Confession: I have a thing for arbitrary national food holidays.
Last week,National French Toast Day inspired this roundup
of my favorite French toast spots in KC. This week, I’m moving on to dessert.
Sunday (December 8) is National Brownie Day, which means it’s the perfect time to bust out your favorite chocolate brownie recipe.
Like any chocoholic, I have many favorite brownie recipes. Alton Brown’s super-chocolateyCocoa Brownies are my go-to, but I’ve also been known to experiment with the classic recipe by adding creamy goat cheese and sea salt.
But one of my best recent (brownie recipe) discoveries is this one, which requires no oven. Chocolate Brownie Waffles with Blackberry Sauce is one of those rare treats that doubles as a breakfast or dessert, which is why it’s in the cookbookBreakfast For Dinner.
What makes these waffles a cut above the rest is their rich chocolate flavor, cakelike consistency and tart blackberry sauce, which fills all those little squares with berry goodness. I use coconut oil instead of butter for a lighter, subtly tropical version.
Have a favorite brownie recipe? Email firstname.lastname@example.org or tweet@chowtownkc.
Chocolate Brownie Waffles with Blackberry Sauce
Makes 4 to 6 waffles
Ingredients for sauce:
2 cups (10 ounces) fresh or frozen blackberries
2 tablespoons granulated sugar
Juice from one lemon
Ingredients for waffles:
1/2 cup unsalted butter, cut into cubes
3 ounces dark chocolate, chopped
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup all-purpose flour
2 tablespoons cocoa powder
2 teaspoons baking power
1/2 teaspoon salt
Freshly whipped cream, for topping
To prepare sauce, stir together blackberries, sugar and lemon juice in a small saucepan over medium heat; if using fresh blackberries, add 2 tablespoons water. Bring to a simmer, stirring and crushing berries with the back of a wooden spoon. Simmer for 5 to 7 minutes, or until sugar is dissolved and berries begin to break down.
Transfer to a blender or food processor and pulse until smooth. Press through a fine mesh sieve to remove seeds. Sauce can be made a day ahead and refrigerated in an airtight container; warm in a saucepan over low heat prior to serving.
For waffles, in a saucepan or double boiler over low heat, stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar. Whisk in eggs and vanilla, followed by milk. Stir in flour, cocoa powder, baking powder, and salt until just incorporated.
Preheat a Belgian waffle iron. Drop about 1/2 cup batter onto iron for each waffle (more or less depending on the size of your iron) and cook until outside is crispy. Serve warm, drizzled with blackberry sauce and topped with more blackberries and freshly whipped cream.
Source:Breakfast for Dinner
Enterprise reporter Sarah Gish writes dining and bar guides for Ink magazine. She also writes dining columns for 913 and Ink. Contact her via email at email@example.com or tweet @sarah_gish.