In my opinion, there isn’t much better than warm ooey, gooey chocolate, and this Fudgy Brownie Soufflé is exactly that. It may just be one of my favorite go to chocolate recipes when I am craving pure chocolate decadence. It has the crackly top and rich, chewy edges you want from a brownie, but the center stays incredibly soft, gooey, and almost molten (think molten lava cake!) thanks to the whipped egg whites folded into the batter.
This isn’t quite a traditional soufflé and it isn’t quite a brownie, but it is the best parts of both. Dark chocolate and Dutch-process cocoa give it an intense chocolate flavor, while chocolate chunks melt into little pools throughout the center. And the best part? It looks impressive, but it’s actually really simple to make and very forgiving. No special equipment, no complicated techniques, and it goes from mixing bowl to table in under 45 minutes.
Serve it warm with a scoop of vanilla ice cream and a little flaky sea salt, and you have a seriously indulgent chocolate dessert that is perfect for date night, dinner parties, holidays, or just because you want something really, really chocolatey.
Why you’ll love this recipe!
What ingredients do I need?
- Dark chocolate: I recommend a good-quality dark chocolate around 70–72%. It gives the brownie soufflé a deep, rich chocolate flavor without making it overly sweet.
- Unsalted butter: Butter adds richness and helps create that glossy, fudgy texture.
- Granulated sugar and light brown sugar: Using both gives you sweetness from the granulated sugar and extra moisture and chew from the brown sugar.
- Eggs and egg yolks: The whole eggs and extra yolks add richness and help create that dense, brownie-like center.
- Egg whites: Whipping the egg whites and gently folding them into the batter gives this dessert its signature soufflé-like lift.
- Vanilla extract: A little vanilla helps round out and enhance all that chocolate flavor.
- All-purpose flour: There’s just enough flour to give the brownie soufflé structure while keeping the center soft and fudgy.
- Dutch-process cocoa powder: This gives the dessert a deep, smooth chocolate flavor and beautiful dark color.
- Baking soda: Just a small amount helps with the lift.
- Espresso powder: Completely optional, but it makes chocolate taste even more chocolatey. It won’t make the dessert taste like coffee.
- Chocolate chunks, or chocolate chips: These melt into little pockets of chocolate throughout the brownie soufflé.
- Fine salt: Balances the sweetness and enhances the chocolate.
- Flaky sea salt: My favorite finishing touch. A little flaky salt on top makes the chocolate flavor pop.
Recipe Variations
- Raspberry Chocolate Brownie Soufflé: Gently fold about ½ cup fresh raspberries into the batter before baking. The tart berries are so good with the rich chocolate.
- Peanut Butter Brownie Soufflé: Fold in chopped peanut butter cups or peanut butter chips for a chocolate-peanut butter version.
- Salted Caramel Brownie Soufflé: Drizzle about ¼ cup salted caramel over the batter and gently swirl it in before baking.
- Chocolate Mocha Brownie Soufflé: Use the espresso powder and serve with espresso whipped cream for an extra-deep chocolate flavor.
- Chocolate Nut Brownie Soufflé: Fold in ½ cup chopped walnuts, pecans, almonds, or your favorite nuts.
Pro Tips
- Don’t skip whipping the egg whites. They’re what give this dessert its lighter, soufflé-like texture.
- Fold the whipped egg whites in gently. Once the egg whites are whipped, don’t aggressively stir them into the batter. You want to keep as much air as possible to help with the texture.
- Don’t panic if the batter is thick. Before the egg whites are folded in, the chocolate batter will be quite thick. That’s completely normal.
- Use the good chocolate if you can. Since chocolate is the star here, a good-quality dark chocolate makes a noticeable difference. I usually try to pick one that is between 70-80% cacao too.
- Watch the bake time. The biggest mistake you can make with this recipe is overbaking it. You’ll look for a set edge and jiggly center. The top should be puffed and crackly, the edges should look set, and the center should still have a gentle jiggle.
- Remember that it will settle and this is supposed to happen! The dessert gets its soufflé-like rise from the whipped egg whites, so it will naturally sink slightly as it cools.
- For an extra-gooey center, stay toward the lower end of the baking range.
- For a more brownie-like center, bake a few minutes longer.
- Don’t skip the flaky sea salt. It’s such a simple finishing touch, but it balances the sweetness and makes the chocolate taste even richer.
- Serve it warm. A scoop of cold vanilla ice cream melting over a warm slice is pretty hard to beat.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Dark chocolate: You can use semisweet chocolate if that’s what you have. The finished dessert will be slightly sweeter and have a little less intense chocolate flavor.
- Dutch-process cocoa: Natural cocoa powder can work if needed, although Dutch-process cocoa gives this recipe a deeper, smoother chocolate flavor.
- Light brown sugar: Dark brown sugar can be used for a slightly deeper molasses flavor.
- Chocolate chunks: Chocolate chips work perfectly fine. You can also use chopped chocolate for larger pockets of melted chocolate.
- Espresso powder: This can be omitted completely. It’s there to enhance the chocolate flavor, not to make the dessert taste like coffee.
Dietary Substitutions
- Gluten-free: Use a good-quality 1:1 gluten-free all-purpose flour blend in place of the all-purpose flour. Choose a blend intended as a direct baking substitute for the best texture.
- Dairy-free: Use a dairy-free butter substitute and dairy-free dark chocolate. Be sure to check your chocolate and other ingredients for any additional dairy.
Leftovers and Storage
- Room Temperature: Store covered at room temperature for up to 2 days.
- Refrigerator: Store covered in the refrigerator for up to 4–5 days. The brownie soufflé will become denser and fudgier as it chills.
- Freezer: Freeze individual portions tightly wrapped for up to 2 months. Thaw at room temperature.
- Reheating: Warm individual servings in the microwave for about 10–15 seconds, or until just warmed through. Be careful not to overheat or you’ll lose some of that gooey center and burn the chocolate.
But, I Still Have A Few Questions…
How do I know when Fudgy Brownie Soufflé is done?
The edges should look set, the top should be puffed and crackly, and the center should still have a slight jiggle when you gently move the pan. Don’t wait for the center to look completely firm, the slight jiggle is what helps give you that fudgy, gooey center.
Why does my brownie soufflé sink after baking?
A little sinking is completely normal and is actually part of what makes this dessert so good. The whipped egg whites give the brownie soufflé its lift in the oven, and as it cools, it naturally settles. You should still be left with a rich, fudgy center.
Is this a traditional chocolate soufflé?
Not quite! This recipe combines the technique of a soufflé with everything we love about a fudgy brownie. It has some of that light, lifted texture from the whipped egg whites, but it’s much richer, denser, and more forgiving than a traditional soufflé.
Why do I need to whip the egg whites?
The whipped egg whites are what give this brownie soufflé its signature lift and lighter texture. They also help create that beautiful crackly top while keeping the center rich and fudgy.
What does the batter look like before baking?
The chocolate batter will be quite thick before you fold in the whipped egg whites. Once the egg whites are folded in, the batter should become lighter and a little more airy. Don’t worry if it still looks thicker than a traditional cake batter.
How do I fold in the whipped egg whites without deflating them?
Start by gently folding about one-third of the whipped egg whites into the chocolate batter to loosen it. Then fold in the remaining egg whites gently until you no longer see large streaks of white. Don’t overmix though, you want to keep as much air in the egg whites as possible.
Can I use chocolate chips instead of chopped chocolate?
Absolutely. Chocolate chips work well in this recipe, although chopped chocolate will give you larger, gooier pockets of melted chocolate throughout the brownie soufflé.
What kind of chocolate is best for this recipe?
I recommend a good-quality dark chocolate around 70–72% cacao. Since chocolate is such a big part of the recipe, using a chocolate you really enjoy eating will make a noticeable difference in the finished dessert.
Can I use semisweet chocolate instead of dark chocolate?
Yes. Semisweet chocolate will work well and will give the brownie soufflé a slightly sweeter, milder chocolate flavor.
Can I leave out the espresso powder?
Yes! Espresso powder is completely optional. It doesn’t make the brownie soufflé taste like coffee, it simply enhances the chocolate flavor. If you don’t have it or prefer not to use it, just leave it out.
Can I use natural cocoa powder instead of Dutch-process cocoa?
Yes, although Dutch-process cocoa is my preference for this recipe because it gives the dessert a darker color and deeper, smoother chocolate flavor. Natural cocoa will still work, but the flavor may be slightly lighter.
Can I make this brownie soufflé in a different size pan?
Yes, but the baking time will change depending on the size and depth of your pan. An 8×8-inch square pan or a 10½×7½-inch baking dish works well for this recipe. A larger, shallower pan will generally bake faster, while a smaller or deeper pan may take longer.
Does the type of baking dish affect the baking time?
It can. Metal pans tend to conduct heat more efficiently than glass or ceramic, so your brownie soufflé may bake a little faster in metal. Start checking toward the lower end of the baking time and use the visual cues rather than relying only on the clock.
Why is my brownie soufflé too cakey?
The most common reason is overbaking. The center should still have a slight jiggle when you remove it from the oven. It will continue to set as it cools, so taking it out while the center is still slightly underdone is what helps keep it fudgy.
Why is my brownie soufflé too gooey?
If the center is extremely loose and doesn’t begin to set after cooling, it likely needed a few additional minutes in the oven. You want the edges to be set and the center to jiggle—not look completely liquid. Keep in mind that this dessert is intentionally very fudgy.
Can I make the brownie soufflé more like a traditional brownie?
Yes. Bake it toward the longer end of the recommended baking time for a more set, brownie-like center. It will still have some of that soufflé-like lift but will be less gooey.
Can I make it extra gooey?
Yes! Bake it toward the lower end of the recommended time and watch the center closely. When the edges are set but the middle still has a noticeable jiggle, it’s ready to come out.
Does the brownie soufflé need to cool before serving?
It only needs a short rest. I like letting it cool for about 15 minutes before serving so it has a chance to settle slightly while still staying warm and fudgy.
Can I serve Fudgy Brownie Soufflé cold?
Absolutely. It will become denser and more brownie-like as it cools. I personally love it warm, especially with vanilla ice cream, but leftovers straight from the refrigerator are also delicious if you love an extra-fudgy texture.
oWhat is the best way to serve brownie soufflé?
Warm, with a scoop of vanilla ice cream and a sprinkle of flaky sea salt is my absolute favorite. It’s the ultimate combination of warm, rich chocolate and cold, creamy ice cream. Whipped cream (try my Vanilla Bean Cinnamon Whipped Cream or Espresso Whipped Cream with it!), fresh berries, or salted caramel are also delicious.
Can I make Fudgy Brownie Soufflé ahead of time?
You can, but I prefer it made the same day. If you make it ahead of time, you can bake it 1–2 days before and store it covered. For the best texture, warm individual servings briefly before serving.
How should I store leftover brownie soufflé?
Cover it tightly and store it at room temperature for up to 2 days. For longer storage, refrigerate it for up to 4–5 days.
Does the texture change after refrigeration?
Yes, and in a very good way if you’re a serious brownie person. Refrigeration makes the brownie soufflé denser and fudgier. Let it come closer to room temperature or warm it briefly before serving if you want to bring back some of that soft, gooey texture.
Can I freeze Fudgy Brownie Soufflé?
Yes. Scoop it into individual portions, cover tightly, and freeze for up to 2 months. Thaw at room temperature and warm gently before serving.
How do I reheat leftover brownie soufflé?
For an individual serving, microwave it for about 10–15 seconds, then check the temperature and add a few more seconds if needed. You want it warm, not piping hot, so you don’t dry out the edges or overcook the center.
Why does my brownie soufflé have a crackly top?
That’s exactly what you’re looking for! The combination of the chocolate batter, sugar, eggs, and whipped egg whites helps create that shiny, crackly brownie-like top as it bakes.
Can I add nuts to this brownie soufflé?
Definitely. Fold about ½ cup of chopped walnuts, pecans, almonds, or another favorite nut into the batter along with the chocolate chunks. If you can toast them a little before mixing them in then that’s even better!
Can I add fruit to brownie soufflé?
Yes. Fresh raspberries are especially good with dark chocolate. Gently fold about ½ cup raspberries into the batter just before transferring it to the pan.
Can I make this into a peanut butter brownie soufflé?
Absolutely. Fold chopped peanut butter cups or peanut butter chips into the batter for a chocolate-peanut butter version.
Can I add caramel to the brownie soufflé?
Yes. A light swirl of salted caramel through the batter is delicious. Add it just before baking and don’t over-swirl, you want little ribbons of caramel throughout rather than completely incorporating it.
Can I make this recipe without a mixer?
Yes. You can whip the egg whites by hand with a whisk, although it will take more effort than using a hand mixer or stand mixer. No specialty equipment is required.
Why did my egg whites not whip properly?
Make sure your bowl and whisk are completely clean and free from grease, and be especially careful not to get any egg yolk into the whites. Even a small amount of yolk or fat can make it difficult for the whites to whip properly.
Can I use carton egg whites?
I recommend using fresh eggs for this recipe. Fresh egg whites tend to whip more reliably and give you the best lift.
Can I make individual brownie soufflés instead of one large dessert?
Potentially, but the baking time will be significantly shorter and will depend on the size and material of your ramekins. Because this recipe was developed for a larger baking dish, I recommend testing the timing carefully if you want to portion it into individual dishes. If you prefer a chocolate recipe that is specifically for individual servings, then I recommend trying my Dark Chocolate Lava Cakes!
Is this a good dessert for a dinner party?
Absolutely. It looks impressive when it comes out of the oven, but the recipe is much simpler than a traditional soufflé. It’s especially good for dinner parties because you can prep it ahead and serve it warm with ice cream.
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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.
Notes
- For a gooier, more molten center, start checking around 25 minutes and remove the brownie soufflé when the center still has a noticeable jiggle.
- For a more set, brownie-like texture, bake closer to 30–32 minutes.
- The brownie soufflé will naturally settle after baking. That’s part of the texture you’re looking for and not a sign that anything went wrong.
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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.