I will be your valentine forever if boozy brownies are involved.
Amaretto brownies, to be exact. Or one giant heart filled with amaretto brownies — the perfect gift. I tend to go a little overboard online, so hearts everywhere felt appropriate.
Quick aside: I’m obsessed with the Le Creuset heart-shaped Dutch ovens. They’re tiny and charming — perfect for kitchen decor once the holidays are over and ideal for making something sweet for one or two people. The rose color I bought is adorable, though there was a mauve-ish option I considered. The red one is cute, too.
I’ve shaped food into hearts before — heart-shaped pizza and heart-shaped brownies are a favorite Valentine’s Day combo around here. These amaretto brownies amplify my love of almond-flavored desserts. If there’s a hint of almond in a sweet, I’m instantly on board.
I adapted this recipe from King Arthur Flour because I didn’t want to test and tweak for a tiny one-quart heart dish that few people own. The full batch fits a 9×13-inch pan; I split the batter between the heart dish and an 8×8-inch pan, which worked perfectly.
These brownies are chewy, fudgy, and rich — exactly what a brownie should be. Cake-like brownies? I’ll pass. If I want cake, I’ll eat cake. For brownies, give me dense, gooey texture every time.
Made in the little heart dish, the batch is perfect for two or four people — or one very indulgent person. Serve warm with vanilla ice cream, toasted sliced almonds (Trader Joe’s has great ones), a drizzle of melted chocolate, and festive sprinkles if you’re feeling celebratory.
Amaretto Brownies
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Ingredients
- 1 cup unsalted butter cut into pieces
- 6 ounces semi-sweet chocolate chopped
- 2 cups sugar
- 3 large eggs lightly beaten
- 2 tablespoons amaretto liqueur
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon instant espresso powder
- 1/2 teaspoon salt
for serving
- vanilla ice cream
- toasted almonds
Instructions
- Preheat the oven to 400°F. Lightly spray your pan with baking spray or nonstick spray.
- In a large bowl, melt the butter and chopped chocolate. I melted mine in the microwave in 30-second increments, stirring until smooth.
- Whisk the sugar into the melted chocolate mixture and let it cool for about 5 minutes. Whisk in the eggs one at a time, then add the amaretto, vanilla, and almond extract. Stir in the flour, espresso powder, and salt until the batter comes together. Pour into a 9×13-inch pan, or split between a 1-quart heart dish and an 8×8-inch pan.
- Bake for 18 to 20 minutes, until the center is just set. Remove and let cool slightly. If serving straight from a skillet or the heart dish, serve within 10 to 15 minutes topped with ice cream, toasted almonds, and melted chocolate.
Notes
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Too cahyute!