Time 1h Yield 12 brownies Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F. Line a 9 by 9 square baking pan with parchment paper, making sure paper hangs over the edges. Grease paper with butter so the brownies don’t stick. Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny. Remove from the heat and cool slightly. Sift together flour, baking powder, and salt into a mixing bowl and set aside. Whisk together eggs, sugar and amaretto in a mixing bowl until combined. Pour in chocolate mixture and continue to whisk until combined. Gradually add flour mixture, then add walnuts and incorporate with a wooden spoon. Transfer batter to baking pan and bake for 40 to 45 minutes or until a cake tester comes out clean when inserted into the middle of the pan. When done, invert onto a cutting board, remove paper and cut into squares. Garnish with powdered sugar and serve.
Time 5h50m Yield 15 Number Of Ingredients 10 Steps:
In small bowl, soak chopped walnuts in amaretto 4 to 6 hours. Drain, discarding amaretto. Set walnuts aside. Heat oven to 350°F. Line 13x9-inch pan with foil; spray foil with cooking spray. In 1-quart heavy saucepan, melt butter and chocolate over low heat, stirring frequently. Remove from heat. In large bowl, beat eggs, sugar and coffee mix with electric mixer on medium-high speed 8 minutes. On low speed, gradually beat in chocolate mixture until blended. Gradually add flour, vanilla and salt, beating until blended. Stir in reserved soaked walnuts. Pour batter into pan. Bake 30 to 35 minutes. Cool completely in pan on cooling rack. Cut into 5 rows by 3 rows.
Time 1h20m Yield 32 Number Of Ingredients 13 Steps:
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In food processor, place 1/3 cup of the almonds. Cover and process, using quick on-and-off motions, until almonds are ground. Chop remaining almonds; set aside. In 3-quart saucepan, melt chocolate and 1/3 cup butter over low heat, stirring frequently, until smooth; remove from heat. Stir in ground almonds, flour, granulated sugar, baking powder, salt, 2 tablespoons amaretto and the eggs. In pan, spread batter evenly. Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely. In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over brownies. Sprinkle with chopped almonds. For brownies, cut into 8 rows by 4 rows.
Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 300 degrees F (175 degrees C). Grease an 8-inch square baking pan. Melt the butter or margarine over low heat. Pour into large mixing bowl and stir in carob powder, sugar, salt, flour, and vanilla. Mix in egg whites and walnuts. Spread the dough evenly into the baking pan. Bake for 30 minutes. Let cool in pan for 10-15 minutes before cutting.
Time 1h55m Yield 24 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking pan. Mix chocolate syrup, flour, white sugar, 1/2 cup butter, eggs, vanilla extract, and salt together in a bowl until smooth; spread into prepared baking pan. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 30 to 45 minutes. Allow to cool completely. Beat confectioners’ sugar, 1/2 cup butter, amaretto liqueur, and almond extract in a bowl until smooth; spread over cooled brownies. Stir chocolate chips and 2 tablespoons butter together in a saucepan over low heat until melted and smooth, 1 to 2 minutes. Let cool slightly and drizzle over frosted brownies.
Time 25m Yield 8 brownies. Number Of Ingredients 9 Steps:
In a small bowl, cream shortening and cocoa; beat in egg, sugar and vanilla. Combine dry ingredients; gradually add to creamed mixture. Beat on low speed until thoroughly combined. Stir in walnuts. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Time 3h Yield 24 brownies Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 opposing sides. Spray the foil with nonstick cooking spray. Whisk together the flour and cocoa powder in a medium bowl. Set aside. Melt the butter and chocolate in a large pot over medium heat, stirring frequently. Add 1/3 cup of the miso and whisk until smooth. Remove from the heat and stir in the granulated sugar, eggs and vanilla. Add the flour mixture and stir to combine. Fold in the walnuts. Pour the batter into the prepared pan and bake until a toothpick comes out with just a few crumbs, 33 to 36 minutes. Let the brownies cool completely in the pan on a wire rack, about 2 hours. Use the foil overhang to help lift them out of the pan. Just before serving, whisk the confectioners’ sugar, remaining 2 tablespoons miso and 1 tablespoon water in another medium bowl until smooth. Drizzle the glaze over the top of the brownies then cut into 24 squares. The brownies can be stored in an airtight container at room temperature for up to 3 days.
Time 45m Yield 9 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 325*. Melt butter and chocolate in pan over low heat, let cool. then stir in eggs, gradually add sugar. flour, salt and pecans.Mix well. Pour into a greased 8" square pan, bake for 30-35 minutes.brownies should still be soft. Remove from oven and let cool slightly. Poke holes in brownies with fork.and pour amaretto liquer over top. refrigerate overnight. to prepare CHOCOLATE FROSTING:. Combine all ingredients in a bowl and beat till smooth – Frost cooled brownies and drizzle in criss cross pattern with WHITE ALMOND ICING:. to prepare WHITE ALMOND ICING:. combine all ingredients in a small bowl and beat till smooth.
More about “amaretto walnut brownies recipes”
Time 1h Yield 15 brownies Number Of Ingredients 10 Steps:
Add walnuts and almond liqueur to a bowl; stir to coat; allow pecans to soak in liqueur for 4-6 hours; drain and discard liqueur. Melt butter and chocolate in a heavy saucepan over low heat. Beat eggs, sugar, and Swiss mocha mix using an electric mixer on medium speed for 8 minutes. Gradually add in slightly cooled chocolate mixture, beating at low speed until blended. Gradually add in vanilla, flour, and salt, beating until well blended. Stir in walnuts. Pour batter into a lightly greased foil-lined 13x9 inch baking pan. Bake in a 350° oven for 30-35 minutes. Cool on a wire rack; cut into squares.
