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.
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.
To make these waffles with toasted marshmallows and graham cracker streusel (as pictured above) see the details in our blog post: S’more waffles, the ultimate summer no-bake dessert.
The perfect drizzle for your ice cream-topped waffle? Our Hot Fudge Sauce. Or this somewhat lighter chocolate sauce:
1/2 cup (3 1/2 ounces, 99g) granulated sugar
1/4 cup (3/4 ounce, 21g) unsweetened cocoa powder
1/2 cup (5 1/2 ounce, 156g) light corn syrup
1/4 cup (2 ounces, 56g) half & half or evaporated milk
2 tablespoons (1 ounce, 28g) butter
1/2 teaspoon vanilla
In a small saucepan, combine sugar, cocoa powder, corn syrup and milk or half & 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.
