Fudgy Brownie Waffles (Print Page)
Rich chocolate brownie batter cooked in a waffle iron for crisp edges and fudgy centers. A quick indulgent treat.
# 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
# Directions:
01 - Preheat the waffle iron according to the manufacturer's instructions; lightly grease if necessary to prevent sticking.
02 - In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until evenly distributed and no lumps remain.
03 - In a separate bowl, whisk the eggs, melted butter, milk, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix. Fold in the chocolate chips until evenly dispersed.
05 - Spoon approximately 1/2 cup of batter onto the preheated waffle iron per waffle, adjusting based on your iron's size. Close the lid and cook for 4 to 5 minutes until the edges are crisp and the centers remain fudgy.
06 - Carefully remove the waffles from the iron and serve warm on their own or topped with ice cream, whipped cream, or fresh berries.
# Expert Tips:
01 -
- The crispy waffle edges give you texture that a pan of brownies never could, while the centers stay outrageously fudgy.
- Start to finish in twenty five minutes means you can satisfy a chocolate emergency faster than driving to any bakery.
02 -
- Overmixing the batter is the fastest way to turn fudgy brownie waffles into something rubbery, so treat folding like a gentle meditation.
- Every waffle iron runs differently, so watch the steam and smell rather than strictly counting minutes.
03 -
- Let the melted butter cool for at least five minutes before adding it to the eggs or you will end up with chocolate scrambled egg batter.
- The batter should be thick and scoopable, not pourable, so if it seems too loose pop it in the fridge for ten minutes.