Shay and I put our heads together and made a fun brunch item this past weekend. I’m not a huge waffle fan, but double. chocolate. waffles. C’mon. We also made a white chocolate vanilla bean sauce and garnished them with berries or banana slices and hazelnut butter. Double c’mon. The smell alone should be reason enough to make these beauties.
Double Chocolate Brownie Waffles
Yield: About 4 big waffle
1 cup All Purpose Flour
2 teaspoon Baking Powder
1/3 cup Dutch process Cocoa Powder
1/2 teaspoon Salt
1/2 cup Dark Chocolate Chips, preferably Dagoba
1 cup Milk (divided in half)
1/4 cup Vegetable Oil
1 teaspoon Vanilla Extract
2 Eggs, separated
1/4 cup Sugar
1/2 cup good quality White Chocolate Chips, preferably Guittard
Preheat waffle iron according to manufacturer’s specifications. In a large bowl, sift the flour, baking powder, cocoa powder, and salt. In a microwave safe bowl, add the chocolate chips and 1/2 cup milk. Microwave for 30 seconds, stir and repeat until melted. Add the remaining milk, vegetable oil, vanilla and only the yolks of the two eggs. Add the whites to another bowl, along with the sugar. Whip with a hand or stand mixer until stiff peaks form, about 5 minutes. Make a well in the dry ingredients, add the chocolate milk mixture and stir until just combined. Gently fold into the egg whites until just incorporated. Fold in the white chocolate chips. Cook in waffle iron according to the manufacturer’s specifications, using cooking spray if indicated. Store tightly wrapped in plastic wrap at room temperature for 3 days, or freeze tightly wrapped and stored in freezer bags for up to 1 month.
Recipe slightly adapted from Domestic Fits Brownie Waffles
White Chocolate Sauce
1 cup good quality White Chocolate Chips, preferably Guittard
1/2 cup Heavy Cream
1 teaspoon Vanilla Bean Extract
Gently microwave all ingredients until white chocolate is melted. Use immediately, or store in the fridge until ready to use. Microwave until pourable. Store in the fridge for up to 1 week.