Ingredients
1
(19.5-oz.) pkg. fudge brownie mix
1/2
cup oil
1/4
cup amaretto
2
eggs
1
cup slivered almonds, chopped
2 3/4
cups powdered sugar
1/2
cup butter, softened
1
teaspoon lemon juice
1/8
teaspoon salt
5
to 6 teaspoons amaretto
24
candy-coated almonds
Preparation
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with nonstick cooking spray. In large bowl, combine brownie mix, oil, 1/4 cup amaretto and eggs; beat 50 strokes with spoon. Stir in almonds. Spread in sprayed pan. Bake at 350°F. for 28 to 30 minutes. Place pan on wire rack; cool 45 minutes or until completely cooled.
In medium bowl, combine powdered sugar, butter, lemon juice, salt and 5 teaspoons amaretto; beat until fluffy, adding remaining amaretto if necessary for desired spreading consistency. Spread frosting over cooled brownies. Cut into squares; top each with almond.
