This is a classic moist fudgy brownie enhanced with Amaretto and almonds, but you could also make them with hazelnuts and substitute Frangelico for the Amaretto. They work best in a 9” square pan so make sure to check the size of your pan. Perfect to take t…
What you'll need
Ingredients
¾ cup plus 2 T flour
½ teaspoon salt
3 ounces semisweet chocolate
3 ½ ounces unsweetened chocolate
2 sticks unsalted butter, room temperature
1 ½ cups sugar
1 teaspoon vanilla
1 teaspoon almond extract
4 large eggs, at room temperature
2 tablespoons Amaretto
1 cup coarsely chopped almonds, lightly toasted
The method
Directions
01
Adjust rack to middle position and preheat oven to 325°F. Lightly grease 9 inch pan with butter; set aside.
02
Sift the flour and salt; set aside.
03
Melt both chocolates and butter in the top of a double-boiler placed over simmering water. Remove from heat and let cool for 5 minutes.
04
Place the sugar and extracts in a medium size bowl. Add the chocolate mixture and mix on medium speed for 30 seconds. Scrape bowl down with spatula.
05
With the mixer on medium-low, add the eggs one at a time, blending until the yolk is broken and dispersed, about 10 seconds. Then scrape the bowl and blend until very velvety, about 15 seconds.
06
Add the flour mixture on low speed and mix for 10 seconds. Scrape bowl and complete the blending by hand with a few strokes.
07
Spread the batter evenly into the prepared pan and sprinkle the amaretto over the batter. Tip the pan from side to side to ensure even coverage.
08
Sprinkle the nuts over the surface and bake the brownies on the center rack 45-50 minutes.
09
Transfer the pan to a rack to cool for 1 hour. Cut into 2” squares.
This is a great alternative to the traditional pineapple version, and a perfect recipe to try during peak peach season. I found this recipe in Cook’s Country magazine (Aug/Sep 2016) and they developed the cake recipe using a little toasted cornmeal which ad…
Even if you don’t follow a gluten-free diet, this recipe is worth trying and is guaranteed to satisfy. Tender and moist, the muffins have a slightly tropical flavor thanks to coconut sugar and flour.
This is an excellent dinner recipe that’s completely satisfying and requires only one pan! I love home cooking but hate all the kitchen cleanup some dishes require. This hearty comfort food can be thrown together fast and requires just a few simple ingredie…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Almond Crusted Amaretto Brownies
Prep
Cook
Yield
This is a classic moist fudgy brownie enhanced with Amaretto and almonds, but you could also make them with hazelnuts and substitute Frangelico for the Amaretto. They work best in a 9” square pan so make sure to check the size of your pan. Perfect to take t…
Ingredients
¾ cup plus 2 T flour
½ teaspoon salt
3 ounces semisweet chocolate
3 ½ ounces unsweetened chocolate
2 sticks unsalted butter, room temperature
1 ½ cups sugar
1 teaspoon vanilla
1 teaspoon almond extract
4 large eggs, at room temperature
2 tablespoons Amaretto
1 cup coarsely chopped almonds, lightly toasted
Cook Like James · The method
Directions
1
Adjust rack to middle position and preheat oven to 325°F. Lightly grease 9 inch pan with butter; set aside.
2
Sift the flour and salt; set aside.
3
Melt both chocolates and butter in the top of a double-boiler placed over simmering water. Remove from heat and let cool for 5 minutes.
4
Place the sugar and extracts in a medium size bowl. Add the chocolate mixture and mix on medium speed for 30 seconds. Scrape bowl down with spatula.
5
With the mixer on medium-low, add the eggs one at a time, blending until the yolk is broken and dispersed, about 10 seconds. Then scrape the bowl and blend until very velvety, about 15 seconds.
6
Add the flour mixture on low speed and mix for 10 seconds. Scrape bowl and complete the blending by hand with a few strokes.
7
Spread the batter evenly into the prepared pan and sprinkle the amaretto over the batter. Tip the pan from side to side to ensure even coverage.
8
Sprinkle the nuts over the surface and bake the brownies on the center rack 45-50 minutes.
9
Transfer the pan to a rack to cool for 1 hour. Cut into 2” squares.
Cook Like James
Almond Crusted Amaretto Brownies
Prep
Cook
Yield
This is a classic moist fudgy brownie enhanced with Amaretto and almonds, but you could also make them with hazelnuts and substitute Frangelico for the Amaretto. They work best in a 9” square pan so make sure to check the size of your pan. Perfect to take t…
Ingredients
¾ cup plus 2 T flour
½ teaspoon salt
3 ounces semisweet chocolate
3 ½ ounces unsweetened chocolate
2 sticks unsalted butter, room temperature
1 ½ cups sugar
1 teaspoon vanilla
1 teaspoon almond extract
4 large eggs, at room temperature
2 tablespoons Amaretto
1 cup coarsely chopped almonds, lightly toasted
Directions
1
Adjust rack to middle position and preheat oven to 325°F. Lightly grease 9 inch pan with butter; set aside.
2
Sift the flour and salt; set aside.
3
Melt both chocolates and butter in the top of a double-boiler placed over simmering water. Remove from heat and let cool for 5 minutes.
4
Place the sugar and extracts in a medium size bowl. Add the chocolate mixture and mix on medium speed for 30 seconds. Scrape bowl down with spatula.
5
With the mixer on medium-low, add the eggs one at a time, blending until the yolk is broken and dispersed, about 10 seconds. Then scrape the bowl and blend until very velvety, about 15 seconds.
6
Add the flour mixture on low speed and mix for 10 seconds. Scrape bowl and complete the blending by hand with a few strokes.
7
Spread the batter evenly into the prepared pan and sprinkle the amaretto over the batter. Tip the pan from side to side to ensure even coverage.
8
Sprinkle the nuts over the surface and bake the brownies on the center rack 45-50 minutes.
9
Transfer the pan to a rack to cool for 1 hour. Cut into 2” squares.
