Amaretto Heart Brownies (Vegan) (Edit recipe)

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This small-batch brownie recipe is perfect for the upcoming Holiday of Love. Six rich and fudgy heart-shaped brownies filled with dark chocolate and Amaretto liqueur and topped with a lovely Amaretto buttercream. They are easy to prepare, dairy- and egg-free, and absolutely addictive. Bake these cuties as a sweet treat for yourself or the one that you love. If you want to make them alcohol free, almond extract can easily be substituted in for the amaretto.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

25 minutes

INGREDIENTS

15

Serves: 6

Ingredients

Amaretto Brownies

80 grams Dark Chocolate
4 Tbsp Plant-Based Butter
1 cup Cane Sugar
.25 tsp Baking Soda
1 cup All Purpose Flour
.5 Tbsp Vanilla Extract
2 Tbsp Flaxseed Meal
4 Tbsp Water
2 Tbsp Amaretto, (or sub 1 tsp of almond extract)

Amaretto Buttercream

1 cup Powdered Sugar
4 Tbsp Plant-Based Butter
1 Tbsp Dairy-Free Whipping Cream
.5 Tbsp Amaretto, (or sub 1/4 tsp of almond extract)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To prepare the brownies: To a small bowl, add the ground flax seed, water and amaretto; stir to combine and set aside to thicken - 5 to 10 minutes.
Preheat the oven to 350F and line an 8×8 square pan with parchment paper.
To a small pot, add the chocolate and butter. Place the pot over medium heat until the chocolate and butter have melted. Stir the mixture to combine and set the pot aside.
To a medium bowl, add the sugar and flax seed mixture. With a hand mixer on medium-high speed, blend the sugar and flax mixture for 2 minutes.
Add the chocolate/butter mixture and vanilla extract and continue blending on medium-high speed for another 30 seconds.
Add the flour and baking soda and blend on medium speed just until combined.
Pour the batter into the prepared pan and bake for 25 minutes.
Allow the brownies to rest in the pan for 15 minutes and then precut the hearts with your cutter. Once the brownies cool to room temperature, cut the hearts out completely. (See notes below)
To prepare the buttercream: To the bowl of a stand mixer, add the butter. Cream the butter on medium-high speed with a balloon whisk attachment for 2 to 3 minutes.
Add the powdered sugar and continue whipping on medium-high for another minute.
Add the Amaretto Liqueur and heavy cream and continue whipping on medium-high for another 3 minutes.
Fill a piping bag, fitted with the tip of your choice, with the buttercream. Pipe equal amounts of frosting over each of the 6 heart shaped brownies.
Once frosted, the brownies are ready to serve. Store the brownies at room temperature in an airtight container.

Notes

1) I used Disaronno Originale Amaretto Liqueur, they use no animal products or byproducts in the making or filtering of the liqueur. 2) I used a 3 in x 2½ in heart shaped cutter and was able to cut out 6 hearts. 3) I found it helpful to press down the edges of the brownie as soon as I removed it from the oven. This gave me an even surface to work with, and it made cutting out the hearts easier.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	532
Fat:	21 g
Carbohydrates:	80 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	139 mg
Fiber:	2 g
Sugars:	55 g
Sugar Alcohol:	0 g
Calculated per serving.