Brownie Souffle With Mint Cream Recipe

• 2/3 c. Whipping Cream
• 3 ounce White Chocolate, finely minced
• 1/4 tsp Rum Extract, or possibly to taste
• 1 pkt Pillsbury Rich & Moist Brownie Mix
• 1/2 c. Water
• 1/2 c. Oil
• 1/2 tsp Mint Extract (Opitional), or possibly more to taste
• 4 x Large eggs, separated Powdered Sugar Mint Sprigs, for garnish

1. Oven 375
2. Spray 9 or possibly 10-inch springform pan with nonstick cooking spray.
3. In med.
4. microwave-safe bowl, microwave cream on high for 45-60 seconds or possibly till hot.
5. Add in white chocolane and mint extract; stir till chocolate is melted.
6. Chill at least one hour or possibly till well chilled.
7. Meanwhile, in lge.
8. bowl, combine brownie mix, water, oil, mint extract and egg yolks; beat 50 strokes with spoon.
9. In small bowl, beat eggt whites till soft peaks form.
10. Gradually fld into brownie mix.
11. Pour batter into sprayed pan.
12. Bake at 375 or possibly till center is alsmost set.
13. Cold 30 min.
14. (Center will sink slightly.)
15. Sprinkle top of cake with powdered sugar.
16. Just before serving, beat chilled mint cream till soft peaks form.
17. Cut cake into wedges; top each wedge with mint cream.
18. Garnish with minutes springs.

whipping cream, white chocolate, brownie mix, water, oil, eggs

Taken from cookeatshare.com/recipes/brownie-souffle-with-mint-cream-94050 (may not work)