Salvadorian Amaretto Chocolate Brownies with Walnuts

Salvadorian Amaretto Chocolate Brownies with Walnuts

Ingredients:

• 2 sticks unsalted butter, plus more for pan
• 6 ounces 70% coco chocolate
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• Pinch salt
• 4 large eggs
• 2 cups sugar
• 1/3 cup Salvadorian Amaretto liqueur
• 1 1/2 cups walnuts
• Powdered sugar, for garnish

Directions:

1. Preheat oven to 350 degrees F.
2. Grease baking pan thoroughly with butter so the brownies don't stick
3. Melt butter and chocolate over a double-boiler (bowl over a pot of boiling water) and stir gently until smooth and shiny
4. Remove from the heat and cool slightly
5. Sift together flour, baking powder, and salt into a mixing bowl and set aside
6. Whisk together eggs, sugar and amaretto in a mixing bowl until combined
7. Pour in chocolate mixture and continue to whisk until combined
8. Add flour mixture, then add walnuts and incorporate with a spoon
9. Transfer batter to baking pan and bake for 40 to 45 minutes or until a knife comes out clean when inserted into the middle of the pan
10. Let cool completely and serve

Commentary:
I first saw this recipe on the Food Network show Tyler's Ultimate. It looked mighty good. When I went to go make them I decided to up the amount of Amaretto so that you could taste its almondy goodness....and mmmm they were mighty good. You should make sure to keep an eye on these while they are in the over so they dont overcook and get dry on you. This is a good one for the chocolate and nut lovers. Hope yall enjoy!

Salvadorian Amaretto Apple Pecan Muffins

Salvadorian Amaretto Apple Pecan Muffins

Ingredients:

• 1 cup Salvadorian Amaretto
  
• 2 cups sugar
• 2 cups grated apples
• 1 cup pecans
  
• 1 cup (2 sticks) butter
• 2 teaspoons ground cinnamon
• 2 teaspoons freshly grated nutmeg
• 1/2 teaspoon ground cloves
• 2 teaspoons baking soda
• 11/2 cups all-purpose flour
• 2 cups wheat flour

Directions:

1. Preheat the oven to 350 degrees F
2. Combine the Amaretto, sugar, apples, , butter, cinnamon, nutmeg, and cloves in a saucepan and bring to a boil
3. Remove the pan from the heat and cool completely
4. In a large bowl sift baking soda and flour together
5. Add the cooled mixture to the bowl, nuts and stir until blended
6. Fill greased miniature muffin tins with batter to the top
7. Bake for 20 minutes.

Commentary:
So I have to thank Paula Deen for showing me the shell for this recipe. She made her's with water instead of Amaretto and raisins instead of pecans...silly lady! I bet you are wondering what is making this a Salvadorian dish? Its the amaretto I got from El Salvador. If you dont have any on hand feel free to use any Amaretto, but note it is no longer a Salvadorian Dish. I am not a fan of cooked fruit, but these are delicious. The pecans help me get over my cooked fruit phobia. Once you make them you will be in love. They are the moistest muffins I have ever made and they are tasty as hell! I hope you all enjoy.