AMARETTO BROWNIES

FOR THE BROWNIES:
1 package Pillsbury Rich & Moist Fudge Brownie Mix
1/2 cup oil
1/4 cup amaretto
2 eggs
1 cup slivered almonds -- chopped
FOR THE FROSTING:
2 3/4 cups powdered sugar
1/2 cup butter
1 teaspoon lemon juice
1/8 teaspoon salt
6 teaspoons amaretto, divided use
24 candy-coated almonds

Heat oven to 350 degrees F. Spray bottom only of 13x9-inch pan with nonstick cooking spray.

In large bowl, combine brownie mix, oil, 1/4 cup amaretto and eggs; beat 50 strokes with spoon. Stir in almonds. Spread in sprayed pan.

Bake at 350 degrees F for 28 to 30 minutes. Place pan on wire rack; cool 45 minutes or until completely cooled.

TO MAKE THE FROSTING:
In medium bowl, combine powdered sugar, butter, lemon juice, salt and 5 teaspoons amaretto; beat until fluffy, adding remaining amaretto if necessary for desired spreading consistency.

Spread frosting over cooled brownies. Cut into squares; top each with almond.

Servings: 24
Source: Pillsbury Classic Cookbooks, November 2000