Truffle Topped Amaretto 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|
|Chopped almonds||3⁄4 Cup (12 tbs)|
|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|
|Semi sweet chocolate chips||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Sliced almonds||1⁄2 Cup (8 tbs), toasted|
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.
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.