-
1
Heat oven to 350'F Grease 13x9-inch pan.
-
2
In large bowl, combine all brownie ingredients. Beat 50 strokes by hand.
-
3
Spread batter in greased pan. Bake at 350'F. for 26 to 33 minutes or until set. DO NOT OVERBAKE. Cool completely.
-
4
In small bowl, beat cream cheese and powdered sugar at medium speed until smooth.
-
5
Add melted chocolate chips and 2 to 3 tablespoons Amaretto; beat until well blended.
-
6
Spread filling mixture over top of cooled brownies.
-
7
Refrigerate at least 1 hour or until firm.
-
8
In small saucepan over low heat, melt l/2 cup chocolate chips and whipping cream, stirring constantly until smooth.
-
9
Carefully spread evenly over chilled filling.
-
10
Sprinkle with sliced almonds; garnish with candied cherries.
-
11
Refrigerate at least 1 hour or until set; cut into bars.
-
12
Store in refrigerator.
-
13
TIPS: * if using almond extract instead of Amaretto, increase water in brownies to 1/2 cup; use almond extract and 2 tablespoons milk in filling.
-
14
** To toast almonds, spread on cookie sheet. Bake at 350'F. for 5 to 10 minutes or until light golden brown, stirring occasionally. Or, spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 3 to 4 minutes or until light golden brown, stirring frequently.
