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The Washington Post

Chocolate Brownie Waffles With Blackberry Sauce

Chocolate Brownie Waffles With Blackberry Sauce 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Book Report Jan 30, 2013

These fragrant waffles come together quickly. They're not overly sweet, and they're fun to serve. Tangy blackberry sauce and a dollop of whipped cream or mascarpone cheese add the perfect finishing touch.

You'll need a small Belgian waffle iron.

Make Ahead: The sauce can be refrigerated a day in advance. Reheat in a saucepan over low heat.


Servings: 6 - 8 small waffles
Ingredients
  • For the sauce
  • 2 cups (10 ounces) fresh or frozen blackberries, plus extra berries for optional garnish
  • 2 tablespoons sugar
  • Juice from 1 lemon
  • 2 tablespoons water, or more as needed
  • For the waffles
  • 8 tablespoons (1 stick) unsalted butter, cut into cubes
  • 3 ounces bittersweet chocolate (60 to 77 percent cacao), coarsely chopped
  • 3/4 cup sugar
  • 2 large eggs, at room temperature, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 cup flour
  • 3 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Whipped cream or mascarpone cheese, for garnish

Directions

For the sauce: Combine the blackberries, sugar and lemon juice in a small saucepan; if using fresh blackberries, add 2 tablespoons of water. Cook over medium heat, stirring frequently and using the back of a large spoon to crush the berries.

Once the mixture begins to bubble gently, cook for 5 to 7 minutes, until the sugar has dissolved and the berries begin to break down, making sure the mixture does not come to a full boil. Transfer to a food processor or blender; if using the latter, remove the center of the blender lid and cover the opening with a towel to prevent any splash-ups. Puree until smooth. Wipe out the saucepan.

Strain the sauce through a fine-mesh sieve back into the same saucepan, using a flexible spatula to push/scrape it through and discarding the solids. Keep warm.

(At this point, the sauce also can be cooled, covered and refrigerated for a day.)

For the waffles: Grease the interior of a small Belgian waffle iron with nonstick cooking oil spray. Preheat according to the manufacturer's directions.

Combine the butter and chocolate in a saucepan or in a double boiler over low heat. Once the mixture is melted and smooth, remove it from the heat and stir in the sugar until well incorporated. Beat in the eggs and vanilla extract, then the milk. Stir in the flour, cocoa powder, baking powder and salt, mixing just until incorporated.

Pour about 1/2 cup of batter onto the iron for each waffle (the amount will depend on the size of your iron) and cook for about 3 minutes, until firm.

Serve warm, drizzled with the room-temperature or warmed blackberry sauce. Garnish with blackberries, if desired, and whipped cream or mascarpone.

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Recipe Source

Adapted from "Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More," by Lindsay Landis and Taylor Hackbarth (Quirk Books, 2013).

Tested by Jane Touzalin.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per waffle (based on 8): 350


% Daily Values*

Total Fat: 18g 28%

Saturated Fat: 11g 55%

Cholesterol: 85mg 28%

Sodium: 290mg 12%

Total Carbohydrates: 46g 15%

Dietary Fiber: 4g 16%

Sugar: 29g

Protein: 5g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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