| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Chocolate | 12 | Servings | |
INGREDIENTS
| 1 | c | Shortening |
| 4 | oz | Sq unsweetened chocolate |
| 2 | c | Sugar |
| 4 | Eggs; beaten | |
| 2 | tb | Amaretto |
| 1 1/2 | c | Flour |
| 1/2 | ts | Salt |
| Handful sliced almonds | ||
| 1/4 | c | Butter or margarine |
| 2 | tb | Half-and-half |
| 1 | oz | Sq unsweetened chocolate |
| 1 | ds | Salt |
| 2 1/2 | c | Powdered sugar, sifted |
| 2 | tb | Amaretto |
INSTRUCTIONS
AMARETTO FROSTING Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate squares. Combine shortening (Crisco butter-flavored is good, or I've used margarine to be cholesterol-conscious) and chocolate in heavy saucepan; place over low heat, stirring constantly, until combined. Remove from heat and cool. Stir in eggs and amaretto. Combine flour and salt; add to creamed mixture, stirring well. Pour batter into a lightly greased 13 x 9 x 2" king pan. Bake at 400 for 20 minutes; cool. Frost with Amaretto frosting, sprinkle with sliced almonds (or arrange in flowery patterns). Cut into squares. Note: 3 Tbs powdered baking cocoa can be substituted for chocolate squares. Combine butter & chocolate in a heavy saucepan; place over low heat and stir constantly until melted. Stir in half and half. Add powdered sugar, salt, Amaretto, stirring until smooth. Yield: Enough frosting for 2 dozen brownies. (Original recipe from Gayle Scott, Chesapeake, VA) Shared by JUDY VOCELKA, Prodigy ID# NFXS18B. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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