Fudgy Brownie Waffles (Printable)

Crispy-edged waffle iron brownies with fudgy centers and melty chocolate chips throughout.

# What You’ll 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 and 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 evenly distributed.
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.
05 - Spoon approximately 1/2 cup of batter per waffle onto the preheated iron. Close 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. Top with ice cream, whipped cream, fresh berries, or a dusting of powdered sugar as desired.

# Expert Tips:

01 -
  • The contrast between crisp waffle edges and gooey brownie centers will ruin regular brownies for you forever.
  • They cook in under five minutes, which means dessert is ready before your ice cream even starts melting.
02 -
  • Resist the urge to peek early because opening the iron tears the waffle apart before it has set.
  • The batter is supposed to be much thicker than regular waffle batter, almost like traditional brownie batter.
03 -
  • Dust your waffle iron with cocoa powder instead of flour to prevent sticking without leaving white residue on your brownies.
  • Let the cooked waffles rest on a wire rack for one minute before serving so the bottoms stay crisp instead of steaming soft.

Go Back