A Big Amaretto Brownie Heart.
I will be your valentine forever if boozy brownies are involved.
Amaretto brownies to be exact. Or one very large heart full of amaretto brownies because that sounds like the best gift ever. And I do things on the internet where life is lived in excess. So many hearts!
First. I am OBSESSED with the Le Creuset heart dutch ovens! Much like my obsession with the Staub Pumpkins in the fall, these are just too cute to pass up. I basically use them as décor in the kitchen once Christmas decorations come down. If I could decorate my entire house in hearts? I would.
They are also tiny. This one is just over one quart so it’s easy to store but also nice when making something for one or two people! When I bought it, they had this rose color and another mauve color or something of the sort. I sort of wish I had gone with the mauve-y more purpleish one. The red is cute too!
Because seriously? These brownies take my love for amaretto and almond flavored things OVER THE TOP.
I mean, I like almonds. But cake that tastes like almonds? Amaretto sours? I’m all over that! Any dessert that has a touch of almond is the dessert for me.
I based my recipe on this one from king Arthur flour because I wasn’t too sure about developing something specifically for one small one quart heart shaped dish that only a handful of people have.
You know? STRESS.
This full recipe can fit in a 9×13-inch pan, so I made it work in the heart dish and then made a second in an 8×8-inch square pan. It was perfect!
I love these because they are CHEWY brownies. Chewy and fudgy and all around rich which is exactly what I want out of a brownie. Seriously, why would anyone ever want a brownie that is cake-like? Wouldn’t you just eat… cake? Makes noooo sense to me at all.
When made in the little heart dish, it’s the perfect treat for two or four. Or uhh…. one?
Serve it warm, top it with ice cream, some honey roasted sliced almonds (Trader Joe’s has the BEST!) and festive sprinkles because… well… sprinkles. Sprinkles forever!
Really. If I was left to my own devices I would basically live in a gingerbread house.
- 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
- vanilla ice cream for serving
- toasted almonds for serving
- Preheat the oven to 400 degrees F. Lightly spray your pan with baking spray or nonstick spray.
- In a large bowl, melt the butter and the chopped chocolate. I did this in the microwave in 30 second increments, stirring after each time until melted.
- Once melted, whisk the sugar into the brownies. Let the mixture cool for 5 minutes. Whisk in the eggs one at a time. Whisk in the amaretto and vanilla and almond extract. Stir in the flour, espresso powder and salt. Mix until the batter comes together. Pour the batter in a 9x13-inch pan. I used the 1 quart heart dish, as well as an 8x8 inch square dish.
- Bake the brownies for 18 to 20 minutes, or until the center is just set. Remove the brownies and let cool slightly. If you make them in a skillet or want to serve them right in the dish, serve within 10 to 15 minutes and top with ice cream, sprinkles, toasted almonds and melted chocolate,