Amaretto Heart Brownies (Vegan)
A light Amaretto buttercream covers a dense, fudgy brownie infused with the delicious taste of Amaretto liqueur. They are incredibly tasty, simple to make, and dairy-free.
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.
What you will need:
Dark chocolate and Amaretto Liqueur are a must for this recipe. If you do not want to use the Amaretto, you can substitute a little almond extract in its place. All other ingredients are basic pantry items.
- all purpose flour
- baking soda
- cane sugar
- vanilla extract
- Amaretto Liqueur – I used Disaronna Originale
- plant based butter with salt
- dark chocolate – I used Lindt Excellence 70% bar
- ground flax seed
- powdered sugar
- plant based heavy cream
How to:
Let’s get started by preheating the oven to 350F and lining an 8×8 square pan with parchment paper. Next, we are going to prepare the “egg” replacement. To a small cup or bowl, add the ground flaxseed, water, and Amaretto liqueur. Stir the ingredients together until well combined and set aside for 5 to 10 minutes. The chocolate and butter need to be melted. Place both in a small pot and place the pot over medium heat. Once melted, stir well and set the mixture aside.
To a medium bowl, add the sugar and the ground flaxseed mixture. With a handheld mixer, on medium-high speed, blend the sugar and flax mixture together for 2 minutes. To the sugar mixture, add the chocolate/butter mixture and the vanilla extract. Continue blending on medium-high speed for another 30 seconds. Add the flour and baking soda to the wet ingredients and blend on medium speed just until well combined. Pour the batter into the prepared pan and bake for 25 minutes. A toothpick inserted should come out with just a little batter on it, and the edges should be set. I found it helpful to press the edges of the brownie down just a little so they are even with the middle of the brownie. This should be done as soon as the brownies come out of the oven as it will make cutting out the hearts easier. Allow the brownies to rest in the pan for 15 minutes and then pre-cut your hearts. This will make fully cutting the hearts out easier once the brownies have cooled to room temperature.
To make the Amaretto buttercream, add the room temperature butter to the bowl of a stand mixer. Cream the butter with a balloon whisk attachment on medium-high for 3 minutes. To the creamed butter, add the powdered sugar. Continue blending on medium-high for another minute or two or until the ingredients have come together. Add the heavy cream and Amaretto liqueur and continue blending on medium-high for another 3 minutes. Add the buttercream to a piping bag fitted with the tip of your choice. Once the brownies are room temperature, the buttercream can be piped over them. Store the frosted brownies at room temperature in an airtight container.
Alright, let’s get started. Please make, bake and enjoy!
Amaretto Heart Brownies (Vegan)
Ingredients
Amaretto Brownies
- 80 grams dark chocolate
- 56 grams / 4 tbsp plant based butter with salt
- 1 cup / 192 grams cane sugar
- ¼ tsp baking soda
- 1 cup / 120 grams all purpose flour
- 2 tbsp ground flax seed
- 4 tbsp water
- 2 tbsp Amaretto Liqueur
Amaretto Buttercream
- 1 cup / 120 grams powdered sugar
- 4 tbsp plant based butter with salt
- 1 tbsp plant based heavy cream
- ½ tbsp Amaretto Liqueur
Instructions
Amaretto Brownies
- To a small bowl, add the ground flax seed, water and amaretto; stir to combine and set aside.
- 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. ***I used a 3 in x 2½ in heart shaped cutter and was able to cut out 6 hearts.***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.
Amaretto 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 air tight container.
