brownie waffle sundae

cooking the batter on a waffle iron cuts your brownie- baking time in half, and eliminates cooling time altogether. pile ice-cream and toppings onto these cake brownies hot off the press for an instant sundae. 

Total time: 45 mins 

Prep: 15 mins 

Cook: 30 mins 

Ingredients: 

3/4 cup plain flour 

2 tbsp cocoa powder

pinch salt 

115g semisweet chocolate, chopped. 

3tbsp unsalted butter 

1/2 cup sugar 

2 large eggs 

vanilla icecream, whopped cream, caramel sauce, sprinkles, cherries 

Special equipment: waffle iron ( preferably belgian style) 

Method: 

1.preheat the waffle iron to a medium- high heat. preheat oven at 100 degrees ( to keep cooked waffles warm). 

2. sift together the flour, cocoa powder and salt into a small bowl and put aside

3. combine half the chocolate and the butter in a medium saucepan over medium heat, stirring until melted and smooth, about 5 minutes. remove from the heat and let cool slightly. 

4. stir in the sugar and eggs, add the flour mixture and remaining chocolate and stir until just combined. 

5. lightly brush the top and bottom of the iron with butter. fill the waffle iron about 3/4 of the way full. close the lid gently and cook until the waffles are cooked through and slightly crispy around the edges. 4-6 minutes. keep the cooked waffles warm in the oven till you have finished cooking the waffles.

6. tip each waffle with ice-cream, whipped cream, caramel sauce, sprinkles and a cherry if desired. 

Note: the waffles can be frozen in a resealable plastic bag for up to 1 month.