In this adapted recipe from the Veganomicon, I’ve taken a bit of reserved batter to make a brownie batter sauce to pour over the waffles for that gooey, chocolaty goodness.
I did not use soy yogurt from this recipe and opted to use just a few chocolate chips, since the waffles were going to be topped with brownie batter chocolate sauce.
Extreme Chocolate Brownie Waffles
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup almond or soy milk
- 2 tablespoons water
- 2 tablespoons + 2 teaspoons vegetable oil
- 1/3 cup sugar
- 3/4 teaspoon vanilla extract
- 1/4 cup vegan semisweet chocolate chips
- 1/3 cup pecans or walnuts chopped coarsely
- vegan butter optional
- non-stick cooking spray
- Mix flour, cocoa powder, baking powder, baking soda, cinnamon and salt in a large bowl. In a separate bowl, whisk together milk, water, oil, sugar and vanilla. Pour the wet ingredients into the dry and mix together until almost blended. If batter is very thick, add a small amount of milk as you mix. Fold in chocolate chips and pecans. Do not overmix.
- Take some of the batter into another dish and add a sprinkle of water while stirring to give the remaining batter the consistency of a thick, pourable sauce. The sauce will be chocolaty, slightly floury and light tasting.
- Prepare in your waffle iron as you’d prepare other waffles. Once waffles are finished, add your desired amount of vegan butter (optional, but very tasty), then drizzle with brownie batter chocolate sauce.