Brownie Souffle

Ingredients

    6 lb (full box) Krusteaz Professional Fudge Brownie Mix 732-0620

    2 oz corn syrup

    1lb 4 fl oz (2 1/2 cups) hot water

    16 ea large eggs, whites only

    4 oz (1/2 cup) granulated sugar

     

 

Yield

40, 4 oz souffles

Method

    1. Place Krusteaz Professional Fudge Brownie Mix, water and corn syrup in mixer bowl.
    2. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Continue to mix on low speed for an additional 30 seconds.
    3. Separate egg whites and place in separate mixer bowl with granulated sugar. Whip on high speed until soft peaks form into a meringue.
    4. Gently fold meringue into brownie batter and place 4 oz of batter into prepared ramekins.
    5. For convection oven, bake at 300°F 24-28 minutes; for standard oven, bake at 350°F 26-30 minutes. Cool completely.

 

WHEAT