Chocolate Amaretto Brownies

Chocolate Amaretto Brownies

Brownie Batter Ingredients

1 Cup Shortening (we use Canola Oil)

2/3 Cup Baking Cocoa (we use Hershey's)

2 Cups Sugar

4 Eggs (this makes it cakey--if you want it fudgier like we do, reduce to 2 Eggs)

2 TBSP Amaretto/Almond Extract (Brands differ widely - Disarono is a more intense flavor than Binyamina liquor) 

1/2 Cup Flour

1/2 tsp Salt

(we add 1 tsp Vanilla)

Amaretto Frosting 

1/4 cup butter (we use Canola Oil)

2 TBSP Half and Half (we use water or soy milk to keep it Pareve)

3 TBSP baking cocoa

1 dash Salt

2 1/2 Cup Confectioner's Sugar

2 TBSP Amaretto (see note above)

(we add 1 tsp Vanilla)

Directions

1. Start with Batter: Use a hand mixer to combine cocoa, shortening, eggs. Gradually add sugar. Add amaretto and salt. 

2. Add flour 1/2 cup at a time

3. pour batter into 8x8 greased pan

4. bake at 400 F for 20 minutes (we usually bake for 17-18 minutes for extra gooey fudginess)

5. While brownies are baking, make the frosting by using a hand mixer to combine all ingredients, adding Confectioner's Sugar Last. 

6. Remove brownies from oven, and let cool completely before frosting

Apple Crunch

 Apple Crunch (Thanks to Ima Schwell)

Apple Mixture

Original Recipe: 5-6 apples: 1/2 Cup Sugar

5-6 Apples, sliced thin 

1 TBSP Lemon Juice

1 TBSP Cinnamon

Daniyel uses 8-10 apples:

2/3 cup sugar

1 1/4 TBSP Lemon Juice (or 3.75 tsp)

1 1/4 TBSP Cinnamon (or 3.75 tsp)

Crunch Mixture

2 Cups Flour

2 tsp baking power

3/4 Cup Sugar

Pinch salt

1/2 Cup shortening (we use canola oil)

1 egg, slightly beaten

1 tsp Vanilla Extract (we use 2 tsp)

Directions

Slice apples thinly -- to keep them white, soak them in water with lemon juice

Mix apples, cinnamon, lemon juice, sugar together

Mix Crunch ingredients together

Pam 9 x 13 pan

Spread 1/2 crunch mixture on bottom of pan

Spread all of apple mixture

Spread remaining 1/2 crunch mixture on top of apple mixture 

Sprinkle cinnamon and sugar on top (optional

Bake at 375 for 45 mins