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Cook'n with Betty Crocker 
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Truffle-Topped Amaretto Brownies |
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Serves: 54 Print this RecipeServing Size: 1 bar Arlene Schlotter - El Cajon, California Bake-Off° Contest 34, 1990. This very rich almond-flavored, three-layered brownie will please even the most discriminating brownie lover. Serve them in miniature foil cups for a special touch on a cookie tray. BROWNIES 1 (1-pound 3.5-oz) package fudge brownie mix 1/2 cup oil 1/3 cup water 2 tablespoons amaretto or 1 teaspoon almond extract* 1 egg 3/4 cup chopped almonds FILLING 1 (8-ounce) package cream cheese, softened 1/4 cup powdered sugar 1 (6-ounce) package (1 cup) semisweet chocolate chips, melted 2 tablespoons (2 to 3) amaretto or 1 teaspoon almond extract* TOPPING 1/2 cup semisweet chocolate chips 1/4 cup whipping cream 1/2 cup sliced almonds, toasted* Heat oven to 350°F. Grease 13 x 9-inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in greased pan. Bake at 350°F. for 26 to 33 minutes or until set. 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 1/2 cup chocolate chips with whipping cream, stirring constantly until smooth. Carefully spread topping mixture evenly over chilled filling. Sprinkle with sliced almonds. Refrigerate at least 1 hour or until set. Cut into bars. Store in refrigerator. TIPS: * 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°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. HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry brownie mix. Bake at 350°F. for 30 to 35 minutes. Nutrition Per Serving: Calories 130; Protein 2g; Carbohydrate 13g; Fat 8g; Sodium 40mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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