Chocolate Almond Brownie Cake Kitchenaid Mixer Recipes

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FUDGE BROWNIES (KITCHENAID MIXER)



Fudge Brownies (Kitchenaid Mixer) image

From KitchenAid Stand Mixer Cookbook. Recipe says it makes 36 brownies, but I must cut big brownies -- made about 25 or so.

Provided by KUKristen

Categories     Dessert

Time 1h

Yield 36 brownies

Number Of Ingredients 8

1 cup margarine or 1 cup butter, softened and divided
4 (1 ounce) unsweetened chocolate squares
2 cups sugar
1 teaspoon vanilla
3 eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup walnuts or 1 cup pecans, chopped

Steps:

  • Melt 1/2 cup margarine/butter and chocolate in small saucepan over low heat; set aside to cool.
  • Place remaining 1/2 cup margarine/butter, sugar and vanilla in mixer bowl.
  • Attach bowl and flat beater to mixer.
  • Turn to Speed 2 and mix about 30 seconds.
  • Turn to Speed 6 and beat about 2 minutes.
  • Turn to Speed 4.
  • Add eggs, one at a time, beating about 15 seconds after each addition.
  • Stop and scrape bowl.
  • Add cooled chocolate mixture.
  • Turn to Speed 2 and mix about 30 seconds.
  • Stop and scrape bowl.
  • Add all remaining ingredients (flour, salt, nuts).
  • Turn to Stir Speed and mix until well blended, about 30 seconds.
  • Pour into greased and floured 13x9x2-inch baking pan.
  • Bake at 350 degrees for 45 minutes.
  • Cool in pan on wire rack and cut.

CHOCOLATE ALMOND BROWNIE CAKE- KITCHENAID MIXER



Chocolate Almond Brownie Cake- Kitchenaid Mixer image

Make and share this Chocolate Almond Brownie Cake- Kitchenaid Mixer recipe from Food.com.

Provided by BamaKathy

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 12

7 (1 ounce) semi-sweet chocolate baking squares
1/2 cup butter
3 eggs, separated
1/2 cup sugar
1/2 teaspoon almond extract
2 tablespoons all-purpose flour
1 (1 ounce) semisweet baking chocolate square
1 teaspoon vegetable shortening
1/2 cup whipping cream
1 tablespoon powdered sugar
1/4 teaspoon almond extract
2 tablespoons sliced almonds

Steps:

  • Melt chocolate and butter in medium saucepan over low heat, stirring constantly. Remove from heat; cool slightly.
  • Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 8 and whip one to two minutes until stiff peaks form. Place egg whites in another bowl. Clean mixer bowl and wire whip.
  • Place chocolate mixture, sugar, and almond extract in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 4 and beat about one minute. Stop and scrape bowl. Continuing on speed 4, add egg yolks, one at a time, beating about 30 seconds after each addition. Continuing on speed 4, add flour and beat about fifteen seconds. Gently fold egg whites with spatula.
  • Spoon batter into 8-inch springform pan that has been greased and floured on bottom only.
  • Bake at 375 degrees for 20-25 minutes, or until set in center. Cool completely on wire rack before glazing. Clean mixer bowl.
  • To make glaze, melt chocolate and shortening in small saucepan over low heat, stirring to blend. Drizzle over cool cake.
  • To make topping, place cream, powdered sugar, and almond extract in mixer bowl. Attach wire whip and bowl to mixer. Turn to speed 10 and whip 30-60 seconds, or until stiff peaks form. Spoon whipped cream in ring over top of cake. Sprinkle with almonds. Store in refrigerator.

Nutrition Facts : Calories 194.8, Fat 14.3, SaturatedFat 8.3, Cholesterol 65.1, Sodium 58.4, Carbohydrate 16.9, Fiber 0.9, Sugar 14.6, Protein 2.2

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