I thought I’d feel more guilty about writing this post. Actually, I thought I’d feel guiltier about eating the waffles that this post is about. Guess what? I don’t. In fact, I’m really just planning the next time that I can make these for an at-home brunch.

I crave brownies often – something I’m sure I have in common with most people. But for some reason, my brownies are never as good as my mom’s. And plus I don’t even like to make them, I’d much prefer mixing up a batch of cookies instead. Every once in a while though, I do get the urge to make a batch of brownies, more for the batter-licking than anything.

I don’t think it’s normal for a person to wake up on a Sunday afternoon craving brownies. I popped online to do some browsing and found edible perspective’s enticing recipe. To be honest, I spent way too long drooling over her extensive collection of breakfast recipes before deciding to recreate this one. I don’t know how she ever thought of such a thing, but a chocolate waffle has to be the best idea ever. Off to the kitchen we went.

Our first batch was a bit on the overdone side. Lesson learned: it’s a good idea to take the waffle out about 30 seconds before the waffle maker says it’s done. The texture firms up just the right amount as it cools.

Gluten-free and low in sugar, these chocolate waffles aren’t as sinful as they appear. They do look a little spooky – appropriate for this time of the year.

Next time, I’ll be topping them with macerated berries and a healthy mountain of whipped cream. [Because obviously, the chocolate shavings and chocolate syrup just weren’t enough.]

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