Amaretto brownies

I threw an ugly Christmas sweater party a few weeks ago and told everyone to bring a bottle.

I didn’t realize that every single person would bring a bottle.

So now I’ve got miscellaneous half-full (I’m an optimist) bottles of booze in my house, and I noticed I had some leftover amaretto. I immediately thought of baking with it, and stumbled across this brownie recipe from Tyler Florence.

I made a few adjustments, but these are seriously good. Cakey, moist, and with a nice hint of almond flavor from the amaretto.

You will need:

  • 2 sticks unsalted butter
  • 8 ounces semisweet chocolate chips
  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 4 large eggs
  •  1 2/3 cup sugar
  • 2 tablespoons amaretto liqueur
  • pinch of salt

Preheat your oven to 350 degrees and line a 9×13 baking pan with parchment paper.

Get your chocolate going. Use a double boiler (or just put a glass bowl over a pot as I did) and melt your butter and chocolate chips together.

Move the mixture around to help it melt down faster, and whisk it so it ends up all smooth and shiny, like this:

Let that mixture cool for a little bit, and in the meantime sift your flour, baking powder, and a pinch of salt together in one bowl. In another bowl, whisk your eggs, amaretto, and sugar until it’s combined.

Pour the chocolate mixture into your egg mixture and whisk until it’s just combined, then slowly add in your dry mixture.

Pour your batter into your prepared baking pan and throw them in the oven for about 40 minutes, or until you insert a toothpick in the middle and it comes out clean.

Now the hardest part: let them cool before cutting and stuffing your face.


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