The Title of the Recipe

Chocolate Soufflé Brownies

Ingredients

• 1 and 1/2 sticks of unsalted butter, plus more for greasing the pan (12 tablespoons)
• 2 cups of sugar
• 4 large eggs
• 1/2 cup of unsweetened cocoa powder
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 1 and 1/4 cups of all-purpose flour
• 1 cup of semi-sweet chocolate chips
• 1 cup of heavy cream
• Confectioners' sugar, for dusting

Instructions

Preheat the Oven

Preheat your oven to 350°F (180°C). Grease an 8-inch square baking pan with butter and line it with parchment paper.

Make the Brownie Batter

In a medium bowl, whisk together the flour, salt, and cocoa powder. Set aside. In a large bowl, using an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract.

Add the Flour Mixture

Gradually mix in the flour mixture until just combined, being careful not to overmix. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Allow the chocolate to cool slightly.

Combine the Brownie and Chocolate Mixtures

Pour the melted chocolate into the brownie batter and mix until just combined.

Pour the Batter into the Pan

Transfer the batter to the prepared pan and smooth the top with a spatula.

Bake the Brownies

Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan.

Prepare the Soufflé Topping

In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Stir until smooth and let cool slightly.

Assemble the Brownies

Once the brownies are completely cool, use a serrated knife to cut them into 9-12 squares. Drizzle the soufflé topping over the brownies and sprinkle with confectioners' sugar.

Serve

Serve warm or at room temperature. Enjoy!