Almond brownies with amaretto
Delicious almond brownies
When you think about it; how many brownies did you eat in your life that were really really good and how many did you eat that were just less then perfect? If I think back on the countless brownies I’ve eaten (no wonder I have the hips I have!! 🙂 ) there are only a few that were really really good. The majority was either too dry, wrong taste or just plain awful in general. So it would appear that making a good brownie is not as simple as it may look.
We were having our neighbours over for drinks so I figured baking something good but not too complicated was in order. And these almond brownies were the first thing that popped into my mind. Now I have to confess that I had only once made brownies myself before and those were from a ready made brownie mix…
Far too sweet but we used them for a photoshoot centered around two girls baking. And since neither of the girls that were the models were into cooking, I figured it would make sense to not make it too complicated. Hence the prepackaged goods. I know… I am not proud of it either..
So almond brownies it was gonna be. I had just gotten the book Kitchen from Nigella Lawson which has brownies in it but the recipe didn’t really strike my fancy (although I am sure those were really good also) and I wanted something else.
My first thought was to turn to the blog of my dear friend and wonderful baker Jamie from Life’s a Feast. If you know her blog, you also know she has some fabulous recipes on it, so I searched and I wasn’t disappointed. The recipe for her amaretti brownies with amaretto immediately hit home and I did not need to search any longer.
Baking them was a breeze and the smell coming from the oven while they were baking was incredible. The taste was even better! These are brownies the way brownies are supposed to be; crunchy crust on the outside and moist and delicious on the inside!
Looking for a really good gluten free brownie?
ALMOND BROWNIES WITH AMARETTO (from: Life’s a feast)
Almond brownies with amaretto
- 100 gr Amaretti cookies
- 140 g good-quality semisweet chocolate
- 150 g unsalted butter softened to room temperature
- 200 g sugar
- 4 large eggs separated and left to come to room temperature
- 45 g flour
- 1 ½ Tbsp Amaretto
- 3 tbsp slivered almonds for the top
- I used a dark chocolate with 55% cacao content, while Jamie has used Lindt chocolate with almonds. They didn’t have that in my store so I opted for regular chocolate.
- Preheat the oven to 180C and butter a square baking tin of about 22 cm square. Grind the amaretti cookies in the magimix or similar device and make sure you end up with about 100 gr. Melt the chocolate au bain marie (in a bowl or pan over simmering water) stirring constantly as it melts. Remove from the heat and allow to cool.
- Place the eggwhites in a medium sized bowl with a few grains of salt and set aside. In a large mixing bowl, beat the softened butter with the sugar until smooth, creamy and fluffy. Beat in the egg yolks, one at a time, beating until combined. Add the melted and slightly cooled chocolate and beat until smooth and blended. Beat in the Amaretto. Beat in the flour, then the crushed amaretti cookies.
- Using very clean beaters, beat the egg whites for 30 seconds on low speed then increase to high speed and beat until soft peaks hold. Gently yet firmly fold the whites into the chocolate batter, a third at a time, until well blended, no white chunks are visible and the batter is smooth. Scrape into the prepared baking pan and smooth. Sprinkle the slivered almonds over the top.
- Bake for 40 – 45 minutes or until the top is puffed, a dull brown color and set. Be careful that the top doesn’t burn. Remove from the oven and allow to cool on a cooling rack.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.