This month is the famous amaretto brownie!
This brownie is rich and has aromas of coffee and the sweetness of almonds. It is perfect with an espresso or a nice wine. Sweet toothes, be warned.
Adam made these once for me when he was trying to get back together after a long breakup. These- with wine, books (which I still haven't read- and I get a hard time about it), a dinner at Biaggi's, helping with my move in, and I'm sure there were other things. I was tough and took my sweet time... but these brownies definitely helped.
Here is the recipe, from Betty Crocker's Cookie Book.
Brownies:
2/3 cup slivered almonds, toasted
8 oz. semisweet baking chocolate
1/3 cup butter
1 1/4 cups all- purpose flour
1 cup granulated sugar
1 tsp. baking powder
1/2 tsp. salt
2 Tbsp. Amaretto liquor- more or less to taste
2 eggs
Frosting:
2 cups powdered sugar
3 Tbsp. butter, softened
1 Tbsp. Amaretto liquor, more or less to taste
1-2 Tbsp. milk
Preheat the oven to 350 degrees. Grease the bottom only of a 9 X 13'' pan. In a food processor, place approximately 1/3 of the almonds. Cover and process until the almonds are ground. Coarsely chop the remaining almonds and set aside.
In a 3 qt. saucepan, melt the chocolate and 1/3 cup of the butter over low heat, stirring frequently. Remove from heat after the mixture is smooth. Stir in the ground almonds, flour, granulated sugar, baking powder, salt, 2 Tbsp. Amaretto, and the eggs. Spread the mixture in the 9 X 13'' pan. Bake 22-25 minutes, or until the toothpick comes out clean from the center.
In a medium bowl, mix the frosting ingredients until completely smooth. Spread over the cooled brownies and top with the coarsely chopped almonds.
Frosting:
2 cups powdered sugar
3 Tbsp. butter, softened
1 Tbsp. Amaretto liquor, more or less to taste
1-2 Tbsp. milk
Preheat the oven to 350 degrees. Grease the bottom only of a 9 X 13'' pan. In a food processor, place approximately 1/3 of the almonds. Cover and process until the almonds are ground. Coarsely chop the remaining almonds and set aside.
In a 3 qt. saucepan, melt the chocolate and 1/3 cup of the butter over low heat, stirring frequently. Remove from heat after the mixture is smooth. Stir in the ground almonds, flour, granulated sugar, baking powder, salt, 2 Tbsp. Amaretto, and the eggs. Spread the mixture in the 9 X 13'' pan. Bake 22-25 minutes, or until the toothpick comes out clean from the center.
In a medium bowl, mix the frosting ingredients until completely smooth. Spread over the cooled brownies and top with the coarsely chopped almonds.
| P.S. some of my California friends were almond brokers, out there, its a'monds. No L. Its almond... with an L for this Iowa girl. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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