Waffle Brownies

You should get two things from the above picture. 1: I love frosting! 2: That was made in a waffle iron. (See lower left corner)

Since I've eaten one of these waffle brownies pretty much every night for the last few weeks (Kyle interjected, "Not quite every night"), I figured it's about time I shared them with you. These are seriously the quickest thing to satisfy your baked good chocolate craving. Mix together some simple ingredients, stick the batter in your waffle iron and in two minutes you're done! Of course, I love frosting, so I usually whip up a batch of that too. 

The other great perk about these besides the fast cook time is that the batter keeps in the fridge for a few days.  We've kept some batter in the fridge for a week and it still makes great brownies! This is good for portion control because a waffle sized brownie is a much better single serving than an 8 x 8 inch pan. Also, I actually like the brownies better on the second day. The refrigerated frosting melts slightly and creates the perfect contrast of textures: solid cool frosting, gooey melt, wonderfully crisp brownie with a soft inside. Unfortunately, the batter doesn't freeze very well. But I don't think you'll have much left over!

This is a recipe that I've enjoyed since I was a little kid. Making them was a blast then and still is! If you have kids, I'm sure they'd enjoy this too. They're chocolaty, delicious and fun!

Kyle's made pretty much all of our batches of these lately, so here's some advice from him. "The hardest part is combining the butter-cocoa mixture with the eggs. Also, be sure to use a lot of cooking spray. Otherwise the waffles will end up sticking a lot more to the waffle iron and outside will get overdone."

These can be made with both normal and Belgian waffle makers. Like normal waffles, the crispiness will be different, but they're all delicious! 

Waffle Brownies

Yield: Varies depending on size We get about 15.

8 tablespoons softened butter

7 tablespoons cocoa

4 beaten eggs

1 1/2 cup sugar

2 cups flour

1/2 teaspoon salt

1 teaspoon vanilla

Preheat waffle iron and spray with cooking spray (We use the setting 4 out of 6 on ours. I have no clue what that translates to). Mix butter and cocoa. Mix in eggs. Add the rest of the ingredients and combine.  Drop onto waffle iron in desired size. Cook for 1-3 minutes depending on size. The heat setting and time might take some experimenting since waffle irons vary so much. Luckily we've had good ones that were both under-cooked and overcooked, so don't stress. After 2 or 3 rounds, you'll be a pro!

Frosting

1 pound (about 4 cups) powdered sugar

8 tablespoons softened butter

1/3 cup cocoa

2-4 tablespoons milk (or more if desired)

Mix powdered sugar, butter, cocoa and 2 tablespoons milk together. Add more milk to reach your desired consistency. Eat by the spoonful or on top of brownies.