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Make brownies. Preheat the oven to 350°F. Line an 8 inch square pan with foil, letting the sides hang over the edges of the pan. Spray the foil with vegetable pan spray.
In a large metal or heat-resistant glass bowl, combine 8 ounces chopped chocolate, butter, sugar and cocoa powder.
Place the bowl over a pot of boiling water on low heat. Stir constantly until the mixture is smooth and evenly melted.
Remove from heat and stir in 1/4 cup amaretto.
Add eggs, one at a time, stirring well after each addition. Pour brownie batter into the prepared pan.
Bake for 27-30 minutes or until a toothpick inserted in the center of the brownies comes out nearly clean (a crumb or two is okay). Cool in pan on cooling rack for 30 minutes then refrigerate at least 4 hours to set.
Make ganache. Combine remaining 4 ounces chopped chocolate and cream in a medium microwave-safe container.
Microwave at half (50%) power 1 minute and stir. Microwave on 50% power in 30-second intervals, stirring between each, until chocolate is almost melted. Stir thoroughly until mixture is smooth.
Stir in remaining 2 tablespoons amaretto.
Assemble. Lift cooled brownie from pan using foil; remove foil and place brownie on serving plate.
Pour ganache over brownie top. Sprinkle with chopped almonds. Refrigerate until set or ready to serve.