Chocolate Soufflé Brownies

Souffle Brownies |

We_Should_Cocoa_V3 It’s been a while since I’ve had the time to participate in the We Should Coca Challenge and I’ve missed it!  I was very happy when this month’s challenge started and our host, Katie from Recipe for Perfection, announced that the theme was using chocolate in brownie-form.  Brownies are one of my favorite cookies on the planet.  I really have more recipes for them than I can bake in a lifetime, but I knew right away that I wanted to try making Soufflé Brownies.

I was recently looking at a copy of Rosie’s Bakery Chocolate-Packed  Jam-Filled Butter-Rich No Holds Barred Cookie Book by Judy Rosenberg and her recipe for Chocolate Soufflé Brownies caught my eye.  Soufflé brownies are a rich chocolate brownie baked in two separate layers  The first layer is a decadent and fudgy egg-leavened brownie.  Poured on top of that is a mousse/truffle-like layer made from cream, chocolate and eggs and the the whole thing is baked together until the topping is just barely set.

The brownies are incredibly rich, I’ve never been so satisfied with a 1 inch square cookie!  The layers aren’t as visible as I thought they’d be in the sliced bars, but texture-wise I can tell the difference.  Think of the darkest, fudgiest moist brownie you’ve ever had and top that with a whipped truffle-y layer.  The brownies are extra tall as I didn’t have the required 9-inch pan, but that doesn’t bother me a bit.   I also cut back on the sugar slightly as we like bittersweet brownies the best.  I also topped them after baking with a little drizzle of melted pink peppermint kisses left over from the holidays as a nod to the upcoming Valentine’s Day holiday.  My Valentine will love these!

5.0 from 1 reviews
Chocolate Soufflé Brownies
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 36
  • For the Brownie base:
  • 3½ ounces (99g) unsweetened chocolate, chopped
  • 10 tablespoons (1¼ sticks,141.75g/5oz) butter
  • ¾ cup (149g/5.25oz) granulated sugar
  • ½ teaspoon vanilla extract
  • 3 large eggs at room temperature
  • ½ cup (70g/2.4oz) all-purpose unbleached flour
  • For the Topping:
  • ¾ cup heavy whipping cream
  • 2 ounces (56.5g) unsweetened chocolate, chopped
  • 4 ounces (113g or ¾ cup) bittersweet or semisweet chocolate chips
  • 3 large eggs at room temperature
  • 5 tablespoons (56.5g/2oz) sugar
  • Drizzle: (optional)
  • 2 oz (56.5g) melted pink peppermint kisses
  1. Preheat the oven to 325F/165C and line a 9 inch square baking pan with foil and grease the foil.
  2. Melt the butter in the microwave or in a small saucepan over low heat. Pour it over the chopped chocolate in a medium sized mixing bowl and let it sit for a couple of minutes. Stir the butter/chocolate mixture until smooth.
  3. Add the sugar and vanilla to the chocolate mixture and mix well.
  4. Beat in each of the eggs one by one until well combined.
  5. Beat in the flour for about 20 seconds, just until combined.
  6. Pour this mixture into the prepared pan and smooth out the dough with a spatula into an even layer.
  7. Heat up the cream over low heat in a small saucepan until hot. Add the chopped chocolate to the cream. Let sit for a couple minutes and then stir well until the chocolate is melted and smooth.
  8. In another medium mixing bowl, beat the eggs and sugar until light and foamy, about 3 minutes.
  9. Beat in the cooled chocolate mixture.
  10. Pour this over the first layer of brownie batter and tilt the pan as necessary to smooth it out.
  11. Bake in the center of the oven for 40-45 minutes until the center is just barely set. It will still be slightly sunken compared to the edges, but it's better to err on the side of under-baking.
  12. Let the brownies cool completely on a rack before removing from the pan.
  13. Drizzle with melted white or peppermint chocolate if desired. Cut into squares and serve either at room temperature or chill in the refrigerator. After 1 day, any remaining brownies should be stored in the refrigerator.
Pan size - per the author if you don't have a 9 inch pan but do have an 8 inch one, lower the temperature by 25 degrees and bake the brownies 10 to 15 minutes longer. This is what I did and it worked well!


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Chocolate Soufflé Brownies — 3 Comments

  1. What a fabulous idea Rebecca. I am bookmarking this one for sure. There is always so much sugar in brownies, I try to cut back a little too. Good to see you back with We Should Cocoa – thanks for joining in 🙂

  2. Oh how did I miss these in February?! They look absolutely divine – I bet the touch of peppermint is the perfect touch with the rich chocolateness! Pinned! 🙂

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