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
    • 1 cup sugar
    • 1 cup butter
    • 4 Tablespoons water
    • 2 cups semi-sweet chocolate morsels (~300g)
    • 1/2 cup amaretto
    • 2 teaspoons vanilla extract
    • 4 eggs
    • 1 1/2 cups all-purpose flour (~190g)
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup chopped or sliced almonds (optionally toasted)
    • 1/2 cup chopped maraschino cherries
  • Truffle Layer
    • 8 oz cream cheese, softened
    • 1/4 cup powdered sugar (30g)
    • 1 cup semi-sweet chocolate morsels (~150g)
    • 2-3 Tablespoons amaretto
  • Topping
    • 1 cup semi-sweet chocolate morsels (~150g)
    • 1/2 cup whipping cream
    • 1 cup sliced almonds, lightly toasted
    • maraschino cherries for garnish

§ 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.