Waffled Brownie with Caramel and Toasted Cashews

Waffled brownie with homemade caramel and toasted cashews

I am going to be painfully honest and tell you that this was a last-minute thing.  Tasked with making dinner and a dessert for a birthday celebration in just a couple of days, plus dealing with high temperatures (and the accompanying avoidance of oven usage), I slummed it and used a boxed brownie mix.  This was mostly because I wasn’t sure if it was going to turn out edible or attractive, and I couldn’t deal with the emotional defeat that comes with spending extra time making something that doesn’t turn out.  So I bought 2 boxed brownie mixes.  One to try in the waffle iron, and one to bake in a standard pan should the waffling experiment not turn out.  If it is useful to anyone else, I used ghiradelli brownie mix.  It had a lot of surface area, so everywhere was just like eating a corner.

I topped it with about half a recipe of my standard chewy caramel and then topped that with toasted cashews (I’d have gone for macadamia nuts, but I couldn’t find them!)  It was pretty tasty served with a scoop of vanilla ice cream.


Waffled brownie with homemade caramel and toasted cashews

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