My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Wednesday
Sep182013

dessert for breakfast thursday | Belgian Brownie Waffles

Okay.  So, maybe this isn’t technically breakfast.  It’s also not Friday, when I typically post about breakfast.  What can I say?  I’m a rule-breaker [that is a lie].

Honestly, I just couldn’t wait one more day to share this recipe with all of you.  The inspiration came from the book, The Family Flavor, written by Whitney Ingram and photographed by Sheena Jibson.  You may know Sheena’s blog—it’s been a favorite of mine for years!—so I was thrilled when I heard she was going to be photographing a cookbook for Whitney.  I was certain it would be filled with stunningly, delicious food, and I was right.  What a team these two make!

Belgian Brownie Waffles | edible perspective

I bought a copy the second it was available and stalked the FedEx trucks as they drove by each day.  Finally, it came!  I devoured the entire book—with my eyes, haha—the second I got my hands on it.  The book is filled with comforting, whole-food recipes, written in a very approachable way.  There is an incredible amount of inspiration I can pull from each and every page.  The vegetarian + dessert chapters are my favorites!  Duh.

[fyi – I was not asked to review this book but just felt like sharing my opinion!]

Belgian Brownie Waffles | edible perspective

A recipe I’ve had on my mind for sometime now has been for brownie waffles.  I don’t just mean chocolate waffles with cocoa powder thrown in.  I mean making real brownie batter and pouring it in a waffle iron.  I did it with doughnut batter, so why not try out brownies?

Truth be told I’ve been completely scared and intimidated to try my hand at gluten-free brownies.  I had the same fear for gluten-free cookies.  So silly.

I used the brownie recipe in The Family Flavor as a guide and adapted it with some of my favorite gluten-free flours, coconut oil, and muscovado sugar—my most recent sugar obsession.

Belgian Brownie Waffles | edible perspective

After a few trials working on the texture, I was completely sold.  These are just as you’d expect.  A thick, fudgy brownie, cooked in a deep-pocketed, Belgian waffle iron.  You even get a bit of that crispy edge goodness you find in the corner piece when baked in a pan.  My favorite.

Belgian Brownie Waffles | edible perspective

I know there will be the question, “Can I bake these in a pan in the oven?”  And to that, I really cannot say.  But, what I can say is that I no longer fear the brownie and will have an oven-baked recipe coming soon.

For now, you only get brownie waffles.  That doesn’t sound so bad, though, right?

Belgian Brownie Waffles | edible perspective

Maybe for your birthday breakfast.

Maybe for a weekend treat.

Maybe part of brunch dessert.

I don’t think it really matters the occasion, just so long as you make them.  Pronto.

Belgian Brownie Waffles | edible perspective

Print this!

inspired by: The Family Flavor “Brownies”

Brownie Waffles gluten-free, dairy-free // yields 8 mini waffles or 2, 6-inch Belgian waffles

  • 1/3 cup gluten-free oat flour
  • 1/3 cup sweet rice flour
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons almond meal
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unrefined coconut oil
  • 3oz high-quality dark chocolate, or bittersweet
  • 1/3 cup muscovado sugar, or sucanat/coconut sugar/brown sugar
  • 2 large eggs
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  1. Whisk the oat flour, sweet rice flour, cocoa powder, almond meal, baking powder, and salt together until well combined.
  2. Simmer water in a double boiler [or with a heat-safe bowl placed in a pot of simmering water—water should not touch the bowl] and melt the coconut oil and chocolate in the bowl until smooth.  Stir occasionally.
  3. Remove bowl from the simmering water and stir the sugar into the chocolate/oil mixture until well combined.
  4. Turn your waffle iron on to medium head and grease if needed.
  5. Stir applesauce and vanilla into the chocolate mixture and then stir the eggs in one at a time, until fully incorporated.
  6. Empty the flour mixture into chocolate mixture and stir until fully combined.  Avoid over-stirring.  Batter will be thick but pourable.
  7. Spoon small amounts of batter into your waffle iron to make mini-sized waffles, or spoon in the standard amount per your waffle maker’s specifications.
  8. Cook for 1 – 1 1/2 cycles and remove.  You may want to do a test with 1 mini waffle to see the desired cook time and temperature.
  9. Eat hot or let cool and dust with powdered sugar. 

notes/substitutions: If desired, use butter instead of coconut oil.  If you cannot tolerate oat flour substitute your favorite gluten-free all-purpose blend.  If you like things on the sweeter side add another 1-2 tablespoons of sugar.

The crusty texture around the edges is best on the first day but the waffles are still delicious on day two…and three!

Belgian Brownie Waffles | edible perspective

I’ve been without a kitchen all week [and off + on since the beginning of August], so thanks for hanging in there with me!  I’m off to Wisconsin early this morning to photograph my cousin’s wedding over the weekend and when I return the kitchen should usable and almost finished. 

Get ready for a delicious dose of fall.  I cannot freaking wait.

Reader Comments (37)

Seriously, why aren't we neighbors!!!? Totally going to have to get my hands on a copy of this book. My husband and I make this INSANE gluten free chevre and dark chocolate brownie. I would make them constantly if I could...
September 18, 2013 | Unregistered CommenterJade Sheldon-Burnsed
We should have a waffle brunch when I return. Think of how fat and happy we could be.. with brownie waffles and sweet potato waffles and cinnamon roll waffles (!!!!!). Let's make it happen.
September 19, 2013 | Unregistered CommenterAshae
This breakfast is soooo awesome!! LOVE it!
September 19, 2013 | Unregistered CommenterKatrina @ Warm Vanilla Sugar
Get in my belly. Right this instant. Which this reminds me, I need to buy a waffle iron stat.
September 19, 2013 | Unregistered CommenterLauren @ The Highlands Life
Whoa! Your instagram pic of these has been killing me all week, but now I am seriously just freaking over these and this book! I need them both in my life!! YUM!!

Have fun at your cousins wedding!
September 19, 2013 | Unregistered CommenterTieghan
Looks amazing! I'll have to get my hands on that cookbook--it sounds wonderful. The photography, recipes, and everything. Thanks for highlighting it!!
September 19, 2013 | Unregistered CommenterLaura (Blogging Over Thyme)
Hahaha. Yes!!!! I'm totally down.
September 19, 2013 | Registered CommenterAshley
I highly recommend it! :)
September 19, 2013 | Registered CommenterAshley
you, woman, are a genius. these look perfect for breakfast, dessert..heck, dinner + lunch, too!
Please someone tell me I can "PIN" this...and soon!...Loving the idea of "corner piece" chewy factor going on with this brownie treatment!!
Utter gorgeousness here..no "waffling" on this recipe....it's a keeper!
September 19, 2013 | Unregistered CommenterDonna
lunch, breakfast, dinner... Brownies are need all the time! SO creative I got to try this!
September 19, 2013 | Unregistered CommenterBelinda @themoonblushbaker
oh my gosh. this is happening, stat. and I won't even tell my fiance they're gf. I bet he won't be able to tell!
September 19, 2013 | Unregistered CommenterAshley
Brownie waffles?? This is going to have to happen very soon indeed! :)
September 19, 2013 | Unregistered CommenterEileen
OMG...The sheer aspect of these Brownie/Waffle mutations are so drool-worthy....Burning question...WHAT Belgian Waffler do you possess to produce those deep, deep caverns??
I despise "shallow" waffles...am waffle-iron-less at present...and want to purchase one to replicate this gem of a recipe!
September 19, 2013 | Unregistered CommenterDonna
YUM!!! Crispy outside, fudgy inside?! Be still, my heart.
September 19, 2013 | Unregistered CommenterAndrea
Haha! This made me laugh. :) It's a Waring Pro double sided waffle maker. I'm not sure of the exact model (not currently at home to check) but I know they have it at Bed Bath an Beyond and on amazon. It was a gift last Christmas and I'm obsessed. :)
September 19, 2013 | Registered CommenterAshley
How great is this - dairy free and gluten-free. These could convert anyone to healthier eating. Beautiful shots!
September 19, 2013 | Unregistered Commenterlori @ thehealthminded
Hi there! Love this recipe, but I was wondering -- what kind of substitute can I use for sweet rice flour? I've never seen any in the supermarkets where i live, and being gluten free is kind of a fad thing here so we don't get very many health products.
September 19, 2013 | Unregistered CommenterHopie
Unfortunately, there is no perfext substitution for sweet rice flour. Some have told me they use white/brown rice flour and the recipes still work, but they are quite different and may result in a different texture. Sorry I can't be of more help! The brand I buy is Ener-G which can be found many places online.
September 19, 2013 | Registered CommenterAshley
Brownie waffles!? I can hardly believe it. I am comletely obsessing with the idea of this!
I am just soooo happy to have found your blog.
My readers requested more GF recipes, so I'm learning....
LOVE that these waffles are GF, going to share this in my friday links!
Thank you!
September 19, 2013 | Unregistered Commentervanillasugarblog
These look gorgeous! Thanks for sharing.
September 19, 2013 | Unregistered Commentersarah
I need a waffle iron :(
September 20, 2013 | Unregistered CommenterLaura@baking in pyjamas
Your killing me over here.... I need this in my life!
I made these for dinner last night because I couldn't resist. Absolutely the best GF brownies I have ever had!! My only suggestion would be to have some whipped cream or ice cream on hand since they are a bit dense. I'm going to try to make this recipe in a pan (instead of a waffle maker) this weekend, since I know my GF mom would love this recipe. Thanks Ashley for the delicious recipe!
September 20, 2013 | Unregistered CommenterLaura
Thank you for share this recipe with us. It is a delicious food and it is health. I just can't wait.
September 20, 2013 | Unregistered CommenterMultivitamin for Men Review
These look gorgeous! Thanks for sharing.
September 21, 2013 | Unregistered CommenterVoucher UK
I'll take any excuse to have chocolate for breakfast!
September 21, 2013 | Unregistered CommenterChung-Ah | Damn Delicious
YUM!! I've made cookies using my waffle iron but never brownies! Can't wait to try!
September 21, 2013 | Unregistered CommenterSteph
Oh yes, these look & sound pretty much perfect.
September 22, 2013 | Unregistered CommenterKathryn
These are my fav gf brownies so far. Even non gf folks love em: http://glutenfreegoddess.blogspot.com/2006/01/dark-chocolate-brownies.html
September 22, 2013 | Unregistered CommenterCandice
@Laura - Thanks for reporting back! Ice cream would be the perfect addition! I took little breaks all day instead of eating the whole thing at once, but if I was serving as dessert ice cream would be the way to go! :)

@Candice - Thanks for the link!
September 23, 2013 | Registered CommenterAshley
mmmmmm yes yes yesss brownie waffles sound like just what I need!
September 25, 2013 | Unregistered CommenterKayle "The Cooking Actress"
hello, I am making these for guests and one is allergic to almonds. Do you know if I can replace the almond meal with ground flaxseed?? thank you!
September 26, 2013 | Unregistered Commenteremily
@Emily - Unfortunately, ground flax is not a suitable replacement. It will make the batter far too thick [as it's a great thickening agent/egg-replacer] and dense. I would recommend trying another ground nut, like hazelnut meal [although, that will give a different flavor but would work well with chocolate], pecan meal, peanut meal, or even cashew meal. Just pulse the raw/unsalted nuts in a food processor or blender until flour-like in texture. Be careful not to grind too long or the mixture will become doughy and eventually turn into nut butter. Sift out any large pieces and add to the recipe.
September 26, 2013 | Registered CommenterAshley
wow, yum! I'm so making these!
September 26, 2013 | Unregistered CommenterJeanine
Why oh why did I have to spot this on fb tonight at 10 PM? I am now possessed by having to make them.
January 14, 2014 | Unregistered CommenterEllen (Gluten Free Diva)

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