Amaretto brownies are rich and fudgy with a deep almond flavor and so much chocolate that you’ll need a glass of milk to eat them.
So, you guys may have figured out that I have a little bit of a thing for anything almond-flavored. The almond-flavored cake from Federal Bake Shop that inspired these cookies is one of my favorite things on earth (no one bought me any for my birthday, and I could not rest until I got some), and gosh, I love Jergen’s lotion for that lovely cherry-almond scent that makes me think of my grandmother every time I smell it.
Amaretto is not the least of my almond obsessions. I’ll add it to anything. Okay, maybe not anything, but I love an amaretto sour and when I drink coffee in the afternoon a generous slosh of amaretto is never out of the question. Amaretto and chocolate? Why, yes please. You didn’t have to ask.
When it comes to brownies, I like for mine to be thick and fudgy. Cake-like brownies? Why is that a thing? I really don’t understand. I want thick, chewy, and ultra-chocolatey. If there are chocolate chips involved, even better. Unlike regular baking chocolate, chocolate chips hold their shape when baked into batters so when they cool you get the bite of a chocolate chip in your baked goods. This warms my heart.
For these amaretto brownies, I started with a recipe from my Cook’s Illustrated Baking Book. If I need a starting point for a baked good, that book almost always has the answers…I recommend it to all of my baking friends. It never lets me down. I stirred some amaretto in (of course), but I also added some pure almond extract to make my amaretto brownies extra almondy. You’ll want to do the same, trust me.
Of course, if you don’t like amaretto, you can leave it out and make plain brownies instead of amaretto brownies – just use vanilla extract instead of almond extract. I’m not really sure why you would do that, but that’s your business, not mine.
If you need a rich and sinfully chocolatey yet super-easy dessert this weekend, make these amaretto brownies!
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Yield: 16-32 brownies
15 minPrep Time:
40 minCook Time:
55 minTotal Time:
- 7 ounces semisweet or bittersweet chocolate, chopped
- 8 ounces unsalted butter, cut into 4 pieces
- 3 tablespoons unsweetened cocoa powder
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup amaretto
- 2 teaspoons almond extract
- 1/2 teaspoon salt
- 1 cup (5 ounces) all-purpose flour
- 1 cup chocolate chips
- Preheat the oven to 350 degrees. Line an 8x8 inch square baking pan with parchment paper or aluminum foil and spray with cooking spray or butter.
- Place the chocolate and the butter in a microwave-proof bowl. Heat at 50% power for 30 seconds at a time, stirring each time, until completely melted and smooth. Stir in the cocoa powder and set aside to cool slightly.
- In another medium bowl, whisk together the eggs, sugar, amaretto, almond extract, and salt. Add the chocolate mixture and whisk until completely combined. Use a rubber spatula to stir in the flour then the chocolate chips.
- Spread the brownie batter into the prepared pan. Bake for 35-40 minutes, until just a few crumbs cling to a toothpick inserted in the center of the brownies. Cool completely on a wire rack. Cut into squares and serve.