Tag Archives: brownie

Brownie Waffles

Fall is in the air, and chocolate is in my stomach.

Not from these waffles, because honestly I made them about two weeks ago now. I’m currently full from cookies I nabbed from my dining hall, and all the other wonderful vegan foods I’ve devoured today.

University has the unique capacity to leave me over and under-whelmed. Classes started last week, but that hasn’t even been the biggest time crunch in my life. All the clubs, organizations, people- my life revolves around a schedule.

I missed it so much.

Speaking of vegan food, guess what? I’m living in a vegan co-op! It’s the greatest! I can’t rave about it enough! Vegan food for every dinner! More exclamation points!

Crafts house– check it out!

I’ll rant more on crafty adventures soon enough, but on a more pertinent topic: brownie waffles. Brownies? Good. Waffles? Great. Chocolate in any breakfast item? FAN-TAS-TIC.

I’ve said it before but I’ll say it again- people love mixing and meshing different flavors and textures. These waffles are the lovechild of breakfast and dessert, but they’re not terribly unhealthy. I would certainly describe them as fudgy– almost denser than a normal waffle, from that wonderful cocoa and coffee undertones. They’re an excuse to get out of bed, for sure. It’s a recipe for a “no-snooze-button” type of morning.

Fudgy Brownie Waffles
(makes 12 small waffles, or 3 Belgium waffles)



Combine dry ingredients in small metal bowl and whisk until combined. In separate bowl, mix wet ingredients on medium speed with electric mixer until combined and smooth. Stir half of wet ingredients into dry, stirring until just combined. Repeat with the rest of the wet mixture.

Preheat waffle iron. Cook waffles for about 5-6 minutes, until tops form light crust and insides are still chewy. Serve immediately for best taste and texture

Alright, while you’re debating whether you should make these (you should) (but really) (I won’t leave these parenthesis until you do) (OK good) I’ve got to read some cognitive psych. You know what’s really interesting? Visual processing- for example prosopagnosia and related Capgras delusion.

And I always like to leave a music recommendation- so lately I’ve been listening to this hella chill band Blouse.

Happy nomming (and studying),


“Blondie” Dip

 Have you ever come home and just wanted something, anything, to simply indulge in? I have.

Indulgence comes in all sorts of forms – some harmless, others not so much. Today, I wanted blondies. Sweet, buttery, melt-in-your-mouth blondies. My mother used to make them and send them to me during finals week. Oftentimes I had to put them out in the common room, just so I wouldn’t eat a whole tray during a late-night cram session.

This dip has all the flavors of a blondie, but I can keep it right next to my work desk because it’s low-fat. The fat is replaced with garbanzo beans, giving it a smooth texture and saving you hundreds of calories. If only every dessert translated so easily into a diet friendly form. ;)

“Blondie” Dip

1 can garbanzo beans (15.5 oz)
2 cups non-fat Greek yogurt (low-fat works fine, too)
1 package instant vanilla Jell-o (3.4 oz)
1/2 cup light soy milk (or sub. almond milk, dairy milk)
2 tb honey
1-1 1/2 tsp molasses
2 tb sweetener (I used Truvia)
1 1/2 tsp vanilla extract
1/2 tsp butter flavor
2 tsp cinnamon

Combine garbanzo beans and yogurt in food processor and blend until smooth.

Transfer mixture to large bowl. Add Jell-o and milk and stir until smooth. Next add honey, molasses, and sweetener. Then add vanilla, butter flavor, and cinnamon as in recipe, or simply add these remaining ingredients to taste. Refrigerate mixture for at least 2 hours for best taste and texture.

Before serving, top with drizzled honey and mini chocolate chips for even better taste and texture. :)

I recommend dipping with gingersnap cookies (pictured) or cinnamon graham crackers. Or you can be like me, and just dive into the whole thing with a spoon.

Shameless. I am shameless.

Happy nomming,