So what is a broffle? Well, ya know brunch? Well this is a broffle. It's a brownie meets waffle love story. Throw some caramel on top and a little kosher salt and we have ourselves the perfect bite sized dessert.
I can attest that these will travel well once the caramel has set. As I type they are packed in my husband's carry-on flying to Houston, right next to the gougeres. You'd think he's a lucky man, but .....they are for my sister! Luckily for him she has no idea how many broffle bites and gougeres went into that box! He promised to save her a few. We'll see how that goes!
Salted Caramel Broffle Bites
makes 25 broffles
for the broffles
makes 25 broffles
for the broffles
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons Dutch cocoa
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
Scant 1/2 cup all-purpose flour
1 1/4 cups sugar
3/4 cup plus 2 tablespoons Dutch cocoa
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
Scant 1/2 cup all-purpose flour
for the salted caramel sauce
1 cups sugar
1 1/4 cups heavy cream
1/2 teaspoon flaky sea salt such as Maldon or Fleur de Sel
1/2 teaspoon pure vanilla extract
To Make the Broffles:
Combine the butter, sugar, cocoa, and salt in a medium heatproof skillet, tarte tatin, or 8-inch frying pan. Stir until the butter is melted and the mixture is smooth.
Allow to cool slightly. Stir in the vanilla and add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour.
Preheat your waffle or mini waffle iron. (I used a mini waffle iron).
1 cups sugar
1 1/4 cups heavy cream
1/2 teaspoon flaky sea salt such as Maldon or Fleur de Sel
1/2 teaspoon pure vanilla extract
Combine the butter, sugar, cocoa, and salt in a medium heatproof skillet, tarte tatin, or 8-inch frying pan. Stir until the butter is melted and the mixture is smooth.
Allow to cool slightly. Stir in the vanilla and add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour.
Preheat your waffle or mini waffle iron. (I used a mini waffle iron).
Spray the heated waffle iron with cooking spray.
Drop tablespoon size dollops onto the waffle iron and close. Cook for 1-2 minutes.
Carefully removed broffles from waffle iron.
Allow to cool while you make the salted caramel sauce.
Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved, and the mixture is thoroughly combines. Pass mixture through a fine sieve. Transfer to a bowl and stir in salt and vanilla.
To make the Salted Caramel Sauce
Heat 1 cup sugar in a dry large heavy skillet over medium heat, stirring to heat sugar evenly until it starts to melt. Do not stir after this point, only swirl the skillet occasionally so sugar melts evenly, until it is dark amber.Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved, and the mixture is thoroughly combines. Pass mixture through a fine sieve. Transfer to a bowl and stir in salt and vanilla.
VERY carefully dip the tops of each broffle into the warm salted caramel sauce. Set aside caramel side up.
Sprinkle with additional if desired.
Enjoy!
Nutritional Information per 1 Salted Caramel Broffle Bite
Calories:140 Total Fat: 7.2 g Cholesterol: 35 mg Sodium 103 mg Potassium: 14 mg Total Carbohydrates: 20.1 g (Carbs from Sugar: 18.1 g) Protein: 1 g
Nutritional Information per 1 Salted Caramel Broffle Bite
Calories:140 Total Fat: 7.2 g Cholesterol: 35 mg Sodium 103 mg Potassium: 14 mg Total Carbohydrates: 20.1 g (Carbs from Sugar: 18.1 g) Protein: 1 g
