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Truffle Topped Amaretto Brownies

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Ingredients
For brownies
  Fudge brownie mix 21 1⁄2 Ounce (1 Package)
  Oil 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Amaretto/1 teaspoon almond extract 2 Tablespoon
  Egg 1
  Chopped almonds 3⁄4 Cup (12 tbs)
For filling
  Cream cheese package 8 Ounce, softened
  Powdered sugar 1⁄4 Cup (4 tbs)
  Semi sweet chocolate chips 6 Ounce, melted
  Amaretto/1 teaspoon almond extract 3 Tablespoon
For topping
  Semi sweet chocolate chips 1⁄2 Cup (8 tbs)
  Whipping cream 1⁄4 Cup (4 tbs)
  Sliced almonds 1⁄2 Cup (8 tbs), toasted
Directions

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 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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked

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