuts and incorporate with a wooden spoon. Transfer batter to baking pan and bake for 40 to 45 minutes or until a cake tester comes out clean when inserted into the middle of the pan. When done, invert onto a cutting board, remove paper and cut into squares. Garnish with powdered sugar and serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

AMARETTO BROWNIES

Steps:

• 1. Combine shortening and chocolate in a heavy saucepan; cook over low heat, stirring constantly, until melted. Add sugar, stirring well. Remove from heat, and cool. Stir in eggs and amaretto
• 2. Combine flour and salt; add to creamed mixture, stirring well. Pour batter into a lightly greased 9x13 inch pan. Bake at 400* for 20 minutes; cool. Frost with Amaretto frosting. top with almonds and cut into 2 inch squares..
• 3. Amaretto Frosting: 1/4 C. butter, 1 square of unsweetened chocolate, 2 Tablespoons half and half, 2 1/2 Cups powdered sugar, dash of salt, ad 2 Tablespoons Amaretto liqueur.. Combine butter and chocolate in heavy pan cook over low heat until melted, stir in half and half and powdered sugar, salt and Amaretto stirring until thick enough to spread..Enjoy!