Waffled Brownie 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 cakey brownies hot off the press for an instant sundae.]

Total Time:
45 min
15 min
30 min

4 servings

  • 3/4 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • Fine salt
  • 4 ounces bittersweet or semisweet chocolate, chopped
  • 3 tablespoons unsalted butter, plus more for brushing waffle iron
  • 1/2 cup sugar
  • 2 large eggs, beaten
  • Vanilla ice cream, whipped cream, caramel sauce, sprinkles and maraschino cherries, for topping
  • Special equipment: waffle iron (preferably Belgian style)
  • Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Sift together the flour, cocoa powder and 1/8 teaspoon salt in a small bowl; set aside.

  • 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. Stir in the sugar and eggs. Add the flour mixture and remaining chocolate and stir until just combined.

  • Lightly brush the top and bottom of the waffle iron with butter. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are cooked through and slightly crispy around the edges, 4 to 6 minutes. Keep the cooked waffles warm in a 200 degrees F oven or covered with foil on a plate while you make the remaining waffles.

  • Top each waffle with ice cream, whipped cream, caramel sauce, sprinkles and a cherry, if desired.

Cook's Note: The waffles can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300 degrees F oven until warmed through and crisp.

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    Everyday Celebrations