1/2 cup butter or margarine
1 12oz pkg. semi-sweet chocolate chips
2 cups sugar
1 1/4 cups all-purpose flour
2 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
3 large eggs
1/2 cup chopped pecans
In a large microwave-safe bowl, melt butter and chocolate chips on
high for 90 seconds, stirring every 30 sec.
Stir in remaining ingredients except pecans, and beat till smooth.
Stir in pecans. Spread into a buttered 13×9 inch baking pan. Set
3/4 cup whipping cream
1 6oz. package semi-sweet chocolate chips
3 large eggs
1 1/2 tsp. vanilla
1/2 cup sugar
1/4 tsp. salt
1 cup chopped pecans
In a microwave-safe bowl, melt chocolate chips with the cream on
high for 90 sec., stirring every 30 sec. Cool slightly.
In a mixer bowl, beat remaining ingredients (except pecans) till
foamy. Stir in chocolate mixture.
Pour mousse topping mixture over brownie; sprinkle with pecans.
Bake in a 350F oven for 50-55 minutes. Let cool 2 hours before
cutting into squares. Makes 48 brownies.
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
1 2/3 cups all-purpose flour
2 teaspoons baking powder
2/3 cup whipping cream
2 teaspoons sugar
1 cup sliced almonds
In large bowl with an electric mixer, beat butter and the 1 cup sugar until creamy; add vanilla and egg and beat until smooth. In another bowl, stir together flour and baking powder; add to butter mixture, blending thoroughly. Wrap dough in plastic wrap and refrigerate for at least 2 hours or until next day. Preheat oven to 325F. Roll dough into 1-inch balls and place 3 inches apart on greased baking sheets. Grease bottom of a glass, dip in sugar, and flatten each ball to a thickness of about 1/4 inch. In a 2-quart pan, bring cream and the 2 teaspoons sugar to a boil; continue to boil until reduced by half. Remove from heat and stir in almonds. Spread 1 teaspoon of the almond mixture on top of each cookie. Bake in a 325° oven for 12 to 15 minutes or until golden brown. Transfer cookies to racks and let cool. Store airtight.
21.5 oz pkg. Fudge Brownie Mix
1/2 c. oil
1/3 c. water
2 tablespoons amaretto or 1 teaspoon almond extract
3/4 c. chopped almonds or l/2 c. chopped glace (candied) red cherries
8 oz pkg. cream cheese, softened
1/4 cup powdered sugar
1 cup (6 oz.) semi-sweet chocolate chips, melted
2 to 3 tablespoons Amaretto or 1 teaspoon almond extract
1/2 c. semi-sweet chocolate chips
1/4 c. whipping cream
1/2 cup sliced almonds, toasted
Red glace cherries
Heat oven to 350 degrees F. Grease 13×9-inch pan. In large bowl,
combine all brownie ingredients. Beat 50 strokes by hand. Spread
batter in greased pan. Bake at 350 degrees F. for 26 to 33 minutes
or until set. Do not overbake. Cool completely.
In small bowl, beat cream cheese and powdered sugar at medium speed
until smooth. Add melted chocolate chips and 2 to 3 tablespoons
amaretto; beat until well blended. Spread filling mixture over
top of cooled brownies. Refrigerate at least 1 hour or until firm.
In small saucepan over low heat, melt l/2 cup chocolate chips and
whipping cream, stirring constantly until smooth. Carefully spread
evenly over chilled filling. Sprinkle with sliced almonds; garnish
with candied cherries. Refrigerate at least 1 hour or until set;
cut into bars. Store in refrigerator. Makes 48 to 54 bars.
If using almond extract instead of amaretto, increase water in
brownies to 1/2 cup; use almond extract and 2 tablespoons milk in
To toast almonds, spread on cookie sheet. Bake at 350 degrees F.
for 5 to 10 minutes or until light golden brown, stirring occasionally.
Or, spread in thin layer in microwave-safe pie pan. Microwave on
HIGH for 3 to 4 minutes or until light golden brown, stirring