Name: Soufflé-Topped Brownies
Yield: Makes about 2 dozen.
Cuisine: Canadian
Ingredients: 5 tbsp. superfine sugar; ½ tsp. pure vanilla extract; 1 cup granulated sugar; ½ cup + 2 tbsp. unsalted butter; 4 oz. semisweet chocolate, coarsely chopped; 3 oz. semisweet chocolate, finely chopped; 3 large eggs, lightly beaten; ½ cup unbleached, all-purpose flour; ¾ cup heavy (whipping) cream; 3 oz. unsweetened chocolate, finely chopped

Preparation info

Makes about
2 dozen

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

This dense brownie with a luxurious chocolate “soufflé” topping is an adaptation of a brownie I purchased at a small patisserie in Montreal, Canada.

Ingredients

Brownie Base

4 oz. semisweet chocolate, coarsely chopped
½ cup + 2 tbsp.

Method

Heat oven to 325 degrees. Lightly grease a 9" square pan.

For the Brownie Base

Melt the chocolate and butter in a medium saucepan, stirring until blended. Remove from heat; cool slightly. In a large bowl with an electric mixer, pour the melted chocolate mixture over the sugar. Beat on low speed to blend.

Add vanilla and eggs, continuing to m