Stuff your face with a molten brownie jaffle
That’s not a typo. You read it correctly. Molten. Brownie. Jaffle. No frills, no fuss. Literally just deliciously gooey, molten-centred chocolate brownie batter, sandwiched inside some good old-fashioned white bread and cooked to dessert perfection inside a humble jaffle maker. Talented food blogger and photographer Sarah Coates has recently gathered a bunch of her favourite and most outrageous recipes to create a book, The Sugar Hit!, and this decadent creation makes a welcome appearance. Don’t even think about it, just embrace it and enjoy all of its yummy, chocolatey goodness.
INGREDIENTS
75 g butter, plus extra if necessary
75 g dark chocolate (70 percent cocoa solids)
55 g caster sugar
1 egg
2 tablespoons plain flour
8 slices white bread
icing sugar
Fillings
peanut butter
crushed or chopped nuts
salted caramel
anything else you want!
TO MAKE
Melt the butter and chocolate together in a heat-safe bowl in the microwave in 20-second bursts on high (100 percent), stirring well after each burst.
When the chocolate and butter are melted, stir in the sugar, followed by the egg and finally the flour. Beat the mixture with a wooden spoon until it comes together in a smooth, silky batter. Put the batter in the refrigerator for 20 minutes to cool down.
Preheat the jaffle maker.
Butter the bread on one side and sift over a fine layer of icing sugar. On the non-buttered side of four of the slices of bread, pile on a quarter of the filling, plus a few blobs or sprinkles of anything else you might like to add. Top the fillings with the other pieces of bread, butter-side out.
Place carefully in your jaffle maker and cook until golden brown. Serve immediately, but beware – as with all jaffles, this thing is lava-hot on the inside.
Makes four jaffles.
This is an edited extract and image from The Sugar Hit! by Sarah Coates, published by Hardie Grant.
Hankering for more? Read our interview with Sarah here!
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