brownie waffles

cafe 101 in hollywood serves a brownie waffle sundae, which inspired this recipe.  before i was vegan, my friend tom and i would drive out to hollywood in the middle of the night just to share a fresh-off-the-iron brownie waffle topped with a scoop of ice cream and drizzled with chocolate syrup.

now that i can’t handle such a dairy-fest, i’ve been dying to make a vegan version for myself.  luckily, my sister made that possible by giving me a waffle maker for christmas!  it just required a standard brownie recipe and a few minutes of cooking time, and was much quicker than whipping up a whole batch of brownies!

chocolate brownie waffles
half a block of silken tofu
1/4 c vegetable oil
1 tsp vanilla extract
1 c brown sugar
1/3 c soy milk
1 c flour
1/3 c cocoa powder
1/2 tsp baking soda
1/2 tsp salt

combine the tofu, oil, vanilla, brown sugar and soy milk in a blender and process until smooth and creamy.  the tofu acts as the egg replacer in this recipe.

in a large bowl sift together the remaining dry ingredients.  sifting helps break up any chunks in the dry ingredients, resulting in a batter with a smoother consistency.

combine the wet and dry ingredients to form a thick batter – which almost resembles the texture of pudding.

heat up your waffle iron to somewhere between medium and high heat.  spray generously with a non-stick cooking spray to ensure the waffle can pop right out when it’s done.

spoon the batter onto the hot waffle iron so that it just covers one side.  for an iron this size that is a fourth of the batter.

cook for 6-8 minutes or until it is firm and you are able to lift it out.

you can serve it whole with a scoop of soy ice cream or just dusted with powdered sugar.  you could also break it up into quarters and serve them like brownies.

they are best warm but you can also wrap them up and freeze them to be re-heated later – just pop them in the oven for a few minutes.

yields 4 waffles