Belgian waffles first became popular at the 1964 New York World’s Fair. But they were called “Bel-Gem Waffles” at the fair because Americans were unfamiliar with where the waffles originated. Now, of course, they’re a North American breakfast staple. This brownie inspired version is a decadent twist on the classic recipe.
Makes 4 servings
Prep time: 15 minutes
Cooking time: about 3 minutes per batch
INGREDIENTS
- 1 ¾ cups all-purpose flour
- 3 Tbsp granulated sugar
- 3 Tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 1 ¾ cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 2 tsp vanilla extract
- Icing sugar for dusting
INSTRUCTIONS
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a second medium bowl, whisk together the buttermilk, eggs, butter, and vanilla extract.
- Add the flour mixture to the buttermilk mixture, then stir together just until combined. Do not overmix.
- Preheat the oven to 170ºF. Preheat an 8-inch waffle iron according to the manufacturer’s instructions.
- Using about ⅓ cup of the batter for each waffle and following the manufacturer’s instructions, cook the waffles in the waffle iron. Cook until the waffle iron stops steaming, about 3 minutes.
- Transfer the waffles to a large plate as each batch cooks. Keep the waffles warm in the oven while you cook the remaining batter. Dust with icing sugar before serving. Or try them with fresh berries or strawberry jam and dollops of whipped cream.
Icing sugar for dusting
SWEET HISTORY
- Throughout the Middle Ages and the Renaissance, sugar was so expensive that only the very wealthy could buy and consume it.
