Souffle Brownies

To each and every one of you, my beautiful readers, I would like to extend my heartfelt gratitude for your incredibly generous, inspiring, and kind comments on my previous post. I am so overwhelmingly humbled and touched by your words... Please know that your warmth and thoughtfulness uplifts me every day!

I wish I could have all of your over to our home, and bake something delicious for you... Instead, all I can do is humbly share my latest dessert recipe, with warm hugs across the web for each of you!

I tend to make a little something sweet for us on Fridays, in celebration of the weekend, and last Friday we were in the mood for some lighter brownies - brownies both lighter in terms of health and in texture and personality... Granted, this is unusual for me, the one who usually longs for the gooiest, stickiest, fudgiest brownies possible, but as I also love mousses and souffles, I thought perhaps the two passions could be combined... As soon as I tasted the final results I immediately pictured a souffle... and hence our souffle brownies were created! Still rich with the deep flavors of chocolate and coffee, but with an effervescent, melt-in-your mouth texture, they were absolutely perfect with a garnish of white chocolate and whipped cream...

Souffle Brownies

1/4 cup applesauce

7 T light vegan marg or butter

9 T cocoa powder

1 cup honey

4 egg whites

1 whole egg

1/2 cup strong brewed coffee

1 1/2 tsp vanilla

1/4 tsp salt

1/2 cup whole wheat flour

1/4 cup all purpose flour

1/4 cup white chocolate chips

~ Preheat the oven to 350 degrees F. Line an 8X8 baking pan with aluminum foil, and coat the foil with cooking spray.

~ In a large saucepan over medium-low heat, stir the applesauce, marg or butter, and cocoa powder until the marg/butter melts.

~ Remove the pan from the heat, and whisk in the honey until combined.

~ Whisk together the 4 egg whites and the egg, then whisk the eggs into the cocoa mixture.

~ Whisk in the coffee, vanilla, and salt.

~ Stir in the flours until well combined.

~ Pour the batter into the baking pan, and bake for approx 45 minutes - until the center is set but some dough still clings to a toothpick inserted in the brownies.

~ Immediately scatter the white chocolate chips over the warm brownies, allow them to cool in the pan, and serve with whipped cream or vanilla ice cream...