Chocolate Almond Brownie Cake Kitchenaid Mixer Recipes

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

Ingredients

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

Ingredients

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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