Chocolate Stout Brownie Waffles, beer for breakfast!
This is a PSA. In the light of everything else that will fly at you from your computer this week, all the sad-terrible-no-good-very-bad-news that will be inflicted on you, I’ve got some good news. Waffles aren’t just for breakfast. Breakfast has just been hoarding them.
Breakfast can be a selfish jerk sometimes, claiming coffee, doughnuts, pancakes and pajamas as it’s own. That’s not true, don’t listen. Of course, we love breakfast, it’s our adorable little brother of meals. But it’s about time we stand up for dinner and put on some pajamas at 6 pm and make some waffles.
You can also drink a coffee stout instead of just regular coffee with those Brownie Waffles and taunt breakfast with it. You and dinner will be very happy this weekend.
- 3 eggs, separated
- 150ml (5 oz) stout beer
- 360ml (12 0z) milk
- ½ cup (114g) butter, melted
- 1 teaspoon vanilla extract
- 3 cups (360g) all-purpose flour
- 1/3 cup (40g) cocoa powder
- 3 tablespoon (27g) cornstarch
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (200g) sugar, plus 2 tablespoon for egg whites
- Set out three mixing bowls.
- Add the egg whites to one bowl, yolks to another.
- Add the beer, milk, melted butter, and vanilla to the yolks, beat until well combined, light and fluffy.
- In the third bowl (make sure this is the largest bowl, all ingredients will end up in this bowl) stir together the flour, cocoa powder, cornstarch, baking powder, baking soda, salt and 1 cup sugar.
- Beat the egg whites until stiff peaks form, beat in the remaining 2 tablespoons sugar.
- Make a well in the dry ingredients, add the yolk mixture, stir until well combined.
- Gently fold in the egg whites. Cook in your waffle iron according to manufactures specifications (make sure to use cooking spray or melted butter if indicated).