I used to think brownies peaked with a good cocoa recipe and a glass of milk. Then I made a batch with Amaretto and unsweetened baking chocolate melted together with a full cup of butter, and everything I believed about brownies shifted. These are dense, dark, and faintly boozy.
The frosting is its own project: melted butter stirred with cocoa, confectioners’ sugar, milk, and almond extract until it spreads thick across the cooled slab. The brownies go into the fridge for an hour after icing so the frosting sets firm. You cut clean squares. These are the ones we make when a regular brownie feels too plain.
Tips for Making Frosted Amaretto Brownies
Melt the chocolate and butter slowly
Low heat, stirring constantly. If the chocolate scorches, the brownies taste bitter and gritty. There is no fixing scorched chocolate.
Stir in the sugar while the mixture is still warm, then let it cool to lukewarm before adding the eggs. Hot chocolate scrambles eggs on contact.
Let the brownies cool completely before frosting
The frosting slides off warm brownies and pools at the edges instead of setting in a clean layer.
Refrigerate for at least an hour after frosting. The cocoa frosting needs cold to firm up properly. Cut them straight from the fridge for the cleanest squares.
Frosted Amaretto Brownies
- Total Time: 40 minutes
- Yield: Makes 16
- Diet: Omnivore
Description
Rich, fudgy brownies get a sophisticated upgrade with amaretto-infused batter and frosting. Perfect for satisfying any chocolate craving!
Ingredients
- 1 cups (237 ml) unsalted butter
- 4 oz (113 g) unsweetened baking chocolate
- 2 cups (473 ml) granulated sugar
- 4 large eggs, lightly beaten
- 2 tbsp Amaretto (can sub almond extract)
- 1 1/2 cups (355 ml) all-purpose flour
- 1 tsp espresso powder (optional, for enhanced chocolate flavor)
- 1/2 tsp salt
- 1/2 cups (118 ml) unsalted butter, melted
- 2/3 cups (157 ml) cocoa
- 3 cups (709 ml) confectioners sugar, sifted
- 1/3 cups (80 ml) milk
- 1 1/2 tsp almond extract
Instructions
- Preheat oven to 400°F (204°C).
- Line a 9 x 13 inch baking pan with foil and spray with cooking spray.
- Melt the butter and chocolate together in a saucepan over low heat, stirring constantly until melted and smooth. Mix in the sugar, stirring to combine. Remove from heat and allow to cool until lukewarm.
- Mix in the lightly beaten eggs and Amaretto, stirring to combine. Stir in the flour, espresso powder, and salt, mixing gently until thoroughly combined. Pour the batter into the prepared pan.
- Bake for 18-20 minutes, or until an inserted toothpick comes out clean. Allow to cool completely on a wire rack before icing.
To make the icing
- Combine the melted butter and cocoa, stirring until smooth. Mix in the confectioners’ sugar alternately with the milk, beating on medium speed. Mix in the almond extract.
- Spread the icing on the cooled brownies.
- Cover and refrigerate brownies for at least 1 hour before serving so that the frosting can set.
- Cut brownies into squares and serve.
Notes
- For a more intense amaretto flavor, use 3 tablespoons instead of 2, or add 1 teaspoon of almond extract along with the liqueur.
- To make these brownies gluten-free, substitute all-purpose flour with a gluten-free blend (ensure it’s a 1:1 ratio).
- Store frosted brownies in an airtight container in the refrigerator for up to 5 days; the frosting will keep the brownies moist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 30
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 40
- Fiber: 2
- Protein: 3
- Cholesterol: 50
Frequently Asked Questions
Can I use almond extract instead of Amaretto?
Yes. The recipe notes this as a substitution. Use one teaspoon of almond extract in place of the two tablespoons of Amaretto. The almond flavour will be slightly more concentrated but the brownies work the same way.
What does the espresso powder do?
It deepens the chocolate flavour without making the brownies taste like coffee. One teaspoon is subtle. You can leave it out and the brownies will still be good, but the chocolate will taste a little flatter.
How do I store these brownies?
In an airtight container in the fridge for up to five days. The frosting keeps the brownies moist underneath. Let them come to room temperature for ten minutes before eating, or eat them cold for a fudgier texture.
