Ingredients
- 1/2 cup Butter
- 2 oz semi-sweet chocolate
- 2 Eggs well beaten
- 3/4 cup Sugar
- 1/2 cup Flour
- 1/4 tsp Salt
- 1/2 cup Pecans coarsely chopped
- 1/4 cup Amaretto Liqueur
Chocolate Amaretto Frosting
- 3 tlb Butter
- 1 1/2 cups Confectioners' sugar sifted
- 4 1/2 tsp Amaretto Liquer
- 4 1/2 tsp Cocoa
- 4 1/2 tsp Hot Coffee
White Almond Icing
- 1/3 cup Powdered Sugar
- 1 dash Salt
- 1/4 tsp Almond Flavoring
- 1/4 cup Half-And-Half
- 1/4 tsp Almond Flavoring
- 1/4 cup Half-And-Half
Instructions
- Preheat oven to 325°.
- Melt butter and chocolate in a saucepan over low heat.
- Remove from heat let cool then stir in eggs.
- Add sugar, flour, salt, and pecans. Pour batter in a greased 8” sq pan and bake for 30-35 minutes.
- Brownies should still be soft. Remove from oven and let cool slightly.
- Poke holes in brownies with fork, and pour amaretto liqueur over top. Refrigerate overnight.
- Spread Chocolate amaretto Frosting over brownies and then drizzle white almond icing in a criss-cross pattern on top. Cut into bars.
Chocolate Amaretto Frosting
- Combine butter, sugar, amaretto liqueur, cocoa powder, and coffee and beat until smooth.
White Almond Icing
- Combine sugar, salt, and almond extract. Add half and half, a little at a time, mixing until smooth. .
Recipe Notes
Heidi Glockhammer, Kino, 1995
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