10/03/2016 Truffle-Topped Amaretto Brownies

Truffle-Topped Amaretto Brownies

Recipe Courtesy of Cindy Schumacher

1 (1 lb. 5.5oz) pkg. fudge brownie mix
½ cup oil
1/3 cup water
2 Tbsp. amaretto or 1 tsp. almond extract
1 egg
¾ cup chopped almonds

1 8oz pkg. cream cheese, softened
¼ cup powdered sugar
1 6oz pkg. (1 cup) semi-sweet chocolate chips, melted
2-3 Tbsp. amaretto or 1 tsp. almond extract

½ cup semi-sweet chocolate chips
¼ cup whipping cream

½ cup sliced almonds, toasted

Heat oven to 350. Grease 9 X 13 pan. In a large bowl, combine all brownie ingredients.
Beat 50 strokes by hand. Spread batter in greased pan. Bake at 350 for 26 – 33 minutes or until set.
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 about 1 hour or until firm.
In a small saucepan over low heat, melt ½ cup chocolate chips with whipping cream, stirring constantly until smooth. Carefully spread topping mixture evenly over chilled filling. Sprinkle with sliced almonds.
Refrigerate until set. Store in refrigerator.