Make Caramel Brownie Soufflés with Brownie Mix
I’ve made many a soufflé from scratch but sometimes it is good to know how to hack them, too. This foolproof method of making souffles out of a boxed brownie mix always works like a charm. The soufflés come out airy, moist and rich and you don’t have to spend a lot of time making the batter from scratch. I prefer to top mine with a little caramel sauce and ice cream, but you could use whipped cream too.
The key to making these treats is all in the eggs. Instead of mixing together regular batter with eggs like you would to make brownies, you separate the eggs, whip up the whites, and fold them into the batter like you do a real soufflé. The technique is very simple and works like a charm every time. The whipped whites force the batter to rise, balloon-like out of the ramekin, and they stay risen just long enough for you to drizzle them with caramel and get them to the table. The texture is airy and moist, and it tastes like a soft brownie…only better.
If you ever get squeamish about working with raw eggs I suggest using Davidson’s Safest Choice® Eggs. They are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. The vast majority of eggs sold in grocery stores are NOT pasteurized. Safest Choice® offers peace of mind when making recipes calling for raw or undercooked eggs, and removes the worry of cross contamination. Click on the highlighted links to learn more about Safest Choice pasteurization process and find store locations. For Valentine’s Day I can guarantee there is no easier fancy dessert out there. And, if you want throw away the box and pretend you made your soufflés completely from scratch I promise I won’t tell a soul!
(This post is sponsored by Safest Choice Eggs. This year I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I believe in their product and you can read more about my brand work in my affiliate disclosure. The opinions, recipe, and photographs are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)
- 1 box Ghiradelli double chocolate brownies
- 3 large eggs
- Caramel sauce
- Butter and sugar 6 1-cup ramekins and place them on a cookie sheet.
- Preheat the oven to 350 degrees F.
- Separate the egg whites from the yolks and reserve the yolks for making dinner. Whip the egg whites until they hold soft peaks. Set aside.
- In a large bowl prepare the rest of the brownie mix with the oil and water as directed. Then, gently fold in the egg whites just until they are incorporated. It is fine if there are still streaks of white showing.
- Divide the batter evenly amongst the ramekins so each ramekin is about ½ full.
- Bake the ramekins for 18 to 20 minutes, or until the top of the brownie is set and a cake tester inserted comes out clean. Baking time will vary slightly based on your oven. Remove from the oven and drizzle with caramel sauce. Serve immediately!