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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 16 |
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Directions: Preheat oven to 325F degrees. Melt 1/2 cup butter and chocolate in a
saucepan over low heat. Remove from heat, let cool. Stir in eggs. Add
sugar, flour, 1/4 teaspoon salt and pecans, mixing well. Pour batter
in a greased 8" square pan and bake for 30 to 35 minutes. Brownies
should still be soft. Remove from oven and let cool slightly. Poke holes
in brownies with fork, and pour 1/4 cup amaretto liqueur over top.
Refrigerate overnight.
Combine 3 tablespoons butter, confectioner's sugar, 1 dash salt, 4
teaspoons amaretto liqueur, cocoa powder and coffee, and beat until
smooth. Spread frosting over brownies.
| Ingredients:
1/2 Cup(s) Butter
2 Ounce(s) Semisweet Chocolate
2 Eggs, well beaten
3/4 Cup(s) Sugar
1/2 Cup(s) Flour
1/4 Teaspoon(s) Salt
1/2 Cup(s) Pecans, chopped
1/4 Cup(s) Amaretto Liqueur
1 1/2 Cup(s) Confectioner's Sugar
4 Teaspoon(s) Cocoa Powder
4 Teaspoon(s) Hot Coffee |
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