This amaretto white chocolate brownie is just in time for the festive season. Soft and sweet, and spiked with a hint of delicious almond-flavoured amaretto, this white chocolate brownie is an ever-so-slightly indulgent treat. It would also make a wonderful festive gifts for friends, if you can bring yourself to share it!
Christmas is coming. Fast. But before then is my birthday. Born in early December, the family tradition growing up was no talk of Christmas until after my birthday. Years of following this rule means, I’ll be honest, that I’m usually a little Grinchy until mid-December. But the older I get, the harder that is to maintain.
Particularly now with small children who become delirious with Christmas cheer from somewhere around September. Our eldest daughter is nearly 4 so this is the first year that she truly understands what’s happening and gets crazed with excitement about even the smallest Christmas detail. Its pretty infectious.
So no more Grinch for me. The tree is up, the advent calendar ready and waiting, and the Christmas stockings are hung on the kids bedroom doors. And my mind has turned to Christmas baking. Christmas baking is the best! Rich, decadant and sweet flavours, and you can get a bit silly with the decoration as well. Plus its ok to add alcohol to just about every recipe. And this recipe is no exception.
This amaretto white chocolate brownie is the perfect way to kick things off. Soft and moist, sweet and decadent, with a gentle amaretto flavour. And it gave me an excuse to crack out the food colouring and edible glitter usually reserved for kids birthday cakes.
This beautiful amaretto while chocolate brownie is a lovely easy recipe, and quick to put together. The hint of almond flavour from the amaretto make this white chocolate brownie feel quite festive. Its delicious on its own, and very special served with a glass of amaretto on the rocks!
Baked for just 25 minutes it goes soft and cakey around the edges, and remains just a little bit gooey in the middle. I like my brownie to stand quite tall so I baked this in a loaf tin, but if you prefer a thinner brownie, by all means bake it in a larger tin. And as with any good brownie the flavour and texture improves with age so if you can wait two or three days to indulge, I promise you it will be worth the wait!
- Preheat the oven to 170C Bake. Line a 8 inch square cake tin with greaseproof paper, or if you want a high cake type result use a loaf tin.
- Cut the butter into small cubes and place it into a large bowl. Allow it to come to room temperature (to speed up this process, you can heat it gently in the microwave for 10 second bursts until soft. Do not melt).
- Add the sugar and beat the two together using a hand mixer until very pale and fluffy.
- Add the eggs and vanilla to the bowl and beat again for another 30 seconds.
- Add the Amaretto. (At this stage the mixture will look as though it has split. Don't worry, this is normal. Once you add the chocolate and flour it will look smooth and delicious again.)
- Break the chocolate into small chunks and add to a medium bowl. Melt the chocolate, either over a double boiler or in the microwave. To melt it in the microwave, heat the chocolate for 25 seconds at a time. Between each heating, take the bowl out of the microwave and stir the chocolate for a few seconds. Once the chocolate has half melted, reduce the time to 15 second bursts, stirring between each heating, until the chocolate is all melted and smooth.
- Stir the melted chocolate into the brownie mixture.
- Sift over the flour and fold in gently.
- Pour the mixture into the prepared tin and bake for 25 minutes.
- Remove from the oven and allow to cool in the tin before removing, slicing and decorating as you wish.