Amaretto Brownies are a recipe I adapted from an old cookbook called One Pot Cookies by Andrew Schloss and Ken Bookman. What’s interesting about this recipe is that it calls for dark corn syrup. Like other brownies made with various syrups, these brownies have a firmness to them that I like. They’re nice and sturdy and perfect for wrapping individually.
What is Amaretto?
Wait a minute. In the opening paragraph I'm pointing out dark corn syrup when Amaretto is the star ingredient! I guess to me it's the corn syrup for texture and chew, but Amaretto is not too shabby either. If you forgot what it is, it's an Italian liqueur with a distinct almond flavor, though it’s often made from apricot kernels rather than actual almonds. The name comes from “amaro,” meaning bitter, and “etto,” meaning little—so Amaretto loosely translates to “a little bitter.” Just a small amount flavors the brownies, and that flavor is subtle. Maybe that's why I was more excited about the dark corn syrup.
Amaretto Brownies Pan Size
Below is the full-batch 15x10 inch pan recipe but you can also cut the recipe in half and bake the brownies in a 9 inch square metal pan. In the original recipe, whole toasted almonds were chopped and stirred into the batter along with a little almond extract. I opted for a more subtle almond approach and scattered sliced almonds over the top then brushed (okay, doused) them with amaretto.
New photo to come, although these just look like regular brownies with almonds on them.
Recipe
Amaretto Brownies
Ingredients
- 8 oz unsalted butter (228 grams)
- 6 ounces unsweetened chocolate, chopped (170 grams)
- 1 ⅔ cups granulated sugar (330 grams)
- ⅔ cup light or dark brown sugar (130 grams)
- ½ cup dark corn syrup
- 1 teaspoon vanilla extract
- 5 large eggs
- ¼ teaspoon salt
- 2 cups all purpose flour (260 grams)
- ¾ cup sliced almonds more or less
- 3-4 tablespoons Amaretto
Instructions
- Preheat oven to 350 degrees F. Line a 15x10 inch pan with foil and spray foil with cooking spray.
- Melt the butter in a large saucepan over medium heat. When butter is partially melted, stir in the chocolate. Melt the chocolate and butter over low heat, stirring until chocolate is melted and mixture is smooth. Remove from heat and stir in sugars, corn syrup and vanilla. If mixture is still very hot (it shouldn’t be), let it cool for another 5 minutes, then stir in the eggs and salt. When salt is thoroughly mixed in, add the flour and stir just until it disappears.
- Transfer mixture to the pan and scatter almonds over the top. Bake for 25 to 30 minutes and let cool to room temperature. Chill for about an hour. Brush Amaretto across top with a pastry brush. Lift brownies from pan and cut. Makes about 3 dozen.
ST says
I made these lat night. They were delicious (and you can make them in a 1/2 batch), but I was disappointed with how little amaretto flavor they had. Just a touch. Maybe next time, I'll buy cheap amaretto and kinda soak em like you do with rum cake.
C L says
I love that cookbook! I kick myself because I had a copy and lost it when I relocated from one apartment to another in the 90's. 🙁 If you have a copy, hold on to it with both hands! 😉 Back on topic, these brownies sound divine and yummy! On my list of "must make!" 😉
snooky doodle says
these look delicious! nice variation to the normal brownies 🙂
T. Martin says
These look like another possibility for VDay :-)...
Like Sara I have a bottle of amaretto kicking around at home and other than the much reviewed Amaretto Cake on AllRecipes I haven't found many recipes that call for amaretto.
Josh says
Mmm... these are good (one bite left).
Thanks!!!
Jenn's Baking Chamber says
There's nothing like the combination of chocolate and alcohol to satisfy your sweet tooth. I think it would even taste great if you added some ameretto along with the vanilla into the batter itself for a more intense flavor. YUM!
Elyse says
Mmm, I love the flavor of amaretto. I can't wait to try these brownies! They look great!
giz says
That's a pretty decent yield on those brownies and they look rally fudgey.
DessertObsessed says
love it! these remind of my favorite kahlua brownies!
Megan says
What do you consider to be a "good" brand of unsweetened chocolate?
Carol A, says
These look divine, and sound quite delicious and unusual. I'll be admiring your photo only, though, as dark corn syrup and amaretto aren't things I keep on hand or am likely to buy - so many wonderful ingredients out there, and I realize I just can't try them all! It's so great to see your pictures and read about them - vicarious pleasure! Thanks.
Right now I am in the midst of baking a Chai Chocolate Chip cookie "experimental" recipe. The dough is a hybrid of a few recipes, then I'm trying small batches with dough only, some with chocolate chips, and some with chocolate and cinnamon chips. Oh, and each of those has a version with and without being rolled in turbinado sugar. Do the rest of you do this when you create new recipes? I'm pretty new at it!
My husband and I will be doing a taste-test soon. I'll tell you this, the raw dough is delicious...must stay away...
dawn says
Oh that sounds good. I haven't had amaretto in ages. And you know one-pot anything is good!
Jennifer says
Oh wow these look so great!!! 🙂
Louise says
You are going to have to bake "healthy" the whole rest of the week to average out with these brownies. 😉
Katrina says
Sounds so good with the almonds on top!
Sara says
I have half a bottle of amaretto that's been sitting in the pantry for ages because I'm not sure what to make with it. I am definitely going to try these!
VeggieGirl says
Oh my, heavenly!