Fudgy Brownie Waffles (Printable Version)

Chocolatey brownie batter pressed into waffles with crisp edges and gooey, fudgy centers. A quick dessert or breakfast indulgence.

# What You Need:

→ Dry Ingredients

01 - 3/4 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1/2 cup unsalted butter, melted and slightly cooled
08 - 1/4 cup whole milk
09 - 1 teaspoon pure vanilla extract

→ Chocolate & Add-ins

10 - 1/2 cup semi-sweet chocolate chips

# How To Make It:

01 - Preheat the waffle iron according to the manufacturer's instructions and lightly grease if necessary.
02 - In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
03 - In a separate bowl, whisk the eggs, melted butter, milk, and vanilla until smooth.
04 - Pour the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix. Fold in the chocolate chips.
05 - Spoon approximately 1/2 cup of batter onto the preheated waffle iron per waffle, adjusting based on your iron size. Close and cook for 4 to 5 minutes until set with crisp edges and fudgy centers.
06 - Carefully remove the waffles and serve warm. Enjoy plain or topped with ice cream, whipped cream, or fresh berries.

# Helpful Hints:

01 -
  • The contrast between crackly waffle edges and gooey brownie centers is the kind of texture magic most people never expect from a waffle iron.
  • Ready in under thirty minutes with zero oven time, which means you can have warm chocolate dessert even on the hottest days.
  • The batter comes together in one bowl system with ingredients you probably already have in your pantry right now.
02 -
  • Opening the waffle iron too early will tear the waffle apart because the center has not set yet, so wait until steam slows down significantly before peeking.
  • The batter is much thicker than regular waffle batter and that is exactly right, so do not be tempted to thin it out with extra milk.
  • Cooked waffles lose their crispness quickly, so plan to serve them as they come off the iron rather than trying to keep a whole batch warm.
03 -
  • Let the melted butter cool for about five minutes before mixing because hot butter will cook the eggs into tiny scrambled bits you will see in the finished waffle.
  • Greasing the waffle iron with a tiny bit of butter instead of spray oil adds a golden, slightly nutty flavor to the outer edges that pairs perfectly with the chocolate.

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