Chocolate Amaretto Brownies
Submitted by elsie
Chocolate brownies spiked with amaretto in both the batter and the chocolate frosting, finished with sliced almonds. A grown-up brownie with deep almond and unsweetened chocolate notes.
YIELD
18 servingsPREP
15 minCOOK
20 minREADY
50 minThese brownies lean adult, with amaretto added to both the chocolate batter and the cooked chocolate frosting that goes on top. The double dose of almond liqueur gives them a sophisticated, slightly boozy depth that turns standard brownies into the kind of dessert you’d serve at the end of a dinner party.
Unsweetened chocolate melted into shortening (or margarine) gives the brownies their dense, fudgy backbone, while a generous two cups of sugar plays against the bitter chocolate. The amaretto frosting on top with a sprinkle of sliced almonds adds visual elegance, especially if you arrange the almonds in petal patterns instead of just sprinkling them on.
Pro Tips
- Don’t overbake. Pull at 18 minutes if your oven runs hot. Twenty minutes works for most ovens, but these are easy to dry out if left too long.
- Cool completely before frosting. Warm brownies melt the frosting into a pool instead of holding a thick, set layer.
- Make the frosting just before applying. Cooked chocolate frosting sets fast and gets gritty if left to sit, so time it for right after the brownies cool.
- Arrange the almonds in patterns. The visual payoff is real, and it costs you all of 30 extra seconds of effort.
Variations
- Swap amaretto for Frangelico for a hazelnut-forward version, or use bourbon for a deeper, smokier brownie.
- Top with toasted hazelnuts or walnuts in place of almonds for different nut profiles.
- Add a half teaspoon of espresso powder to the batter to deepen the chocolate flavor further.
Ingredients
Directions
Combine shortening (Crisco butter-flavored is good, or I’ve used margarine to be cholesterol-conscious) and chocolate in heavy saucepan; place over low heat, stirring constantly, until combined.
Remove from heat and cool.
Stir in eggs and amaretto.
Combine flour and salt; add to creamed mixture, stirring well.
Pour batter into a lightly greased 13 x 9 x 2 inch king pan.
Bake at 400℉ (200℃) for 20 minutes; cool.
Frost with Amaretto frosting, sprinkle with sliced almonds (or arrange in flowery patterns).
Cut into squares.
Note: 3 Tablespoons powdered baking cocoa can be substituted for chocolate squares.
Combine butter and chocolate in a heavy saucepan; place over low heat and stir constantly until melted.
Stir in half and half.
Add powdered sugar, salt, Amaretto, stirring until smooth.
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