Categories: Brownies, Cakes, Desserts, Brian 
      Yield: 16 pieces 
  
----------------------------------BROWNIES---------------------------------- 
    1/2 c  Butter 
      2 oz Semisweet chocolate 
      2    Eggs, well beaten 
    3/4 c  Sugar 
    1/2 c  Flour 
    1/4 ts Salt 
    1/2 c  Pecans, chopped 
    1/4 c  Amaretto liqueur 
 
------------------------CHOCOLATE AMARETTO FROSTING------------------------ 
      3 tb Butter 
        ds Salt 
  1 1/2 c  Confectioner's sugar 
  4 1/2 ts Amaretto liqueur 
  4 1/2 ts Cocoa butter 
  4 1/2 ts Hot coffee 
 
-----------------------------WHITE ALMOND ICING----------------------------- 
    1/3 c  Confectioner's sugar 
        ds Salt 
    1/4 ts Almond extract 
    1/4 c  Half-and-half 
  
  Preheat oven to 325 degrees. Melt butter and chocolate in a saucepan 
  over low heat. Remove from heat, let cool. Then stir in eggs. Add 
  sugar, flour, salt and pecans, mixing well. Pour batter in a greased 
  8" square pan and bake for 30 to 35 minutes. Brownies should still be 
  soft. Remove from oven and let cool slightly. Poke holes in brownies 
  with fork, and pour amaretto liqueur over top. Refrigerate overnight. 
  Spread Chocolate Amaretto Frosting over brownies and then drizzle 
  White Almond Icing in a criss-cross pattern on top. 
  CHOCOLATE AMARETTO FROSTING: Combine butter, sugar, salt, amaretto liqueur, 
  cocoa powder and coffee and beat until smooth. 
  WHITE ALMOND ICING: Combine sugar, salt and almond extract. Add 
  half-and-half a little at a time, mixing until smooth.