Bake brownies & #VOTE
#ElectionDay Brownie recipe # 2 is my favorite.
Amaretto Brownies with Amaretto
A sophisticated change from regular brownies, light & airy, dense yet tender, but intensely chocolate with a subtle hint of almonds and the warmth of Amaretto.
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#ElectionDay Brownie recipe # 2 is my favorite.
Amaretto Brownies with Amaretto
A sophisticated change from regular brownies, light & airy, dense yet tender, but intensely chocolate with a subtle hint of almonds and the warmth of Amaretto.
👇
1/
INGREDIENTS
3.5 ounces (100 grams) or more crunchy Amaretti cookies, ground to make 2/3 cup measure
5 ounces (140 grams) good-quality semisweet chocolate (see notes)
2/3 cup (10-½ tablespoons/150 grams) unsalted butter softened to room temperature
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INGREDIENTS
3.5 ounces (100 grams) or more crunchy Amaretti cookies, ground to make 2/3 cup measure
5 ounces (140 grams) good-quality semisweet chocolate (see notes)
2/3 cup (10-½ tablespoons/150 grams) unsalted butter softened to room temperature
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2/
1 cup (200 grams) sugar
4 large eggs, separated and left to come to room temperature
1/3 cup (45 grams) flour (lightly spooned into measuring cup and leveled)
1-½ tablespoons Amaretto or ½ teaspoon almond or vanilla extract
2 – 3 tablespoons slivered almonds for the top
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1 cup (200 grams) sugar
4 large eggs, separated and left to come to room temperature
1/3 cup (45 grams) flour (lightly spooned into measuring cup and leveled)
1-½ tablespoons Amaretto or ½ teaspoon almond or vanilla extract
2 – 3 tablespoons slivered almonds for the top
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3/
Notes:
I used Lindt Excellent Dark Chocolate with Grilled Almonds because not only is it a mellower semisweet chocolate, less bitter than the 70% dessert chocolate I usually bake with, but also to add more almond flavor.
You can also mix semisweet with some bitter.
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Notes:
I used Lindt Excellent Dark Chocolate with Grilled Almonds because not only is it a mellower semisweet chocolate, less bitter than the 70% dessert chocolate I usually bake with, but also to add more almond flavor.
You can also mix semisweet with some bitter.
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4/
Preheat the oven to 350°F (180°C).
Butter a 9 x 9-inch (22-cm square) square baking pan.
Grind the amaretti cookies to a powder & then measure out 2/3 cup.
Melt the chocolate in a small heatproof bowl over simmering water, stirring constantly as it melts. Remove from
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Preheat the oven to 350°F (180°C).
Butter a 9 x 9-inch (22-cm square) square baking pan.
Grind the amaretti cookies to a powder & then measure out 2/3 cup.
Melt the chocolate in a small heatproof bowl over simmering water, stirring constantly as it melts. Remove from
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5/
the heat and allow to cool to tepid.
Separate the eggs. Place the egg whites in a medium-sized bowl with a few grains of salt and set aside.
In a large mixing bowl, beat the softened butter with the sugar until smooth, creamy & fluffy.
Beat in the egg yolks, one at a
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the heat and allow to cool to tepid.
Separate the eggs. Place the egg whites in a medium-sized bowl with a few grains of salt and set aside.
In a large mixing bowl, beat the softened butter with the sugar until smooth, creamy & fluffy.
Beat in the egg yolks, one at a
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6/
time, beating in each until blended.
Add the melted & slightly cooled chocolate & beat until smooth & blended.
Beat in the Amaretto.
Beat in the flour then the crushed amaretti cookies just until blended.
Using very clean beaters, beat the egg whites for 30 seconds
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time, beating in each until blended.
Add the melted & slightly cooled chocolate & beat until smooth & blended.
Beat in the Amaretto.
Beat in the flour then the crushed amaretti cookies just until blended.
Using very clean beaters, beat the egg whites for 30 seconds
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7/
on low speed then increase to high speed & beat until soft peaks hold. Gently yet firmly fold the whites into the chocolate batter, 1/3 at a time, until well blended, no white chunks are visible & the batter is smooth.
Scrape into the prepared baking pan & smooth.
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on low speed then increase to high speed & beat until soft peaks hold. Gently yet firmly fold the whites into the chocolate batter, 1/3 at a time, until well blended, no white chunks are visible & the batter is smooth.
Scrape into the prepared baking pan & smooth.
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8/
Sprinkle the slivered almonds over the top.
Bake for 40 – 45 minutes or until the top is puffed, a dull brown color & set. Be careful that the top doesn’t burn.
Remove from the oven & allow to cool on a cooling rack before cutting into squares.
#VoteResponsibly #WearAMask
Sprinkle the slivered almonds over the top.
Bake for 40 – 45 minutes or until the top is puffed, a dull brown color & set. Be careful that the top doesn’t burn.
Remove from the oven & allow to cool on a cooling rack before cutting into squares.
#VoteResponsibly #WearAMask
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