Chocolate Souffle Brownies

by Kelly on July 15, 2008

While having a delicious dinner of chicken curry with my boyfriend and his friend on Friday night we got into a discussion about signature dishes and what each of ours would be. Sadly I realized that because my focus has always been on the quantity of recipes I’m able to try vs. perfecting a few key dishes, I don’t really have one thing I would say I am known for. On one hand it’s nice because it encourages me to step outside of my comfort zone and always try something new, but on the other it means I never get to the point of familiarity with a dish that I can cook without a recipe, letting my palate be my guide.

If I was going to choose a signature dish, however, Chocolate Souffle Brownies would be my pick. While I’ve only made this dessert twice, both times the results have been so glorious that I am surprised I don’t make them more often. (Although my hips are probably glad I don’t.) The original recipe is from Rosie’s Chocolate Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book, though I’ve also found it online here.
For those of you who are not from the Boston area, Rosie’s is an award-winning bakery with over-the-top desserts (as if you couldn’t tell by the book’s name). A friend from work used to live a couple of blocks from one of their locations and every time I walked by I would have a hard time resisting the urge to go inside. Eventually I relented and bought an assortment of cupcakes for us to share. Though I’ve never seen these brownies on the menu they are still as amazing as anything I’ve had there.
It varies from more classic brownie recipes in a few different ways. First, it is comprised of two batters, layered one over the other. The bottom is comprised of only 1/2 cup of flour (much less than traditional recipes I’ve seen), chocolate, sugar, vanilla, eggs, and butter. The top layer is heavy cream, chocolate, eggs and more sugar. To be honest I’ve never been able to notice distinctly different layers after baking, but it doesn’t make them any less delicious.
Most people tend to describe brownies as cakey or fudgey, but what I love about these is that the texture defies definition. Sure they are more fudgey than cakey, but that description certainly doesn’t do them justice. They are slightly creamy, almost ganache-like and intense in their chocolate flavor. Infact, I find them to be closer to a flourless chocolate cake than your standard brownie. People seem to assume their intense flavor has to do with starting with good quality chocolate. I am sure this is part of it, but it also seems to me it’s because there is little to get in the way of it’s chocolatey goodness, whether that be lots of flour, nuts, or other ingredients. The result is a slice of pure chocolate heaven. I suggest you check out either the link or the book and try them for yourself.
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{ 2 comments… read them below or add one }

Katie H. July 16, 2008 at 3:55 am

Do you have a gas stove?! If so, I am soooo envious! I grew up with a gas stove but now have electric. I miss the temperature control of gas so much. I totally blame my electric for all the times I have overcooked a simple dish like rice!

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Kelly July 16, 2008 at 3:42 pm

You’re so observant. :-) Yes I do. I have a love/hate relationship with it because it works well, but the oven door handle falls off every couple of months causing huge headaches.

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