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Amaretto-Walnut Brownies

Yield Makes 15 brownies
If desired, sift powdered sugar over brownie squares before serving.


  • 1 cup coarsely chopped walnuts, toasted
  • 1/2 cup almond liqueur
  • 1 cup butter
  • 8 (1-ounce) unsweetened chocolate squares
  • 5 large eggs
  • 3 1/3 cups sugar
  • 1/4 cup Swiss mocha instant coffee mix
  • 1 tablespoon vanilla extract
  • 1 2/3 cups all-purpose flour
  • 1/8 teaspoon salt

How to Make It

  1. Soak chopped walnuts in liqueur 4 to 6 hours. Drain, discarding liqueur. Set walnuts aside.

  2. Melt butter and chocolate in a heavy saucepan over low heat.

  3. Beat eggs, sugar, and coffee mix at medium-high speed with an electric mixer 8 minutes. Gradually add chocolate mixture, beating at low speed until blended. Gradually add vanilla, flour, and salt, beating until blended. Stir in walnuts. Pour into a lightly greased aluminum foil-lined 13- x 9-inch pan.

  4. Bake at 350° for 35 to 45 minutes. Cool completely on a wire rack. Cut into squares.

  5. Note: For testing purposes only, we used International Coffees Suisse Mocha for coffee mix.