This Chocolate Soufflé Brownie Cake is the ultimate fusion of a classic French soufflé and a rich, fudgy brownie. It’s crackly on top, gooey in the middle, and full of rich chocolate in every bite. It rises gently in the oven, then settles slightly, creating this luxuriously silky, molten-style center with little effort.
Made with dark chocolate, Dutch-process cocoa, and whipped egg whites for an airy lift, this cake is perfect for date night, dinner parties, holidays, or any time you want an impressive chocolate dessert that comes together in under 45 minutes. Serve it warm with flaky sea salt and vanilla ice cream for the perfect indulgent sweet treat.
Why you’ll love this recipe!
What ingredients do I need?
- Dark chocolate – Provides deep, bold chocolate flavor and richness.
- Unsalted butter – Adds moisture and creates a silky, glossy batter.
- Granulated & light brown sugar – The combination adds sweetness plus chewiness from the molasses.
- Eggs and extra yolks – Create structure, richness, and that classic brownie tenderness.
- Vanilla extract – Enhances chocolate notes and adds warmth.
- Whipped egg whites – The secret to a soufflé-like lift and crackly top.
- All-purpose flour – Just enough to hold the structure without making the cake dry.
- Baking soda – A small lift to assist the whipped whites.
- Dutch-process cocoa powder – Intensifies the chocolate flavor and adds a luxurious depth.
- Fine salt – Balances the sweetness and sharpens the chocolate.
- Espresso powder – Optional, but enhances the overall chocolate flavor.
- Chocolate chunks or chips – Melt into pockets of gooey chocolate throughout the cake.
- Flaky sea salt – Finishes each slice with texture and contrast.
Recipe Variations
- Nut lovers – Fold in ½ cup chopped nuts (peanuts, cashews, almonds, walnuts).
- Raspberry Chocolate Soufflé Cake – Fold ½ cup fresh raspberries into the batter before baking.
- Peanut Butter Brownie Soufflé – Add ½ cup chopped peanut butter cups or peanut butter chips.
- Salted Caramel Swirl – Drizzle ¼ cup salted caramel onto the batter and swirl lightly before baking.
- Mocha Edition – Increase espresso powder to 1 teaspoon and serve with espresso whipped cream.
- Gluten-Free Version – Substitute a 1:1 gluten-free flour blend.
Pro Tips
- Fold the whipped egg whites gently. This is what gives the cake its puff and airy texture.
- The slight jiggle in the center means the cake will stay gooey and soufflé-like.
- Use high-quality dark chocolate for the best flavor and texture.
- Don’t overbake, pull it out of the oven when edges are set but the center still moves.
- For a gooier center, bake 25–27 minutes.
- For a more set, brownie-like texture, bake 30–32 minutes.
- Sprinkle the flaky sea salt at the end. You won’t regret it!
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Gluten-Free: Replace all-purpose flour with a certified gluten-free 1:1 blend.
- Dairy-Free: Use a high-quality vegan butter and dairy-free chocolate.
- Low-Sugar: Reduce granulated sugar to ½ cup (texture will be slightly less fudgy).
- Caffeine-Free: Omit espresso powder entirely.
Leftovers and Storage
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Keeps 4–5 days; becomes denser and fudgier as it chills.
- Freezer: Freeze slices tightly wrapped for up to 2 months; thaw at room temperature.
- Reheating: Warm in the microwave for 10–15 seconds to revive the molten texture.
But, I Still Have A Few Questions…
How do I know when the Chocolate Soufflé Brownie Cake is done?
The edges should look set, the top will be puffed and crackly, and the center should still have a gentle jiggle. This ensures a fudgy, molten-style middle.
Can I make this cake ahead of time?
Yes. Bake it, cool completely, and store covered at room temperature for 1–2 days. For serving, warm individual slices in the microwave for 10–15 seconds to restore the gooey texture.
What size pan works best for this recipe?
An 8×8-inch square pan or a 10.5×7.5-inch baker both work well. A metal pan may bake a bit faster than ceramic or glass, so watch closely.
Can I substitute the Dutch-process cocoa?
Natural cocoa can be used in a pinch, but the flavor will be lighter and slightly more acidic. Dutch-process gives a richer, deeper chocolate flavor.
Is espresso powder required?
No. Espresso powder is optional but helps enhance the chocolate flavor. The cake will still be delicious without it.
Can I make this recipe gluten-free?
Yes. Use a 1:1 gluten-free all-purpose baking blend. The texture will still be airy, though slightly more delicate.
What’s the best way to serve this cake?
Serve warm with vanilla ice cream, whipped cream, or fresh berries. The contrast of warm cake and cold toppings is heavenly.
Why does the cake settle after baking?
The soufflé-like rise comes from the whipped egg whites. As it cools, the center naturally settles, creating the rich, molten interior—this is exactly what you want.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Fudgy Brownie Soufflé
Ingredients
- 6 oz dark chocolate (72%) chopped
- 8 tbsp unsalted butter
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 2 whole eggs
- 2 egg yolks
- 1½ tsp vanilla extract
- 2 egg whites whipped
- ¾ cup all-purpose flour
- 1/4 tsp baking soda
- 1/3 cup Dutch-process cocoa powder
- ½ tsp fine salt
- ½ tsp espresso powder
- ½ cup chocolate chunks or chips
- Flaky sea salt for topping
Instructions
- Preheat oven to 350°F. Grease a 8×8” square baker or 10.5″x7.5″ baker.
- In a small pot, over low, melt chopped chocolate and butter until smooth.
- Add sugar to a large bowl and pour over the melted chocolate. Whisk well while warm until the mixture is glossy.
- Whisk in 2 whole eggs, 2 egg yolks, and vanilla until thickened and shiny.
- Fold in flour, cocoa, salt, and espresso powder (if using). Batter will be thick.
- In a clean bowl, whip 2 egg whites to medium peaks.
- Fold ⅓ of the whipped whites into the batter to loosen it, then gently fold in the remaining whites until combined. Avoid overmixing.
- Transfer batter to the prepared pan. Bake 25–32 minutes, until the top is puffed and crackly, edges are set, and the center still jiggles slightly.
- Remove from oven and sprinkle with flaky sea salt. Cool 15 minutes before serving. The cake will settle slightly like a soufflé but remain fudgy and gooey inside.
- Serve with ice cream.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.