Truffle Topped Amaretto Brownies Recipes

Steps:

• Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate uares.
• Combine shortening and chocolate in heavy saucepan; place er low heat, stirring constantly, until combined.
• Remove from heat and ol.
• Stir in eggs and amaretto.
• Combine flour and salt; add to creamed xture, stirring well.
• Pour batter into a lightly greased 13 x 9 x 2" king pan.
• Bake at 400 for 20 minutes; cool.
• Frost with Amaretto osting, sprinkle with sliced almonds (or arrange in flowery patterns, to fancy).
• Cut into squares.
• Note: 3 Tbs powdered baking cocoa can be substituted for chocolate uares.
• Combine butter & chocolate in a heavy saucepan; place over low at and stir constantly until melted.
• Stir in half and half.
• Add wdered sugar, salt Amaretto, stirring until smooth.
• Yield: Enough frosting for 2 dozen brownies.

Steps:

• Heat oven to 350°F. Grease 13 x 9-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. 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 1/2 cup chocolate chips with whipping cream, stirring constantly until smooth. Carefully spread topping mixture evenly over chilled filling. Sprinkle with sliced almonds. Refrigerate at least 1 hour or until set. Cut into bars. Store in refrigerator.TIPS:* 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.HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry brownie mix. Bake at 350°F. for 30 to 35 minutes.Nutrition Per Serving: Calories 130 Protein 2g Carbohydrate 13g Fat 8g Sodium 40mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Place chocolates in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolates; whisk until smooth. Stir in Amaretto and vanilla. Cool to room temperature, stirring occasionally. Cover and refrigerate for 1-1/2 hours or until easy to handle., In a small bowl, combine sugar and cocoa. Shape chocolate mixture into 1-in. balls; roll in cocoa mixture. Store in an airtight container in the refrigerator.

Steps:

• Melt the chocolate and margarine in large saucepan over low heat, stirring frequently; remove from heat.
• Stir in the remaining brownie ingredients.
• Spread the mixture into a greased 9"x13" pan.
• Bake at 350°F for 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Cool the brownies.
• Mix together the FROSTING ingredients until smooth.
• Spread the frosting over the brownies.

Steps:

• 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.
• TIPS: * 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.