CHOCOLATE FUDGE BROWNIE WAFFLES
Source: The Waffle Cookbook by Leslie Freiberger
Makes about 3 waffles or 4 servings

4 ounces unsweetened chocolate
1/3 cup butter
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup granulated sugar
1 tablespoon unsweetened cocoa powder
3 large eggs, separated
1/2 cup milk
1/2 cup dairy sour cream
1 teaspoon vanilla extract
3/4 cup walnuts, chopped
vegetable shortening for waffle iron
confectioners' sugar

Preheat waffle iron. Preheat oven to 250 degrees F.

In a small, heavy saucepan or double boiler melt chocolate and butter over low heat.

In a medium-size bowl sift together flour, baking powder, baking soda, granulated sugar and cocoa powder.

In a large bowl beat together egg yolks, milk, sour cream and vanilla. Gradually stir in flour mixture and melted chocolate and butter. Beat until smooth. Stir in walnuts.

In a small bowl whip egg whites until soft peaks are formed. Fold into batter. Batter will be thick.

Lightly brush hot grids with shortening or oil. Pour enough batter to fill two-thirds of the waffle iron. Push batter out to the edges with a wooden spoon. Cook until crisp and a dark rich brown. Be careful not to overcook.

Keep finished waffles warm in the oven on a rack until ready to serve. Repeat with the remaining batter.

To serve cut waffles into quarter sections. Sprinkle powdered sugar through a fine sieve over the top or serve with ice cream, chocolate fudge sauce and whipped cream.