Made on the waffle iron.
A-ma-zing.
I've seen brownies made in the waffle maker on Rachel Ray. So when I finally found a whole wheat waffle recipe I liked, I decided to merge the two to make one sweet brownie-waffle love child.
These are so fantastic for so many reasons:
A) It's a REAL food but it's fast.
B) Brownies take about 30 minutes to bake but you can have one of these in your hot little hand in more like two minutes.
C) This is actually a dessert but it wouldn't be the end of the world if you ate these for breakfast!
I tweaked the original recipe to make it more waffle iron friendly. Here it is:
3/4 cup whole wheat flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 cup + 1 tablespoon solid coconut oil
2/3 cup honey
1 tablespoon pure vanilla extract
1 egg
1. Mix dry flour, cocoa and baking powder in a bowl.
2. In a separate bowl combine solid coconut oil and honey and microwave until melted. A minute or so.
3. Combine melted mixture, vanilla and egg to flour mixture.
4. Heat waffle iron and butter generously.
5. Put a heaping tablespoon of the brownie batter on the iron and close.
6. Check after a minute. Cooking times will vary so I'm going to just advise you to keeping checking.
What you are looking for:
Brownies won't fill the entire waffle mold and that's fine. Smaller is more manageable.
You're not trying to brown the brownie-just make sure it's cooked through.
7. When you feel like it's "done", unplug the waffle iron and flip it over to dump it out on a plate. Don't even try to use a fork- this brownie recipe is more crumbly than most.
Like most brownies, these taste best when cooled completely. Drizzle with chocolate syrup, top with ice cream, serve with a dollop of almond butter or just scarf them down plain.
You're welcome.
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