Tuesday, August 7, 2007

Amaretto Brownies, Take II (Fudge)

Those amaretto brownies I made last week were really good but I do really prefer fudge brownies to the more cake-like ones :) So, I have decided to give them another shot! I was actually going to make them tonight but discovered I had frozen my leftover almond paste so those will have to wait! I'm just going to do some kind of combination of my regular brownie recipe and the amaretto brownie recipe and see what I come up with. I hope they turn out OK! I'll come back tomorrow after I make them and let you know how they turn out/post the recipe if they are actually blog-worthy! And if not, then I still have the good cake amaretto brownies :)

Update (Wednesday): They worked!! Woohoo!! :) T
hese are so good, even better than the cake ones which is what I hoped/suspected.
Here is the recipe I used/created for the fudge amaretto brownies:

2 oz. unsweetened chocolate, cut up
1/2 cup (1 stick) unsalted butter

1 cup sugar
1/4 cup almond paste
1 tsp. vanilla extract
2 eggs
1 tbsp. amaretto
1/2 tsp. salt
1/2 tsp. aluminium-free baking powder

2/3 cup unbleached all-purpose flour

1. Preheat oven to 350 degrees. Grease an 8- or 9-inch square pan.

2. In a large saucepan, melt the butter, chocolate, and almond paste over low heat, stirring constantly. Remove from heat and cool slightly.

3. Blend in sugar, vanilla, and amaretto. Beat in eggs one at a time. Stir in salt, baking powder, and flour.

4. Bake 20-25 minutes until the brownies are set in
the center (test with a toothpick). Be sure not to overbake them. Allow the brownies to cool and cut into squares. If desired, you can spread or drizzle the cooled brownies with the fudge glaze.

Enjoy! I bet these would be really good with a cup of coffee that has some amaretto stirred into it!


Carrie said...

I used this as a base to make cherry almond blondies, thanks for sharing!

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