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Print this Recipe    Truffle Amaretto

Truffle-Topped Amaretto Brownies

21.5 oz pkg. Fudge Brownie Mix
1/2 c. oil
1/3 c. water
2 tablespoons amaretto or 1 teaspoon almond extract
1 egg
3/4 c. chopped almonds or l/2 c. chopped glace (candied) red cherries

8 oz pkg. cream cheese, softened
1/4 cup powdered sugar
1 cup (6 oz.) semi-sweet chocolate chips, melted
2 to 3 tablespoons Amaretto or 1 teaspoon almond extract

1/2 c. semi-sweet chocolate chips
1/4 c. whipping cream
1/2 cup sliced almonds, toasted
Red glace cherries

Heat oven to 350 degrees 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 degrees 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. Makes 48 to 54 bars.

Notes:

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 degrees 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.

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