Waffle-iron Brownies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Chocolate c, Specialty c | 1 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1/4 | t | Baking soda |
| 1/4 | t | Salt |
| 3/4 | c | Sugar |
| 1/3 | c | Butter |
| 2 | T | Milk |
| 2 | oz | Unsweetened chocolate |
| 1 | t | Vanilla |
| 2 | Eggs | |
| Powdered sugar for serving | ||
| if desired |
INSTRUCTIONS
Preheat the oven to 325 degrees F. If you plan to bake the brownies, and butter a 9-inch square baking pan. Otherwise, preheat a waffle iron. In a small bowl, mix together the flour, baking soda and salt. In a small, heavy saucepan, combine the sugar, butter and milk. Place over medium-high heat and bring to a boil, stirring until the butter has melted. Remove from the heat. Add the unsweetened chocolate and vanilla. Stir until the chocolate melts and the mixture is smooth. Place into a pan of cold water to cool the mixture to room temperature. With an electric mixer, beat in the eggs. Gradually blend in the flour mixture until smooth. (Spread evenly into the prepared pan if you are baking the brownies. Bake for 25 to 30 minutes until the center is just set and feels firm when touched. Cool completely before attempting to cut, these are very rich and gooey! Dust with powdered sugar and cut into squares.) Drop rounded spoonfuls of the brownie mixture into the preheated waffle iron. Close the iron and cook for about 2 minutes until the brownies are done. Remove and cool on a rack. Dust with powdered sugar before serving, if desired. Yield: about 2 dozen hearts or 2-1/2-inch waffle-iron cookies Note: To make pizelle in the shape of cups, drape the warm, still flexible cookie over the bottom of a small juice glass; cool. Fill with ice cream, sherbet or berries and cream to serve. Mail Order Source: electric Krumkake, Pizelle and Heart Shaped Waffle irons Sweet Celebrations, Inc. P.O. Box 39426 3244 Raleigh Avenue Edina, Mn 55439-0426 Toll Free: 1-800-328-6722 BAKERS' DOZEN BEATRICE OJAKANGAS SHOW #BD1A60 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net Recipe by: BAKERS' DOZEN BEATRICE OJAKANGAS SHOW #BD1A60 Posted to MC-Recipe Digest V1 #511 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2032
Calories From Fat: 889
Total Fat: 102.4g
Cholesterol: 537.1mg
Sodium: 1078.7mg
Potassium: 812.6mg
Carbohydrates: 265g
Fiber: 12.8g
Sugar: 153g
Protein: 34.4g