KitchenAid Mixer Brownies
KitchenAid Mixer Brownies are adapted from a recipe in the KitchenAid mixer manual. They are chewy, dense and sweet and have very crispy edges.
Servings 16
Cost 5
Equipment
Ingredients
- 8 oz/2 sticks salted butter divided use
- 4 oz/114 grams unsweetened chocolate best quality, chopped
- 2 cups sugar 14 oz/390 grams weight
- 1 teaspoon vanilla
- 3 large eggs
- 1 cup all-purpose flour 4.5 oz/126 grams
- ½ teaspoon salt increase to 1 if using unsalted butter
- 1 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350 degrees F. Line a 9x13 inch pan with nonstick foil.
- Melt 1 stick (4 oz) of the butter and chocolate in small saucepan over low heat or in the top of a double boiler; set aside to cool.
- Place remaining (4 oz) stick of butter, sugar and vanilla in mixer bowl.
- Using the the flat blade, beat on mixer speed 2 for about 30 seconds. Scrape side of bowl and increase speed to 6 and beat for 2 minutes. If the butter was still pretty cold, you might want to mix for another 2 minutes.
- Decrease to mixer speed 4 and add eggs, one at a time, beating for 15 seconds after each egg, scraping bowl often.
- Add cooled chocolate mixture and mix on Speed 2 for 30 seconds.
- Stop and scrape bowl, then add salt and flour and stir on a low speed until blended. Stir in nuts, then pour into the pan an bake for 30 minutes (not 45, which is what the book says).
- Let cool completely, then remove from the pan and cut into squares.
Notes
The original recipe gives a baking time of 45 minutes, but the correct time is more like 30 minutes. If you are unsure, check with a meat probe, but at 30 minutes I usually get over 212 degrees F.