Shelly's Recipe

TRUFFLE-TOPPED AMARETTO BROWNIES

Category: Brownies/Blondies

1 pkg fudge brownie mix
1/2 cup oil
1/3 cup water
2 tbsp amaretto or 1 tsp almond extract*
1 egg
3/4 cup almonds or 1/2 cup glace red cherries – chopped

Filling
1 (8 oz) pkg cream cheese, softened
1/4 cup powdered sugar
1 cup semisweet chocolate chips -melted
2 tbsp amaretto or
1 tsp almond extract

Topping
1/2 cup semisweet chocolate chips
1/4 cup whipping cream
1/2 cup almonds -sliced, toasted**
Glace red 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 at 350F. 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.

* if using almond extract instead of Amaretto, increase water in brownies to
1/2 cup. Use almond extract and 2 tbsp milk in filling.
** To toast almonds, spread on cookie sheet.
Bake at 350 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.