Chocolate Soufflé Brownie

Brownies are one of the most popular dessert items of all time because they’re simple to make and everybody loves them. Although you could go out and buy a brownie mix from the store, nothing beats the taste of homemade fudge brownies made with high-quality ingredients. After many attempts of modifying this recipe, I have finally cracked the code to make the perfect fudgy brownie. Thats not all, as these brownies come together quickly, so you can make a batch even if you only have 30 minutes to spare!

Before making a recipe, knowing the ingredients and what purpose they serve is vital to learn how flexible you can be with the recipe! Want to add a little more vanilla, go ahead! Want to substitute all purpose flour for corn starch? Now that's a recipe for disaster. Here is a list of ingredients that go into the Chocolate Soufflé Brownie and how they help bring to you the flavor that you crave and love!

Cocoa Powder: Cocoa powder is a great addition to any recipe, especially if you want to add some chocolate flavor without adding sugar. Cocoa powder is often added to baked goods to give them a rich chocolate taste. When baking brownies, cocoa powder adds a nice dark color and gives the brownies a deeper chocolate flavor.

Cocoa powder is also rich in antioxidants, fiber, iron, zinc, copper, manganese, vitamin B-12, folate, and magnesium. These nutrients help maintain good health and prevent disease. Cocoa powder contains flavonoids, polyphenols, and alkaloids that have been shown to reduce inflammation and protect cells from damage.

Melted Chocolate Chips: If this recipe left you wondering about its incredibly unique flavor and fudgy texture, credit the melted chocolate chips. Unlike cocoa powder, melted chocolate chips are a thick liquid. This texture moistens the brownie and therefore creates the fudgy texture that we all know and love!

Butter:

Butter is the first ingredient in almost any recipe. It adds flavor and helps the dough roll out smoothly. If you don't have butter, try using oil in a 1:1 ratio instead. Note that butter is generally considered healthier than oil.

Sugar:

Sugar is added to give the brownies their characteristic sweet taste. Dark brown sugar gives them a deeper flavor than regular white sugar.

Flour:

Flour is added to the mix to make sure the dough stays solid. All-purpose flour works well for this. Bread flour contains less gluten, which means it might not work as well.

Salt:

Salt is added to the dough to bring out its natural sweetness. A pinch of salt goes a long way towards making these brownies perfect.

Eggs:

Eggs are a great addition to baked goods because they add moisture and richness without adding too much fat. They also provide a subtle eggy taste that complements other ingredients.

Milk:

Milk is the liquid in recipes. It gives dishes body and thickness. Soy milk is a healthier alternative to dairy milk.

Prep Time: 15 minutes Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 9 Brownies

Ingredients:

• 3/4 cup Flour (I used All Purpose)

• 3/4 cup White Sugar

• 1/2 cup Cocoa Powder

• 1/2 cup Brown Sugar

• 1/2 cup Unmelted Chocolate Chips

• 1/2 cup Melted Chocolate Chips

• 1 stick Melted Butter (1/2 cup Butter)

• 2 tsp Vanilla Extract

• 2 tbsp Milk

• 2 Eggs

• 1/4 tsp Salt (Any salt you have available works. I used Table Salt.)

Instructions:

1. Preheat oven to 350ºF.

2. In a large bowl, mix together the flour, cocoa powder, white sugar, brown sugar, and salt.

3. In a separate bowl, mix together the melted butter, milk, vanilla extract, eggs, and melted chocolate chips.

4. Add the wet ingredients into the dry ingredients and mix until incorporated.

5. Mix in the unmelted chocolate chips.

6. Pour the batter into a lightly oiled 8x8 pan.

7. Put the batter into the oven for 20 - 25 minutes.

8. Let the cooked brownie batter cool for at least 5 minutes.

9. Cut into 9 or 16 brownies and enjoy!

Q&A

Can I use oil instead of butter?

Yes! You can use any kind of fat in baking (Generally, you should keep the butter to oil ratio 1:1 when substituting). Butter, shortening, oil, coconut oil, etc. All these fats have different melting points and will affect the texture of your baked goods differently. If you want to make sure your brownie stay soft and chewy, go with a solid fat like butter.

If you're looking for a healthier alternative to butter, coconut oil is a great option. Coconut oil is high in saturated fat, but unlike regular butter, it contains medium chain triglycerides (MCT), which are easily metabolized by the body. MCT's are great for weight loss, since they don't store in the liver like long-chain fatty acids do.

Do I need to use milk?

Milk adds moisture and tenderness to the brownies. If you don't have any milk, use water instead. Note that adding milk or water is completely optional and your brownies will turn out amazing without it!

How long can these brownies be stored?

According to the USDA (United States Department of Agriculture), homemade brownies may be stored at room temperature for 2 - 3 weeks, can be stored for up to 2 months in the refrigerator , and up to 12 months if stored in the freezer!

I hope you enjoyed this brownie recipe, because I know I have!

Happy Baking!