Waffled Brownies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 cup All-purpose flour, unbleached
  • 1/4 tsp Baking powder
  • 7/8 cup Cocoa, unsweetened
  • 1 1/4 cup Granulated sugar
  • 1/4 tsp Sea salt, fine
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 2/3 cups Safflower oil

• Drinks

  • 1 tbsp Espresso, powder

Found on cookingwithcurls.com

Description

Ingredients

• 2/3 cups safflower oil
• 1 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 Large eggs
• 3/4 Cup + 2 Tablespoons unsweetened cocoa
• 1/2 cup unbleached, all-purpose flour
• 1 Tablespoon espresso powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon fine sea salt

Directions

• Whisk oil and sugar together in a large bowl.
• Add eggs one at a time, whisking to combine.
• Add the cocoa powder, espresso powder, salt, and baking powder, and whisk until thoroughly incorporated.
• Stir in flour just until combined. Set aside.
• Heat Belgian waffle iron to the 3 setting if your waffle iron has settings. Spray waffle iron generously with cooking spray {I use olive oil in a mister}.
• Pour 1/4 to 1/3 cup of batter into each section of waffle iron, depending on the size.
• Cook brownies for 3 minutes.
• Turn brownies out onto a wire rack and continue with remaining brownies.
• Dust with powdered sugar or add a scoop of ice cream and drizzle with hot fudge.
• Store unused brownies in a large zipper top bag.