Recipe: Amaretto Brownies

Amaretto Brownies

Amaretto Brownies

I first created these boozy brownies as a Christmas treat, perfect for a cold winter’s night. Seriously dark chocolate with a touch of christmas cranberry and almond. Bursts of tart cranberries in every bite liven up and lighten this very fudgey and rich treat. Deliciously moist, with a dense, fudge-like texture dotted with nuggets of marzipan. A great addition to any party spread, and richly chocolatey for Easter.

170g unsalted butter
200g 70% bittersweet dark chocolate
30g dutch cocoa powder
4 large free-range eggs (at room temperature)
200g granulated white sugar
80g plain flower
1/4 tsp baking powder
seeds of 1/2 vanilla pod
1/4 tsp kosher salt
2 tbsp amaretto (or 2 tsp almond essence)
60g dried cranberries
flaked almonds (toasted)
(preheat oven to 180*c and grease and line a square 8″ baking tin)
– melt the butter and chocolate together in a bowl over a pan of boiling water
– remove bowl from the heat and allow to cool slightly
– stir in the vanilla, amaretto and salt
– whisk the eggs and add to the chocolate and butter, along with the sugar
– stir in the cranberries
– sift in the flour and cocoa and combine without overworking the mixture
– drop in small balls of marzipan (as many of few as you want)
– pour the mixture into the baking tin
– sprinkle over with toasted flaked almonds
– bake in the centre of the oven for 15-18 minutes
– when cooked, remove tin from oven and place in a sink of cold water to stop cooking
– allow to fully cool in tray before slicing into 12 squares
*serving suggestion: serve warm with cream or vanilla ice cream and a shot of amaretto.
makes 12 brownies

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One comment

  1. Pingback: Brownies—World Famous and a World Favourite | Dine&Discover

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