Brownie Souffle

Makes Approx 40, 4 oz souffles


  • 6 lb (full box) Krusteaz Professional Fudge Brownie Mix 732-0620 or 4 lb Ready to Bake Brownie Batter 732-0605
  • 2 oz corn syrup
  • 1 lb 4 fl oz (2 1/2 cups) hot water
  • 16 ea large eggs, whites only
  • 4 oz (1/2 cup) granulated sugar


  1. Place Krusteaz Professional Fudge Brownie Mix, water and corn syrup in mixer bowl. If using Ready to Bake Brownie Batter, omit water and stir in the corn syrup with a spatula.
  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. This step is not required if using Ready to Bake Brownie Batter.
  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.
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