There is literally a day for anything.  When I saw it was National Waffle Iron day today I pretty much giggled.  Then I thought, hey, why not join the fun?

So… I searched pinterest with “waffle” and low and behold, pages of ideas came up.

I decided to try my hand at brownie waffles.

I started with a Ghirardelli, Chocolate Double Chocolate Brownie Mix, 18oz Box (Pack of 3)

I followed the directions on the box and substituted the vegetable oil with my FAVORITE:  Blood orange avocado oil sold by Olive cart (this is a local store found in South Haven and St. Joseph MI but they are also on-line)

NOW… make sure you spray your waffle iron REALLY WELL.

I poured enough batter to almost cover the whole bottom of my waffle iron because the brownie batter is thick and does not spread a lot once the iron closes.   I cooked on a setting between 3-4 for about 5 minutes.  Make sure your outer edges are completely set up which is evident in a color change.  I forgot to take a picture but the outside edges will be a lighter color than the inner portion.  Don’t take your brownie waffle out.  Just shut off the iron and allow it to cool in place with the lid open.  Much like baking real brownies- they will finish cooking and harden up a bit as it cools.

After about 10 minutes, use a fork or knife (or both) to gently remove the brownie waffle.  It’s still quite warm but should be cool enough to remove without falling apart.

Serve as you wish!  We chose to top ours with vanilla ice cream and raspberries.  The raspberries were yummy with the citrus flavor of the brownies.