Truffle-Topped Amaretto Brownies

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READY IN:
YIELD: 48-54 bars
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (21 1/2 ounce) package Pillsbury Fudge Brownie Mix
  • 12
    cup oil
  • 13
    cup water
  • 2
    tablespoons Amaretto or 1 teaspoon almond extract
  • 1
  • 34
    cup almonds or 1/2 cup glace red cherries, chopped (candied)
  • FILLING
  • 1
    (8 ounce) package cream cheese, softened
  • 14
  • 1
    cup semi-sweet chocolate chips, melted (6 oz.)
  • 2 -3
    tablespoons Amaretto or 1 -3 teaspoon almond extract
  • TOPPING
  • 12
    cup semi-sweet chocolate chips
  • 14
    cup whipping cream
  • 12
    cup almonds, sliced, toasted**
  • to taste glace red cherries
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DIRECTIONS

  • Heat oven to 350'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'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.
  • 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.
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