Brownie Souffle With Mint Cream Desserts Recipes

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Brownie Souffle With Mint Cream


  • 2/3 cup whipping cream
  • 3 ounces white chocolate finely chopped
  • 1/4 teaspoon rum extract
  • 1 package rich and moist brownie mix
  • 1/2 cup water
  • 1/2 cup oil
  • 1 teaspoon mint extract
  • 4 eggs separated
  • Powdered sugar
  • Mint sprigs for garnish

  • Method:

  • Preheat oven to 375 then spray a spring form pan with nonstick cooking spray.
  • In medium microwave safe bowl microwave cream on high for 50 seconds.
  • Add white chocolate and mint extract then stir until chocolate is melted.
  • Refrigerate at least one hour or until well chilled.
  • Meanwhile in large bowl combine brownie mix, water, oil, mint extract and egg yolks.
  • Beat 50 strokes with spoon.
  • In small bowl beat egg whites until soft peaks form then gradually fold into brownie mixture.
  • Pour batter into sprayed pan.
  • Bake at 375 or until center is almost set then cool 30 minutes.
  • Center will sink slightly.
  • Sprinkle top of cake with powdered sugar.
  • Just before serving beat chilled mint cream until soft peaks form.
  • Cut cake into wedges then top each wedge with mint cream and garnish with mint sprigs.

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