Frank's Recipes! Truffle Topped Amaretto Brownies

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Truffle Topped Amaretto Brownies

BROWNIES
1 (21.5 oz.) pkg. Pillsbury Fudge Brownie Mix
1/2 cup oil
1/3 cup water
2 tablespoons Amaretto or 1 teaspoon almond extract*
1 egg
3/4 cup chopped almonds or 1/2 cup chopped Glace (candied) Red Cherries

FILLING
1 (8 oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
1 cup (6 oz.) semi-sweet chocolate chips, melted
2 to 3 tablespoons Amaretto or 1 teaspoon 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'F Grease 13x9-inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in greased pan. Bake at 350'F. 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 tablespoons 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.

Makes 48 to 54 bars.

NOTE:
* if using almond extract instead of Amaretto, increase water in brownies to 1/2 cup; use almond extract and 2 tablespoons milk in filling.

** To toast almonds, spread on cookie sheet. Bake at 350'F. 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.