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You are here: Home / Cookies, Brownies and Bars / Amaretto Brownies

Amaretto Brownies

May 15, 2009 2 Comments

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

Amaretto Brownies

20 minPrep Time

50 minCook Time

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Ingredients

    For the Brownies:
  • 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
  • For the Cocoa Whipped Cream:
  • 1 pint heavy whipping cream
  • 2 tablespoons cocoa powder
  • 2 tablespoons confectioners sugar

Instructions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Sift together flour, baking powder, and salt and set aside.
  4. 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.
  5. 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.
  6. To Make the Cocoa Whipped Cream:
  7. Combine ingredients and whisk until you have soft peaks. Refrigerate until ready to serve.
  8. Add a dollop to the top of each brownie.
7.8.1.2
5724
https://creative-culinary.com/amaretto-brownies/
Creative Culinary


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Comments

  1. Woman with a Whisk says

    October 9, 2009 at 9:25 am

    Oh my goodness, how decadent! I have a whole bottle of amaretto I'm trying to use up, so these will definitely be made soon. Thanks for sharing!
    Reply
    • Creative Culinary says

      October 9, 2009 at 9:54 am

      They are, think I actually substituted Kahlua but either would be great. We had these for dessert at a 'Girls Nite In' I host each summer; paired with some Barnard Griffin Syrah Port - just perfect!
      Reply

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