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| 1/2 Tasse | butter |
| 2 x ca. 30 g | chocolate Semisweet |
| 2 | Eggs well beaten |
| 3/4 Tasse | sugar |
| 1/2 Tasse | flour |
| 1/4 Teelöffel | salt |
| 1/2 Tasse | pecans chopped |
| 1/4 Tasse | amaretto liqueur |
| 3 Esslöffel | butter |
| 1 Prise | salt |
| 1 1/2 Tasse | Confectioner's sugar |
| 4 1/2 Teelöffel | amaretto liqueur |
| 4 1/2 Teelöffel | Cocoa butter |
| 4 1/2 Teelöffel | coffee hot |
| 1/3 Tasse | Confectioner's sugar |
| 1 Prise | salt |
| 1/4 Teelöffel | almond extract |
| 1/4 Tasse | Half-and-half |
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Preheat oven to 325 degrees. Melt butter and chocolate in a saucepan over low heat. Remove from heat, let cool. Then stir in eggs. Add sugar, flour, salt and pecans, mixing well. Pour batter in a greased 8" square pan and bake for 30 to 35 minutes. Brownies should still be soft. Remove from oven and let cool slightly. Poke holes in brownies with fork, and pour amaretto liqueur over top. Refrigerate overnight. Spread Chocolate Amaretto Frosting over brownies and then drizzle White Almond Icing in a criss-cross pattern on top.
Chocolate Amaretto Frosting: Combine butter, sugar, salt, amaretto liqueur, cocoa powder and coffee and beat until smooth.
White Almond Icing: Combine sugar, salt and almond extract. Add half-and-half a little at a time, mixing until smooth.
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