Saturday, May 28, 2016
Frosted Old-Fashioned Amaretto Brownies by Ken Berry - from "Home Plate Cookbook" (1998)
2 cups sugar
1 3/4 sticks butter, melted
4 eggs, beaten
2 cups flour
1/4 tsp. salt
4 tbsp. cocoa powder or 2 squares unsweetened baking chocolate, melted
2 tbsp. amaretto
1 cup chopped pecans (optional)
frosting (see recipe below)
Preheat oven to 350 degrees.
Combine sugar with melted butter; stir in eggs. Add flour, salt, cocoa/chocolate, and amaretto; stir well. Stir in pecans if desired (mixture will be thick).
Spread mixture onto a greased jellyroll pan. Bake 12-15 minutes. Frost while brownies are still warm.
4 tbsp. butter
2 tbsp. cocoa powder
4 tbsp. hot water
2 cups powdered sugar
2 tsp. amaretto
Melt butter in a medium saucepan over medium heat. Add cocoa powder and stir well.
Remove pan from heat, and stir in hot water. Add powdered sugar and amaretto; mix until smooth.
Outfielder Ken Berry played for the Chicago White Sox from 1962-70.
Those were some lean years for the Sox, with no postseason appearances during that stretch. However, Berry made the AL All Star team in 1967 and enjoyed a 20-game hitting streak with the Sox that same year.
After the 1970 season (one of the worst in Chicago history), he was traded to the California Angels. He spent three seasons there, and was then traded to Milwaukee, where he played the 1974 season before being released again. He signed on with Cleveland for the start of the 1975 season, but was released in June of that year and retired.
Berry offered up this tasty recipe to the Home Plate Cookbook for Amaretto-infused brownies and frosting, and it is fantastic. Basically, it's brownies, but the Amaretto liqueur gives them a bonus hit of almond flavour. I added the optional pecans to add some nuts to the mix.
Overall this is an easy recipe that rewards you with a pan of distinctively dalashous brownies.