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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownies
1 box fudge brownie mix
1/2 cup oil
1/3 cup water
2 tbsp amaretto or 1 tsp almond extract
1 egg
3/4 cup chopped almonds or l/2 cup chopped Glace (candied) Red Cherries
Filling
1 (8 oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
1 cup semi-sweet chocolate chips, melted
2 to 3 tbsp amaretto or 1 tsp almond extract
Topping
1/2 cup semi-sweet chocolate chips
1/4 cup whipping cream
1/2 cup sliced almonds, toasted
Red glace cherries
Heat oven to 350. Grease 13x9-inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in greased pan. Bake 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 tbsp 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. 48 to 54 bars.
TIPS: * if using almond extract instead of amaretto, increase water in brownies to 1/2 cup; use almond extract and 2 tbsp milk in filling.
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TRUFFLE-TOPPED AMARETTO BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownies
1 box fudge brownie mix
1/2 cup oil
1/3 cup water
2 tbsp amaretto or 1 tsp almond extract
1 egg
3/4 cup chopped almonds or l/2 cup chopped Glace (candied) Red Cherries
Filling
1 (8 oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
1 cup semi-sweet chocolate chips, melted
2 to 3 tbsp amaretto or 1 tsp almond extract
Topping
1/2 cup semi-sweet chocolate chips
1/4 cup whipping cream
1/2 cup sliced almonds, toasted
Red glace cherries
Heat oven to 350. Grease 13x9-inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in greased pan. Bake 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 tbsp 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. 48 to 54 bars.
TIPS: * if using almond extract instead of amaretto, increase water in brownies to 1/2 cup; use almond extract and 2 tbsp milk in filling.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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