Amaretto and almond flavors marry beautifully in these Italian-inspired Amaretto Brownies. Rich chocolate and amaretto are the perfect combination to add flair to traditional brownies. Although it is made from scratch, these rich, fudgy brownies are a snap to make. The icing is optional, but trust me–go for it!
If you do not keep amaretto liqueur on hand, most carry the single serving bottles (like you get on airplanes) at a very nominal cost. If you have any amaretto left over, try it in hot tea or coffee for a special treat on a cold night.
Amaretto Brownies Recipe
1-1/2 cups all-purpose flour
1/2 teaspoon salt
4 (1 ounce) squares unsweetened chocolate
1 cup shortening
2 cups granulated sugar
4 eggs, beaten
2 Tablespoons amaretto liqueur
1/4 cup (4 Tablespoons or 1/2 stick) butter
1 (1 ounce) square unsweetened chocolate
2 Tablespoons half-and-half or heavy cream
1/8 teaspoon salt
2 cups sifted powdered sugar
2 Tablespoons amaretto (almond-flavored) liqueur
1/4 cup sliced almonds
Make the Brownies:
Preheat oven to 400 F. Line a 9 x 13-inch baking pan with nonstick foil.
Whisk together salt and flour in a large bowl. Set aside.
Place chocolate squares and shortening in the top of a double-boiler. (May be done carefully in the microwave, if you wish.) Stir constantly while heating until combined. Stir in sugar and remove from heat. Let cool for 5 minutes.
Make the Amaretto Icing:
Melt butter and chocolate in the top of a double-boiler or microwave, stirring to combine. Remove from heat. Whisk in half-and-half or cream, then add powdered sugar, salt, and amaretto. Blend well.
Frost cooled brownies with the icing and sprinkle with sliced almonds. Let icing set, then cut to serve.
Yield: 36 to 48 brownies, depending on cut size
Amaretto Brownies Recipe Photo ©2017 Peggy Filippone