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Prep 20min
Total1hr20min
Servings32
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Ingredients
Brownies
2/3
cup slivered almonds, toasted*
8
oz semisweet baking chocolate
1/3
cup butter or margarine
1 1/4
cups Gold Medal™ all-purpose flour
1
cup granulated sugar
1
teaspoon baking powder
1/2
teaspoon salt
2
tablespoons amaretto
2
eggs
Frosting
2
cups powdered sugar
3
tablespoons butter or margarine, softened
1
tablespoon amaretto
1
to 2 tablespoons milk
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Steps
1
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In food processor, place 1/3 cup of the almonds. Cover and process, using quick on-and-off motions, until almonds are ground. Chop remaining almonds; set aside.
2
In 3-quart saucepan, melt chocolate and 1/3 cup butter over low heat, stirring frequently, until smooth; remove from heat. Stir in ground almonds, flour, granulated sugar, baking powder, salt, 2 tablespoons amaretto and the eggs. In pan, spread batter evenly.
3
Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely.
4
In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over brownies. Sprinkle with chopped almonds. For brownies, cut into 8 rows by 4 rows.
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Use 1/4 teaspoon almond extract and 1 tablespoon maraschino cherry juice mixed with 1 tablespoon water for the 2 tablespoons amaretto in the brownies. Use 1/8 teaspoon almond extract and 1 1/2 teaspoons maraschino cherry juice mixed with 1 1/2 teaspoons water for the 1 tablespoon amaretto in the frosting.
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