Chocolate Souffle Brownies
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
Preheat oven to 325 degrees. Lightly grease a 9-inch square baking pan with butter or vegetable oil or line the bottom with parchment paper. (If you are using an 8-inch pan, preheat the oven to 300 degrees.) 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 certain 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.
Leave brownies in the pan, at room temperature, covered with plastic wrap for up to 1 day. After that, layer them in an airtight plastic container with plastic wrap, parchment or waxed paper between the layers, and store for another 2 days in the refrigerator or in the freezer for up to 2 weeks.
They are delicious cold or at room temperature.
YIELD: 36 Brownies
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