Waffle Iron Brownies

 

Waffle Iron Brownies (gluten free version)

with Dairy Free Chocolate Sauce (recipe below)

 

This is just a quick post to share a recipe that's an old favourite in our chocolate-loving home... Waffle Iron Brownies! I can't remember where I first came across this recipe, but I've converted it to a healthier version, and I make the batter in my Thermomix.

Now and then we have these for breakfast for a special treat - or for afternoon tea when we feel like cake and there's nothing baked. These are very quick to make, so if you have a sudden influx of hungry children on the holidays, remember this recipe. Our kids love to break the waffles up into little hearts, drizzle them with cashew cream or maple syrup - or sometimes chocolate sauce for a special treat - and run off with one in each hand. Or maybe two in each hand if they can get away with it!

I make these with either spelt flour or gluten free flour. I use this gluten free flour mix here when making them gluten free. They turn out a little less crunchy, but still delicious.

Waffle Iron Brownies

1. Melt and mix at 100 degrees, 2 minutes, speed 3:
- 110g butter or coconut oil
- 30g organic cocoa (or raw cacao powder)

2. Add and mix on speed 5 for 10 seconds:
- 100g Rapadura
- 40g water
- 2 eggs

3. Add and mix on speed 4-5 for 10 seconds, depending on how finely chopped you like the nuts:
- 50g pecan nuts (optional)
- 170g unbleached white spelt flour (or gluten free flour)
- 1 tsp baking powder
- 1/4 tsp fine sea salt

4. Heat waffle iron, oil if necessary, and drop a couple of big blobs of batter onto hot iron, so that when it spreads out it will cover the surface of the iron. Close quickly and allow to cook until browned.

5. Serve with cashew cream or pure maple syrup. Or for a special treat, some homemade chocolate sauce and cashew cream!

Quick, dairy-free chocolate sauce:

Cook in Thermomix - 2 mins, 60 degrees, speed 2:

- 30g coconut oil or butter

- 80g-120g dark chocolate chips or dark chocolate broken in pieces (depending on how thick and chocolatey you like it!)

- 30g rice malt syrup (or honey)

- 30g rice-almond milk (or other milk)

- 1 tsp vanilla extract

Use more or less chocolate depending on how thick you like your sauce. Once it's cold, it will set to a chocolate spread consistency, and you can eat the leftovers on toast like nutella.