Wednesday, February 27

Mini Brownie Waffles

I am so excited to have my good friend Lauren, from Climbing Grier Mountain guest posting for me today. Lauren and I have been bloggy friends for a bit now and got to spend the weekend together up at Mixed. She's funny, adorable, and the girl knows how to cook! I just know you all will love her blog as much as I do! 

 

Hi, friends! I'm Lauren Grier, author of the food and lifestyle blog  Climbing Grier Mountain (CGM). On CGM, you'll find delicious recipes like baked chocolate doughnuts with brown sugar frosting, mini naan pizzas, and pork belly deviled eggs.  You'll also discover a few twists and turns as I document life's crazy shenanigans from the Mile High City. So stop by and say hello! 

I'm thrilled to be guest-posting for Carrie today. Carrie is a true gem. I met Carrie last year while attending the food blog conference, Mixed, located where the famous movie Dirty Dancing was filmed. Carrie, along with Kirsten, Katie, and I were roomies. To say that we had a blast making watermelon cakes, reenacting scenes from the movie, and eating truck loads full of swag candy, would be an understatement. When Carrie asked me to guest-post for her, I decided to jump in and help her carry the watermelon!

We won't be talking watermelons today, although I could use a dose of spring or summer right now! Seriously, what's up with all these mega snow storms? Can Mother Nature just simmer for a couple of weeks? Maybe take a vacation? I hear St. Bart's is great this time of year.



Anyways, growing up I loved toasting a couple of Kellogg's Eggo waffles for breakfast. I would smear butter and drizzle warm maple syrup all over the top. It was a moment of true sugary bliss before I headed off to school. Well, since I can't live in my yoga pants the rest of my life (someone dare me, please?), I thought I would reserve waffles for a special treat. Enter, the mini waffle brownie! 




I should issue a warning: if consumed there is a 99% chance you will dance Gangnam style afterwards. These mini waffle brownies are chock full of butter and chocolate, and then garnished with a vanilla frosting and a sprinkle of coconut flakes. Holy sweet treat heaven! The secret to the success of these mini waffles is to use about a 1/4 cup of batter and ladle it into one section of the waffle iron. You have to be patient and wait a little longer than your regular waffle batter to finish cooking.While you wait, indulge yourself and dip your finger and lick some delicious vanilla frosting.



Once finished, grab your blue tuxedo jacket, black shades, and bowl of frosting because it's about to get Gangman-y (Wait. Is that a word?) up in this kitchen! 

Thanks for letting me guest post today, Carrie! Cheers!

xoxo

Lauren Grier 



Mini Chocolate Waffle Brownies with Vanilla Frosting and Coconut Flakes

(adapted from the Roder Family Cookbook)

Makes about 15 mini waffles

Prep Time: 15 minutes
Cook time: 2 minutes

Ingredients:
for the waffle brownies:
2 sticks unsalted butter
4 (1oz.) squares unsweetened chocolate
4 eggs, room temperature
2 cups all-purpose flour
1.5 cups granulated sugar
2 teaspoons vanilla extract

for the vanilla frosting:
4 tablespoons unsalted butter, room temperature
1/4 teaspoon salt 
2 cups confectioners sugar
3 to 4 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon almond extract

Unsweetened coconut flakes, garnish 

Directions: 
for the waffle brownies:
In a medium saucepan, melt butter and chocolate together over medium-low heat. Once melted remove from heat. Cool slightly. Add the eggs, one at a time beating slowly until combined. In a large bowl, mix together flour and sugar. Gently add the dry ingredients to the wet ingredients in batches. Once combined, add the vanilla. 

Preheat a waffle maker. Pour about 1/4 cup into one section of the waffle maker. Cook for about 2 minutes or until the batter is firm. Remove waffle and place on a plate to cool. Repeat until batter is gone. 

for the vanilla frosting:
Cream butter with 1 cup of sugar. Stir in vanilla, almond extract, and salt. Frosting will be thick. Add 2 to 3 more tablespoons milk, stir well. Frosting will be runny, now stir in the other cup of powdered sugar. Stir or mix well. If too thick, add more milk. Keep adding milk and sugar to desired spreadable frosting consistency.

to serve: take one of the mini waffles and spread about 1 tablespoon of the vanilla frosting on top. Garnish with coconut flakes!

Go check out Lauren's blog Climbing Grier Mountain. You can also find her on Facebook and Twitter.

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17 comments:

  1. Thanks for letting me guest-post today, Carrie! You are the best girl!

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    Replies
    1. Thanks for helping me out and sharing these awesome waffles!

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  2. YUM! Lauren has outdone herself again! These sound incredible!! Its like dessert for breakfast! I love it!

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    1. She has outdone herself for sure! I can't wait to make these for the kids. Chocolate for breakfast and I'll be mom of the year in their eyes ;)

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  3. Brownie waffles?!! Does anything better exist? Love this!

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  4. oooo those look amazing! How perfect would these be for a icecream sundae party night!

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  5. All I can say is WOW! These brownie waffles look amazing. Nice to meet you Lauren.

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  6. Could you use a box brownie mix

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    Replies
    1. I am not sure a box mix would work the same. You could experiment and try it?

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  7. Now this is the best kind of waffle ever!

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    Replies
    1. That's what I'm saying!?! Brownies for breakfast! FTW

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  8. Dessert for breakfast?! I'm in! These look fantastic.

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    Replies
    1. Don't they?! Lauren is a pure genius.

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  9. Hi! I've just discovered the blog and I'm astounded by all the great things here, like this recipe. I want to venture myself and try this recipe, but I have to admit I have very little experience in the baking department. So I have a few questions.
    How much time approximately do I have to wait for the chocolate to cool slightly once melted?
    The eggs for the waffles have to be a certain size (medium, large, extra large) or the size doesn't matter? ***The logic says it does, so that why I'm asking. ;-)
    In how many batches would suggest I incorporate the dry mix into the wet mix?
    Is this mix like a cake? Do I have to carefull not to overbeat it?
    Sorry if they're to many. Thanx for the help!

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