My days of frozen waffle fondling are behind me. My largest hope of gluten free and fuss free waffles has been dashes like so many Hollywood dreams. Foolishly I believed the rumors. I quit my job, ran away from home and moved to LA dreaming of hitting the big time.. er I mean I stopped sobbing over the Eggos and moved over 2 feet to Van’s Gluten Free waffle’s display.
Once home with my kill, I clawed the package open and tossed two of them into my special uncontaminated gluten free toaster (oddly I find the “Poptart” setting on this toaster to be most efficient for my rice bread as well as gluten free waffles.. Irony? Well, let’s not have that argument b/c you know it’s like rain on your wedding day and yada yada).
I drowned those freshly warmed toaster delights in the finest grade A maple syrup and let out some gleeful (ok more mad scientist sounding ) giggles. GAH! EEEWWWW!! Utter disappointment. I have read over and over how wonderful these are and yet my freshly toasted Van’s gluten free waffles were not just unsatisfying, they were like eating gloppy sand- my waffles were flopples!! Oh how I mourned for that 1/3 c of grade A maple syrup wasted… Once the memory of that doomed meal faded I started having visions of brownies dancing in my head. Instead of risking another Flopple Gate I set about the task of making my own.
I found a recipe online that sounded workable and did some minor modifications (note this recipe rocks hardcore and even if you aren’t living gluten free you will want to make love to the brownies as will all of your friends). This is a base recipe and I can envision many different reincarnations of this recipe with just minor add ins (oh like dissolving espresso into the chocolate blend, drizzling warm raspberry jam over the top to be swirled into the batter… that sort of thing). These are extremely rich. I prefer Dark chocolate thus the choices I made but you could use semi sweet and regular unsweetened cocoa to nearly the same effect (they wont be quite as sumptuous).

11.5 oz Bitter Sweet Chocolate Chips (I used ghirardelli)
12 TBSP unsalted butter
1/4 scant cup Hershey’s Special Dark Cocoa powder
4 large eggs
1 cup white granulated sugar
6 oz sliced almonds (any nuts will do)
Instructions:
preheat oven to 350
grease an 8×10 or 9×9 pan and line with parchment paper (VERY important to line it!!)
spread nuts evenly onto parchment paper, if you are particularly ambitious you can toast the nuts at this point, I was too lazy to bother
Melt chocolate chips and butter in a metal or heat proof bowl set over a pot of boiling water, stirring frequently. Once completely melted sift in cocoa and stir until fully incorporated, set aside. In a large mixing bowl beat eggs while adding sugar. Continue beating until mixture is fluffy (I had mine in my Kitchenaid mixer in medium high for 6-8 minutes). Using a large metal spoon, fold chocolate mixture into eggs. Once thoroughly folded in, pour mixture into pan on top of nuts. Take care to pour all over so when you spread to even out the mixture, you are not pushing the nuts into piles. Bake for 25-30 minutes. The center should still be soft but not soupy. Overcooking will result in bricks. To bake mine to perfection I baked for 25 minutes, pulled out to test, TURNED OFF the oven and returned the pan to the now off but still hot oven for 4 more minutes. Cool in the pan for 10 minutes and then turn out to cool completely