Fudgy Brownie Waffles (Print version)
Crisp, chocolaty waffles with a dense fudgy brownie center, ready in just 30 minutes.
# What you'll need:
→ Wet Ingredients
01 - 7 tablespoons unsalted butter, melted
02 - ½ cup whole milk
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
→ Dry Ingredients
05 - ¾ cup granulated sugar
06 - ½ cup unsweetened cocoa powder
07 - 1 cup all-purpose flour
08 - ½ teaspoon baking powder
09 - ¼ teaspoon salt
→ Add-ins
10 - ¾ cup semisweet chocolate chips
# How to make it:
01 - Preheat your waffle iron according to the manufacturer's instructions.
02 - In a large bowl, whisk together the melted butter, milk, eggs, and vanilla extract until well combined.
03 - In a separate bowl, sift together the sugar, cocoa powder, flour, baking powder, and salt.
04 - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
05 - Gently fold in the chocolate chips until evenly distributed throughout the batter.
06 - Lightly grease the waffle iron. Pour about ½ cup of batter into the center and close the lid. Cook for 3 to 4 minutes until the waffles are set with a crisp exterior and fudgy center.
07 - Carefully remove the cooked waffle and repeat with the remaining batter. Serve warm as-is, or top with whipped cream, fresh berries, or a drizzle of chocolate sauce.
# Expert suggestions:
01 -
- The waffle iron does all the work, giving you a crispy shell around a brownie center without heating your whole kitchen.
- They go from mixing bowl to plate in under thirty minutes, which makes them dangerously easy to whip up on a whim.
02 -
- The batter will be thicker than regular waffle batter and that is exactly right, so resist the urge to add more liquid.
- Every waffle iron runs differently, so your first waffle is a test round to dial in timing and batter amount before committing the rest.
03 -
- Let the melted butter cool slightly before adding it to the eggs so you do not accidentally scramble them into tiny yellow ribbons.
- Dust the waffle iron plates with a light coating of cocoa powder instead of flour when greasing, because flour burns and cocoa only deepens the flavor.