---------- Recipe via Meal-Master (tm) v8.02
  Categories: Brownies, Cakes, Desserts, Brian
       Yield: 16 pieces
     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.