Chef Paulette's Katharine Hepburn's Brownies with Amaretto - WSMV News 4

Chef Paulette's Katharine Hepburn's Brownies with Amaretto

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1 stick unsalted butter

½ cup cocoa

1 teaspoon instant espresso

2 eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

2 tablespoons Amaretto

2/3 cup of sugar

¼ cup of flour

1 cup of chopped walnut pieces

pinch salt

Preheat oven to 325 degrees F.

Melt butter in a small saucepan. Stir in the cocoa and espresso until smooth. Remove from heat and let cool a bit. Pour into a medium mixing bowl and whisk in the eggs, one at a time. Stir in vanilla, almond extract, and Amaretto.

In a separate bowl, whisk together the sugar, flour, and salt. Stir dry ingredients into the wet ingredients. Stir until combined. Stir in the walnuts.

Pour batter into a 8x8-inch square pan that has been greased with a thin film of butter. Bake for about 40 minutes. Let brownies cool before cutting into squares.

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