Wed, 26 Nov 2008

Truffle-Topped Amaretto Brownies

I made this for Thanksgiving this year, and have already been asked for the recipe, even though I haven't had any yet. So here goes.

Brownie Layer

Preheat oven to 325°F. Prepare a 9×13 baking dish. (I line it with a sling of parchment paper and then spray it with Baker's Joy.)

In a saucepan, bring the sugar, butter, and water to a boil. Remove from heat. Add chocolate, amaretto, and vanilla extract, stirring until chocolate is melted. Add eggs, one at a time, stirring until blended.

Whisk together flour, baking soda, and salt. Add to chocolate mixture, stirring well. Stir in almonds and cherries.

Pour mixture into baking dish and bake for 42-48 minutes.

Leave them in the dish to cool.

Truffle Layer

While the brownies are cooling, beat the cream cheese and powdered sugar in a stand mixer on medium speed until the mixture is smooth. Melt chocolate and add with the amaretto to the cream cheese, mixing until well-blended.

Spread over brownies and refrigerate until firm, at least 1 hour.

Topping

In a saucepan, melt the chocolate in the whipping cream. Spread evenly over the brownies. Sprinkle with almonds and cherries. Refrigerate until set, at least 1 hour.

Cut into bars and serve.


Phil! Gold