BROWNIES
1/2 cup butter
2 oz semisweet chocolate
2 eggs, well beaten
3/4 cup sugar
1/2 cup flour
1/4 tsp salt
1/2 cup pecans, chopped
1/4 cup amaretto liqueur
CHOCOLATE AMARETTO FROSTING
3 tbsp butter
1 dash salt
1 1/2 cup confectioner's sugar
4 1/2 tsp amaretto liqueur
4 1/2 tsp cocoa butter
4 1/2 tsp hot coffee
WHITE ALMOND ICING
1/3 cup confectioner's sugar
1 dash salt
1/4 tsp almond extract
1/4 cup half-and-half
Directions
Preheat oven to 325 degrees. Melt butter and chocolate in a saucepan
over low heat. Remove from heat, let cool. Then stir in eggs. Add
sugar, flour, salt and pecans, mixing well. Pour batter in a greased
8" square pan and bake for 30 to 35 minutes. Brownies should still be
soft. Remove from oven and let cool slightly. Poke holes in brownies
with fork, and pour amaretto liqueur over top. Refrigerate overnight.
Spread Chocolate Amaretto Frosting over brownies and then drizzle
White Almond Icing in a criss-cross pattern on top. CHOCOLATE
AMARETTO FROSTING: Combine butter, sugar, salt, amaretto liqueur,
cocoa powder and coffee and beat until smooth. WHITE ALMOND ICING:
Combine sugar, salt and almond extract. Add half-and-half a little at
a time, mixing until smooth.
Servings: 16 pieces
Amaretto Brownies Supreme Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Cookie; Dessert
The History of Recipes
Experts have proved the existance of recipes way back into distant history, at least as far back into history as pharonic Egypt, and maybe even further. Interesting though that is, generally, these ancient cookbooks were just primitive hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, are a few tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As our culinary historical trip moves on a few more years there were some recipe books which were published in the 1300s - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these have no connection with the indian curry that is familiar to us all today, but instead accounts of the types of food served to the rich and wealthy people of those days. In the fifteenth century, knights returning from the crusades brought back many foods and spices from the East, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted an explosion in books on cookery, most of which are kept safe in private cookery archives. Over the following few hundred years, the upper-class families of Wesstern Europe competed with each other to offer the most extravagent banquests, and as a result chefs and their recipes were highly sought after. However, it wasn`t until the 19th century that cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down popular recipes of the day. By the arrival of the 20th century, cookery publications were in great demand, as a result of increased literacy, increased leisure time and being a little richer. Like it or not, the introduction of television brings us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on our site. |
We hope you enjoy this Amaretto Brownies Supreme recipe.
