Fudge Waffles with Ice Cream and Chocolate Sauce

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Fudge Waffles with Ice Cream and Chocolate Sauce

star rating (6) rate this recipe »
Published prior to 2008

Is it a brownie with tire tracks, or a waffle that took a wrong turn at breakfast and ended up on the dinner table? This festive dessert may have an identity problem, but you won't have any problem when you serve it to your family or guests -- they'll enjoy every chocolatey bite.

2 eggs, room temperature
1/2 stick butter, melted and cooled, or 1/4 cup vegetable oil
1 teaspoon vanilla
1 cup buttermilk
1 cup King Arthur Unbleached All-Purpose Flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup chopped walnuts
1/2 cup chocolate mini-chips

In a large mixing bowl, combine eggs, butter and vanilla, and beat until light, about 2 minutes. Blend in buttermilk, then flour, sugar, cocoa, baking powder, baking soda, salt and nutmeg. Gently fold in nuts and chocolate chips.

Bake waffles in a preheated well-greased waffle iron until done (following directions for your own waffle iron). Serve with the ice cream of your choice and chocolate sauce (recipe follows). Waffles can be served immediately, or wrapped in plastic wrap and served the next day. Warm them in a toaster oven if you wish.

Chocolate Sauce

    1/2 cup granulated sugar
    1/4 cup unsweetened cocoa powder
    1/2 cup light corn syrup
    1/4 cup half-and-half or evaporated milk
    2 tablespoons butter or margarine
    1/2 teaspoon vanilla
In a small saucepan, combine sugar, cocoa powder, corn syrup and milk or half-and-half. Stir to blend. Cook over medium heat until mixture comes to a full boil, then reduce heat to medium-low and simmer, stirring occasionally, for 3 minutes. Remove sauce from heat and add butter and vanilla, stirring until butter melts. Cool to room temperature, then store in the refrigerator. Makes about 1 cup.

Serve warm or at room temperature; this sauce reheats easily in a glass cup in your microwave.

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 6, May 1991 issue.

Reviews

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  • star rating 02/14/2015
  • tck130 from KAF Community
  • excellent texture and taste. entire family loved them. did one batch with choc chip and one without/couldn't tell a ton of difference. will make again. I did put them in a low oven while making rest on recommendation of another reviewer/they crisped up a bit that way and texture was even better.
  • star rating 11/26/2013
  • Rode from Monterrey, Mexico
  • I ♡ this recipe! I like to try everytime with a new twist, today I added orange zest and they always come out perfect! A must-have
  • star rating 12/31/2012
  • Patty from Newtown, PA
  • Made for dessert last night. AWESOME! Excluded the nuts but otherwise followed the waffle recipe to a T. I did not make the chocolate sauce. My waffles were a little soft but I had them in the oven on warm while I was making the rest and the texture was perfect for serving
  • star rating 05/10/2010
  • DVGQ from Kansas City
  • These waffles were amazing! My siblings and I made them for my mom for Mother's Day. Make sure not to go overboard on the chocolate drizzle--I put too much on my first waffle and it was almost too rich! However, these waffles tasted better than restaurant made or store bought!!! Though we made them for breakfast, they could be made for dessert as well.
  • star rating 05/02/2010
  • Sarah from Sunnyvale, CA
  • We made these waffles for dessert tonight. I did have to omit the nuts and chocolate chips, but they still turned out beautifully. The dough is very thick, however it spread out nicely in the waffle iron. They turn out very soft and chocolaty. I did not have any trouble with them sticking to the iron. We served them with fresh blackberries and whipped cream. Delicious! We will be making these waffles again and again!
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