Intense Waffle Brownies

2014-01-05
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My favorite nine year old calls this the “Epic Dessert,” and I think he’s right. Epic is pretty much the only phrase you can use to describe waffle brownies.

This particular recipe is a winner—it has a depth of chocolate, brought out by the addition of coffee to the mix. The flavor is deep, with a fair bit of salt to give good contrast. And it’s all crunchy edge bits.

 

INTENSE WAFFLE BROWNIES

6 oz bittersweet chocolate (not unsweetened)
1 stick unsalted butter (8 tbs)
2 large eggs
1 cup sugar
1 tbs unsweetened cocoa powder
1 tsp vanilla extract
1 tsp ground espresso or espresso powder
½ teaspoon chunky salt
2 cup flour
1-2 tsp neutral flavored cooking oil (I use canola) for greasing the waffle iron.

In a medium saucepan melt the chocolate and butter over medium low heat. Stir frequently until melted and fully combined. Remove from heat and allow to cool.

In a large bowl combine the eggs, sugar, cocoa powder, vanilla, espresso, and salt and stir until combined. Add the chocolate butter mixture and mix until smoothly blended. Add flour and mix until just combined.

Grease your  waffle iron and cook according to directions (which, naturally, are not meant for brownies). I found two minutes on high heat was sufficient. While warm the waffle will be very soft and hard to get out of the iron. Either leave it in with the waffle iron open until it cools, or flip it out by turning the waffle iron upside down (this may not be possible with your waffle iron, and will require careful orchestration to avoid burns from hot iron; be forewarned).

Let cool if serving plain. With ice cream, a slightly heated waffle (use the toaster oven) is pretty divine.

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