TRUFFLE-TOPPED AMARETTO BROWNIES

Truffle-Topped Amaretto Brownies image

Provided by Marg CaymanDesigns

Yield 48-54 bars

Number Of Ingredients 14

1 (21 1/2 ounce) package Pillsbury Fudge Brownie Mix
1/2 cup oil
1/3 cup water
2 tablespoons Amaretto or 1 teaspoon almond extract
1 egg
3/4 cup almonds or 1/2 cup glace red cherries, chopped (candied)
1 (8 ounce) package cream cheese, softened
1/4 cup powdered sugar
1 cup semi-sweet chocolate chips, melted (6 oz.)
2 -3 tablespoons Amaretto or 1 -3 teaspoon almond extract
1/2 cup semi-sweet chocolate chips
1/4 cup whipping cream
1/2 cup almonds, sliced, toasted**
to taste glace red cherries

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.