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| Amaretto Brownies |
I know, more brownies? I told you I’m surprising
even myself with all these brownies coming out of my kitchen (first the oatmeal brownie bars, then the chilecinnamon brownies), but apparently it’s the dessert of the moment.
What’s next? Time will tell, although I will say my ice cream maker has been
far too neglected lately…
I’m not disappointed
in this brownie fixation, especially since I’m 3/3 now. These amaretto brownies
are great when you’re craving a rich brownie, but want something a little
different. With amaretto in both the brownie and the frosting, you definitely
taste something special. Almond lovers won’t be able to resist these! For even
more of an almond flavor, top them with slivered or sliced almonds. Like my
other recent brownie recipes, these keep well for several days, but can also be
frozen and saved for a brownie-craving day!
Two Years Ago: Easy Meals for College Students and Cinnamon French Toast Ice Cream
Three Years Ago: Portobello Mushroom and Goat Cheese Sliders and Toffee Cappuccino Muffins
Four Years Ago: Copycat Egg McMuffin and Peach and Brie Panini
Five Years Ago: Homemade Kettle Corn
Amaretto Brownies
Printer-Friendly Recipe
Ingredients:
-1 cup unsalted butter
-4 oz unsweetened baking chocolate
-2 cups granulated sugar
-4 large eggs, lightly beaten
-2 tbsp Amaretto (can sub almond extract)
-1 1/2 cups all-purpose flour
-1 tsp espresso powder (optional, for enhanced chocolate flavor)
-1/2 tsp salt
for the frosting:
-1/2 cup unsalted butter, melted
-2/3 cup cocoa
-3 cups confectioners' sugar, sifted
-1/3 cup milk
-1 1/2 tsp almond extract
Instructions:
1. Preheat oven to 400F. Line a 9 x 13 inch baking pan with foil and spray with cooking spray.
2. Melt the butter and chocolate together in a saucepan over low heat, stirring constantly until melted and smooth. Mix in the sugar, stirring to combine. Remove from heat and allow to cool until lukewarm.
3. Mix in the lightly beaten eggs along with the Amaretto, stirring to combine. Stir in the flour, espresso powder (if using), and salt, mixing gently until thoroughly combined. Pour the batter into the prepared pan.
4. Bake for 18-20 minutes, until an inserted toothpick comes out clean. Allow to cool completely on a wire rack before icing.
5. To make the icing, combine the melted butter and cocoa, stirring until smooth. Mix in the confectioners' sugar alternately with the milk, beating on medium speed. Mix in the almond extract. Spread the icing on the cooled brownies.
6. Cover and refrigerate brownies for at least 1 hour before serving so that frosting can set. Cut brownies into squares and serve.
*Brownies can be stored in the fridge for up to one week or frozen for longer storage
from King Arthur Flour
-4 oz unsweetened baking chocolate
-2 cups granulated sugar
-4 large eggs, lightly beaten
-2 tbsp Amaretto (can sub almond extract)
-1 1/2 cups all-purpose flour
-1 tsp espresso powder (optional, for enhanced chocolate flavor)
-1/2 tsp salt
for the frosting:
-1/2 cup unsalted butter, melted
-2/3 cup cocoa
-3 cups confectioners' sugar, sifted
-1/3 cup milk
-1 1/2 tsp almond extract
Instructions:
1. Preheat oven to 400F. Line a 9 x 13 inch baking pan with foil and spray with cooking spray.
2. Melt the butter and chocolate together in a saucepan over low heat, stirring constantly until melted and smooth. Mix in the sugar, stirring to combine. Remove from heat and allow to cool until lukewarm.
3. Mix in the lightly beaten eggs along with the Amaretto, stirring to combine. Stir in the flour, espresso powder (if using), and salt, mixing gently until thoroughly combined. Pour the batter into the prepared pan.
4. Bake for 18-20 minutes, until an inserted toothpick comes out clean. Allow to cool completely on a wire rack before icing.
5. To make the icing, combine the melted butter and cocoa, stirring until smooth. Mix in the confectioners' sugar alternately with the milk, beating on medium speed. Mix in the almond extract. Spread the icing on the cooled brownies.
6. Cover and refrigerate brownies for at least 1 hour before serving so that frosting can set. Cut brownies into squares and serve.
*Brownies can be stored in the fridge for up to one week or frozen for longer storage
from King Arthur Flour