Amaretto Brownies Supreme
Submitted by MOLLIE
Luxurious amaretto-soaked brownies with chocolate amaretto frosting and white almond icing drizzle. Boozy, pecan-studded dessert bars that need overnight chilling for maximum flavor.
YIELD
16 servingsPREP
30 minCOOK
30 minREADY
60 minThese aren’t your average brownies.
Fudgy chocolate squares get poked full of holes and soaked overnight in amaretto liqueur, then topped with rich chocolate amaretto frosting and lacy white almond icing.
Pecans add crunch while layers of almond flavor weave through every bite.
Pro Tips
- Poke while warm: Make fork holes in brownies while still slightly warm so amaretto soaks in deeply
- Overnight essential: Don’t rush the overnight soak; it transforms texture and intensifies flavor
- Room temp frosting: Butter must be soft for smooth, spreadable frosting that doesn’t tear the brownie base
- Drizzle technique: Use a fork or piping bag to create thin, elegant white icing lines across the top
Variations
- Use Frangelico instead of amaretto for hazelnut flavor; swap pecans for hazelnuts
- Add espresso powder to frosting for mocha dimension
- Skip the white icing and dust with powdered sugar for simpler finish
Ingredients
Directions
Preheat oven to 325℉ (160℃). Melt butter and chocolate in a saucepan over low heat. Remove from heat, let cool. Then stir in eggs. Add sugar, flour, salt and pecans, mixing well.
Pour batter in a greased 8” square pan and bake for 30 to 35 minutes. Brownies should still be soft. Remove from oven and let cool slightly.
Poke holes in brownies with fork, and pour amaretto liqueur over top. Refrigerate overnight. Spread Chocolate Amaretto Frosting over brownies and then drizzle White Almond Icing in a criss-cross pattern on top.
CHOCOLATE AMARETTO FROSTING: Combine butter, sugar, salt, amaretto liqueur, cocoa powder and coffee and beat until smooth.
WHITE ALMOND ICING: Combine sugar, salt and almond extract. Add half-and-half a little at a time, mixing until smooth.
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