I love brownies. I love waffles. I love not heating up my house when it’s summer outside. When I saw these waffle brownies on Tara’s blog, Tea and Cookies, I knew it would just be a matter of days before I gave in and made them. The dense batter was easy to mix, and “baked” into warm, crunchy-edged brownies in a hot waffle iron in just a few minutes. Each wedge is a perfect brownie size – ideal for nibbling while watching a movie, for packing to take camping or to the pool, or serving warm, topped with a scoop of ice cream and a scattering of fresh raspberries.
These aren’t the kind of waffles you’d eat for breakfast, but should be treated as cookies – the thick batter (really more of a dough) is simply baked in a waffle iron.
Once mixed, the dough reminds me of a Tootsie Roll – the same shade, with a bit of buttery gloss. Its butter content keeps it from sticking – watch it closely, so that it doesn’t burn. The trick is getting them out of the iron – open it and let it cool and remove with a fork, or flip it out carefully onto a flat plate or countertop.
Chocolate Waffle Brownies
6 oz bittersweet or semisweet chocolate, or 1 cup chocolate chips
1/2 cup butter
1 cup sugar
2 large eggs
1 tsp vanilla
2 cups flour
2 Tbsp. cocoa powder
1 tsp espresso powder (optional)
1/4 tsp. salt
In a small saucepan, melt the chocolate and butter over medium-low heat; pour into a bowl and set aside to cool. Stir in the sugar, eggs, and vanilla.
Add the flour, cocoa, espresso and salt and stir just until combined; the batter will be thick.
Preheat your waffle iron and spray it with nonstick spray. Cook about 1/3 cup of batter at a time, or whatever fits with your waffle iron. Close the lid and cook for 3-5 minutes, or until cooked through. Open the lid and let cool slightly before flipping out by inverting the waffle iron (carefully!) onto a flat surface. (The brownies are fragile while they’re still hot – however you get them out, be careful!)
Makes 6-8 Belgian-style waffles, each breaking into 4 wedges (about 2 dozen total).