I’m seldom disappointed with his recipes from Tyler Florence. He tried something innovative and once did a class on Twitter each Friday. Unfortunately it didn’t last long but I’m thankful I got this recipe out of the venture. I knew as soon as I saw it that it would be the perfect ending to dinner for a neighbor and her family. She just had a baby and I was taking dinner over Saturday night. Ribs, rosemary couscous, salad and decided to make these brownies for dessert.
As usual with baking in Denver, I had to make some high altitude adjustments but include here the original directions; for high altitude, modify with a bit less baking powder, a bit more liquid (yep, just another T of liquor) and bake in a 375 degree oven. Results still had a cracked top crust but here in Denver if that doesn’t happen…well, can’t remember when it didn’t!
This is a rich, dense and moist brownie; make sure to not overbake; I did them for the least amount of time and am glad I did, they are really good and my friends husband just raved.
Serves 12 large Brownies
20 minPrep Time
50 minCook Time
Save RecipeIngredients
- 2 sticks unsalted butter
- 8 oz bittersweet chocolate chips
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 2 cups sugar
- 4 large eggs
- 2 tablespoons amaretto liqueur
- 1 pint heavy whipping cream
- 2 tablespoons cocoa powder
- 2 tablespoons confectioners sugar
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9×9-inch square, deep baking dish and line with parchment paper. Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny. Remove off heat to cool slightly.
- Sift together flour, baking powder, and salt and set aside.
- Using a kitchen mixer, combine eggs, sugar and amaretto and mix until well combined, about 3 minutes. Reduce the speed to low and slowly pour in melted chocolate to combine. Gradually add flour mixture, and incorporate until just combined.
- Transfer batter to baking pan and bake for 45-50 minutes – a cake tester should come out clean in the middle when inserted. Remove from the oven; let cool a bit and then carefully lift brownie out of dish using the parchment paper ends.
- Combine ingredients and whisk until you have soft peaks. Refrigerate until ready to serve.
- Add a dollop to the top of each brownie.
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