As much as I love baking from scratch, sometimes I just need a quick chocolate fix. Ladies, ya feel me there, right?
Well, satisfying my chocolate demons in a hurry can be challenging if there are no gluten-free bakeries nearby, so it has to come down to a gluten-free brownie mix (courtesy of Cherrybrook Kitchen), a mixing bowl and a mini bottle of Disaronno.
Yes…I said Disaronno. For those times when chocolate isn’t enough. It’s rare, but it happens.
Honestly, the amount of amaretto liqueur added isn’t enough to make you feel like going streaking while belting out some random Queen song, but if you ARE having a day when chocolate isn’t enough, just spring for the bigger bottle and pour yourself a glass (or two?) while you wait for the brownies to bake. You’ll be belting out Bohemian Rhapsody in your underwear in no time.
One thing I know is this: Disaronno should go by the alias “sex extract” because that’s how amazing these little bite-size bombshells turned out with only a couple tablespoons added to the mix.
They were moist, chocolate-y and rich with an undertone of bold amaretto that makes them taste very gourmet and truffle-esque.
Now that your mouth is watering, I’ll tell you exactly how to make these in your own kitchen. You’ll soon be transported into a magical world of chocolate and liqueur. Though if you eat the whole batch you’ll more than likely be transported straight into chocolate-induced coma.
But don’t worry, we’re all adults here. Nobody is going to steal your shoes or write vulgarities on your face with Sharpie like they did in college.
Amaretto Brownie Bites
1 package gluten-free brownie mix
2/3 cup water
1/3 cup melted butter (I used light butter)
2 Tbsp unsweetened applesauce
2 Tbsp Disaronno
1 tsp almond extract
Optional: chopped almonds, 1/2 tsp cherry extract, or dark chocolate chips
Preheat oven to 350. Whisk together brownie mix, butter, water and applesauce until no lumps remain. Add in Disaronno and almond extract and any additional ingredient you choose. Mix into batter well.
Pour into a greased mini muffin tin and bake for 12 minutes. Remove and allow to cool before removing each brownie from the tin.
Store in airtight container for up to a week.
Alright, now that you’ve got the recipe, don’t forget to post any photos if you make them at home on our Facebook Page. Also on Tuesday, Every Which Whey will feature a guest post from Brianna, a fellow food blogger from my Alma Mater, the University of Florida. Her blog is called Hungry Gator Gal. Check it out to see all her other delicious recipes.
Question: What is your go-to food when you’ve had a bad day?