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    Chocolate Souffle Brownies


    Source of Recipe


    unknown

    List of Ingredients




    For brownie base:
    3 1/2 ounces unsweetened chocolate
    10 tablespoons unsalted butter -- (1 1/4 sticks)
    1 cup granulated sugar
    1/2 teaspoon vanilla
    3 large eggs
    1/2 cup all-purpose flour


    For souffle topping:
    3/4 cup heavy cream
    2 ounces unsweetened chocolate
    4 ounces semisweet chocolate chips
    -- ( 3/4 cup)
    3 large eggs
    5 tablespoons granulated sugar

    Recipe



    Preheat oven to 325ºF. Lightly grease a 9-inch square baking pan with butter or oil or line the bottom with parchment paper. (If you are using an 8" pan, preheat the oven to 300 deg.) Prepare the brownie batter: Melt chocolate and butter together in the top of a double boiler placed over simmering water. Let mixture cool for 5 minutes. Place sugar in a medium mixing bowl; pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds. Scrape the bowl with a rubber spatula.

    Add vanilla. With the mixer on medium-low speed, add eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Then scrape the bowl and blend until the mixture is velvety, about 15 seconds. Add flour on low speed and mix for 20 seconds. Finish the mixing by hand, being sure to incorporate any flour at the bottom of the bowl. Spread batter evenly in prepared pan; set aside.

    To prepare the topping: Heat the cream in a medium saucepan over low heat until hot. Add the chocolate and the chocolate chips and stir; remove pan from heat. Cover pan to melt the chocolate. Meanwhile, with the electric mixer on medium-high speed, beat eggs and sugar together in a medium bowl until pale and foamy, about 3 minutes.
    Stir the chocolate mixture with a whisk until smooth. Add to egg mixture; mix at medium - low speed until well blended.

    Pour the topping over the batter. Tip the pan gently from side to side so that it spreads evenly. Bake the brownies on center rack of oven until top is set, 40 to 45 minutes. The center of the brownies should never quite rise to the height of the edges. (Brownies baked in an 8-inch pan may take longer.) Place pan on a rack; let cool for 1 hour before cutting the brownies into 1 1/2-inch squares with a sharp thin knife.

 

 

 

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