Waffle BrowniesPretty as a picture: chocolate “brownie” waffles with a pink fondant (applied as a glaze on the top of the waffles).





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February 2008

Product Reviews / Main Nibbles / Cereals, Pancakes & Waffles

Chocolate Waffle Brownie Recipe

Heart-Shaped Waffles For Valentine’s Day, Mother’s Day, Father’s Day Or Any Day

These special waffles are easy to make when you have the right waffle iron. Here, we used Chef’sChoice WafflePro Model 840 which beeps when the waffles are ready (it also has a “floating” top-plate for uniform waffle thickness and easy access for clean up).

This recipe embellishes the chocolate waffles with a pink fondant glaze and sugar-glazed strawberries. If you don’t want to glaze the strawberries, you can serve them plain if they’re ripe and sweet. Otherwise, roll them in sugar or marinate them in a sugar-water solution prior to serving, to sweeten them up (a foodservice trick).

Makes 5 to 6 waffles, depending on your waffle maker.

1. Waffles


  • 3 ounces (3 squares) melted, unsweetened chocolate
  • 1⁄2 cup butter, melted
  • 3 eggs
  • ½ teaspoon salt
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 1 ½ cups all purpose flour
  • ½ to ¾ cup chopped walnuts or pecans, optional
  • ¾ cup milk
  • Confectioner’s sugar, optional


  1. Place chocolate and butter in small saucepan. Melt over low heat. Set aside to cool.
  2. In separate bowl, beat eggs and salt until light in color. Add sugar and vanilla. Beat by hand to combine, then fold in the cooled chocolate mixture.
  3. Chef's Choice WafflePro 840Stir in flour and nuts. Slowly add enough milk to make a thick batter. Preheat the waffle maker.
  4. If using the Chef’sChoice WafflePro Model 840 (shown at right), use 1/3 cup of batter; with other waffle irons, check manufacturer’s directions. Spoon waffle batter onto preheated waffle grid. Close lid and bake until signal indicates waffle is done. Remove and serve. Waffles will store well for several days if wrapped in plastic.

2. Jacques Pépin’s Fast Pink Fondant and Glazed Strawberries


  • 2 tablespoons warm tap water from                       
  • 1 tablespoon corn syrup                                                          
  • 3 to 4 drops red food coloring (optional)
  • 2 cups confectioner’s sugar


  1. Mix warm water, corn syrup and food coloring. Put the confectioner’s sugar in bowl and add water-corn syrup mixture.
  2. Stir with whisk until well-mixed, then beat with whisk for 20 to 30 seconds, until very smooth. Depending on the moisture in the sugar, you may need slightly more water, until fondant is loose enough to be drizzled or spread. Or, if fondant is too thin, add a little sugar.
  3. Break waffles into individual hearts and arrange on a wire rack; drizzle fondant on each waffle heart. This can be done ahead so the fondant dries slightly and remains shiny. The fondant should be used within an hour or so of preparation. Otherwise, cover it with plastic wrap so it doesn’t harden.   

3. Glazed Strawberries

For glazing, use ripe strawberries, preferably with stems so you can hold them easily as you dip them into the hot, liquid sugar. Be sure the berries are dry so they do not splatter, and proceed with caution.

If berries are ripe and sugar is used right away, while it is hot and thin, the shell of sugar crusted around the berries will be thin. The hot sugar will partially cook the ripe berries. Within 15 to 20 minutes, the berries will release some juice, which will begin to melt the shell of sugar; so the glazing cannot be done more than 1 hour before serving. The riper the berries, the faster the moisture is released. The right time to serve the berries is when the sugar shell is partially melted, so that it is thin and close to breaking open. The berries will be warm, juicy, and a bit soft inside. If hard, partially ripe berries are used, the sugar remains thick and the berries are dry and hard.


  • 1 ½ cup sugar
  • ½ cup cool water
  • 6 to 8 drops lemon juice
  • 12 very large, ripe strawberries with stems


  1. Oil a tray very lightly. If the strawberries are not clean, wash them gently and dry them thoroughly.
  2. To glaze the berries: Put sugar and cool water in a small saucepan, preferably unlined copper, and stir just enough to wet the sugar and create a syrup. Then cook over medium to high heat until a candy thermometer registers between 310°F and 320°F degrees. This will take approximately 15 minutes after the mixture comes to a boil. An unlined copper pan tends to prevent sugar from crystallizing. If unavailable, add 6 to 8 drops of lemon juice to the syrup when it is almost cooked to prevent crystallization.
  3. Put the pan containing the boiling hot sugar syrup on a pot holder and tip it to the side to dip strawberries, one at a time, into the hot syrup, making sure that each berry is completely submerged so that it is coated all around. Set the coated berries on the oiled tray. The sugar will harden around them. Set aside until serving time.
  4. To assemble, adorn the fondant-covered brownie waffles with glazed berries and serve immediately.

Recipe © Edgecraft. Other material

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