Yes, you read that correctly. “How can you make brownies that taste like chocolate souffle,” you ask? Indeed my friends, it can be done.
A few weeks ago I was craving some chocolate-y goodness (actually, that happens pretty much every day). This particular day, however, something magical needed to happen.
These brownies are intense. The batter is extremely wet due to all the eggs, but they taste incredible. They almost won’t look fully cooked when you take them out of the oven, but just be patient – they’ll get it together as they cool.
I used peanut flour for this batch. It is a lot of fun to bake with since it imparts a very subtle peanut flavor, but that same flavor offers a nice nutty texture, too. I bought it at Trader Joe’s but haven’t seen any lately. Regular flour would work just fine too – maybe add a tablespoon of PB for the same effect?
Staring at these brownies makes me think they would be really tasty with some Kahlua, Bailey’s, coffee liqueur, or Chambord (raspberry) added. Anyone want to try it and tell me how it comes out? :)
See how ooey gooey and fudgy they look? Souffle in a brownie, heck yes! Enjoy :)
Peanutty Chocolate Souffle Brownies
adapted from Mollie Katzen’s Get Cooking (I heart this cookbook!)
- 1/2 cup butter, softened (I used Earth Balance)
- 1/4 cup canola or vegetable oil
- 1/4 cup semisweet chocolate chips
- 3/4 cup unsweetened cocoa powder
- 1 cup packed brown sugar
- 5 egg whites or egg substitute
- 1 tablespoon vanilla extract
- 1 cup peanut flour
- 1/8 teaspoon salt
- Preheat your oven to 325 degrees. Grease a 9x13 baking pan.
- Melt your chocolate chips in the microwave on 15 second intervals. Take them out before you think they’re done, and stir the mixture – they will melt as you stir. Add your cocoa powder and mix everything together (you can add a little milk if it’s too stiff).
- Add your butter/oil to a large mixing bowl. With a mixer, beat the butter/oil for 2 minutes until combined.
- Crumble in the brown sugar and continue beating at high speed for 2 minutes, scraping the sides of the bowl several times with a rubber spatula.
- Add one egg at a time, mixing thoroughly after each addition. Add vanilla, and beat everything for 1-2 minutes.
- Continue beating while you slowly add the chocolate/coca mixture. Keep doing this until it’s all mixed together (you don’t wan the heat of the chocolate to cook your eggs!)
- Add in the flour and salt, and stir until incorporated. The batter will be very runny – if this bothers you, add a little more flour (maybe 1/4 cup). Pour your batter into your baking pan, and spread the batter evenly with your spatula.
- Bake for 15-20 minutes, or until the top springs back a little when you lightly touch it. (If you want them to be firmer, cook for a few more minutes until a toothpick inserted comes out clean.)
- Cool the brownies in the pan for 10 minutes, then cut into squares. Allow to sit for 10 more minutes so they firm up even more. Remove brownies from pan and let them cool on a rack.
- Eat warm with vanilla ice cream on top, or at room temperature.