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Truffle Topped Amaretto Brownies Recipe
|Fudge brownie mix||21 1⁄2 Ounce (1 Package)|
|Oil||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Amaretto/1 teaspoon almond extract||2 Tablespoon|
|Chopped almonds||3⁄4 Cup (12 tbs)|
|Cream cheese package||8 Ounce, softened|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Semi sweet chocolate chips||6 Ounce, melted|
|Amaretto/1 teaspoon almond extract||3 Tablespoon|
|Semi sweet chocolate chips||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Sliced almonds||1⁄2 Cup (8 tbs), toasted|
Serving size: Complete recipe
Calories 6844 Calories from Fat 3413
% Daily Value*
Total Fat 384 g590.1%
Saturated Fat 65.9 g329.6%
Trans Fat 0 g
Cholesterol 294.3 mg
Sodium 3538.9 mg147.5%
Total Carbohydrates 790 g263.2%
Dietary Fiber 36.7 g147%
Sugars 478.2 g
Protein 86 g172.9%
Vitamin A 4.9% Vitamin C
Calcium 55.1% Iron 162%
*Based on a 2000 Calorie diet
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.
In small bowl, beat cream cheese and powdered sugar at medium speed until smooth.
Add melted chocolate chips and 2 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.