1 c Shortening
4 oz Sq unsweetened chocolate
2 c Sugar
4 Eggs; beaten
2 T Amaretto
1 1/2 c Flour
1/2 t Salt
Handful sliced almonds —————————–AMARETTO FROSTING—————————– 1/4 c Butter or margarine
2 T Half-and-half
1 oz Sq unsweetened chocolate
1 ds Salt
2 1/2 c Powdered sugar, sifted
2 T Amaretto
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 and cool. 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). 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. (Original recipe from Gayle Scott, Chesapeake, VA) Shared by JUDY VOCELKA, Prodigy ID# NFXS18B.