Amaretto Brownies

  • Yield: 32 servings


3tablespoons tub margarine
4ounces light cream cheese, room temperature
3cups confectioners' sugar
1teaspoon almond extract
1-2tablespoon milk
1-- (1-ounce) square semi-sweet chocolate
2teaspoons tub margarine
6tablespoons cocoa powder
1tablespoon sugar
1tablespoon cornstarch
1/4cup corn syrup
1tablespoon skim milk
1tablespoon Amaretto


  1. Prepare the brownie mix according to directions.  Bake in a 9×13-inch pan. 
  2. To prepare the icing.  Cream margarine and cream cheese together, adding confectioners' sugar and almond extract.  Add just enough milk to make smooth and spreadable.  Spread over cooled brownies. 
  3. To prepare the topping.  Melt chocolate square and margarine.  Mix cocoa powder, sugar and cornstarch.  Stir corn syrup and milk into cocoa mixture gradually.  Add to melted chocolate and continue cooking, stirring until well mixed and smooth.  Remove from heat.  Mix in Amaretto.  Cool slightly.  Spread over icing.  Refrigerate until firm.  Cut into small squares.

Recipe reprinted with permission from The Junior League of Baton Rouge’s River Road Recipes III (Baton Rouge, Louisiana, 1994).


Nutritional Info *per serving

  • Calories 148
  • Fat 3.6
  • Cholesterol 9mg
  • Sodium 99mg