Yield: 12 Servings
|¼ pounds||Sweet butter|
|2 ounces||Semi-sweet chocolate|
|2||Eggs well beaten|
|½ cup||Pecans, coarsely chopped|
|½ cup||Amaretto (di saronno|
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.