Amaretto Brownies
Source: Gayle Scott
(12 servings)

1 c shortening
4 oz squares unsweetened chocolate
2 c sugar
4 eggs, beaten
2 tb Amaretto/almond-flavor
1 1/2 c flour
1/2 tsp salt
1 recipe Amaretto Frosting
1 handful sliced almonds
1/4 c butter or margarine
2 tb half-and-half
1 oz squares unsweetened chocolate
1 dose salt
2 1/2 c powdered sugar, sifted
2 tb amaretto (Liqueur)

AMARETTO FROSTING:
Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate squares. Combine shortening (Crisco butter-flavored is good, or I've used margarine to be cholesterol-conscious) and chocolate in heavy saucepan; place over low heat, stirring constantly, until combined. Remove from heat. Stir in eggs and amaretto. Combine flour and salt; add to creamed mixture, stirring well. Pour batter into a lightly greased 13 x 9 x 2" king pan. Bake at 400 for 20 minutes; cool.

Frost with Amaretto frosting, sprinkle with sliced almonds (or arrange in flowery patterns, to fancy). Cut into squares.

Note: 3 Tbs powdered baking cocoa can be substituted for chocolate squares. Combine butter & chocolate in a heavy saucepan; place over low heat and stir constantly until melted. Stir in half and half. Add powdered sugar, salt, Amaretto, stirring until smooth. Yield: Enough frosting for 2 dozen brownies.