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Amaretto Brownies Supreme
Yield: 16 pieces

1/2 c butter
2 oz semisweet chocolate
2 eggs, well beaten
3/4 c sugar
1/2 c flour
1/4 ts salt
1/2 c pecans, chopped
1/4 c amaretto liqueur

3 tb butter
ds salt
1 1/2 c confectioner's sugar
4 1/2 ts amaretto liqueur
4 1/2 ts cocoa butter
4 1/2 ts hot coffee

1/3 c confectioner's sugar
ds salt
1/4 ts almond extract
1/4 c half-and-half

Preheat oven to 325 degrees. Melt butter and chocolate in a saucepan
over low heat. Remove from heat, let cool. Then stir in eggs. Add
sugar, flour, salt and pecans, mixing well. Pour batter in a greased
8" square pan and bake for 30 to 35 minutes. Brownies should still
be soft. Remove from oven and let cool slightly. Poke holes in
brownies with fork, and pour amaretto liqueur over top. Refrigerate
overnight. Spread Chocolate Amaretto Frosting over brownies and
then drizzle White Almond Icing in a criss-cross pattern on top.

Chocolate Amaretto Frosting:

Combine butter, sugar, salt, amaretto liqueur, cocoa powder and
coffee and beat until smooth.

White Almond Icing:

Combine sugar, salt and almond extract. Add half-and-half a little
at a time, mixing until smooth.


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