Truffle-Topped Amaretto Brownies


1 (21.5 oz.) pkg. Pillsbury Fudge Brownie Mix
1/2 cup oil
1/3 cup water
2 tablespoons Amaretto extract
1 egg
3/4 cup chopped almonds or l/2 cup chopped Glace (candied) Red Cherries
1 (8 oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
1 cup (6 oz.) semi-sweet chocolate chips, melted
2 to 3 tablespoons Amaretto extract
1/2 cup semi-sweet chocolate chips
1/4 cup whipping cream
1/2 cup sliced almonds, toasted
Red glace cherries


Heat oven to 350'F Grease 13x9-inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in greased pan. Bake at 350'F. for 26 to 33 minutes or until set. DO NOT OVERBAKE. Cool completely. In small bowl, beat cream cheese and powdered sugar at medium speed until smooth. Add melted chocolate chips and 2 to 3 tablespoons Amaretto; beat until well blended. Spread filling mixture over top of cooled brownies. Refrigerate at least 1 hour or until firm. In small saucepan over low heat, melt l/2 cup chocolate chips and whipping cream, stirring constantly until smooth. Carefully spread evenly over chilled filling. Sprinkle with sliced almonds; garnish with candied cherries. Refrigerate at least 1 hour or until set; cut into bars. Store in refrigerator.

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