Yield: 12 Servings
Measure | Ingredient |
---|---|
¼ pounds | Sweet butter |
2 ounces | Semi-sweet chocolate |
2 \N | Eggs well beaten |
¾ cup | Sugar |
½ cup | Flour |
¼ teaspoon | Salt |
½ cup | Pecans, coarsely chopped |
½ cup | Amaretto (di saronno |
\N \N | Preferable) |
\N \N | Chocolate frosting |
\N \N | (optional) |
INGREDIENTS
Preheat oven to 325 degrees. Grease an 8-inch square pan. Melt butter and chocolate in a small saucepan; set aside to cool. Stir in eggs.
Add remaining ingredients except the Amaretto and mix well. Bake 35 minutes; brownies should still be soft. Cool. Poke with fork; pour Amaretto over top of brownies. Refrigerate overnight. Ice with favorite chocolate frosting. Cut into squares.