Serves: 54
Total Calories: 181
Heat oven to 350°F. Grease 13 x 9-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. 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 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.
TIPS:
* If using almond extract instead of amaretto, increase water in brownies to 1/2 cup use almond extract and 2 tablespoons milk in filling.
**To toast almonds, spread on cookie sheet bake at 350°F. for 5 to 10 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 3 to 4 minutes or until light golden brown, stirring frequently.
HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry brownie mix. Bake at 350°F. for 30 to 35 minutes.
Nutrition Per Serving: Calories 130 Protein 2g Carbohydrate 13g Fat 8g Sodium 40mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Truffle-Topped Amaretto Brownies recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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