Double Chocolate Brownie Waffles

Brownie craving have you running madly around the kitchen, but don’t have 40-50 minutes to fully devote to making a pan of them? These double chocolate brownie waffles are just as rich and decadent, and ready in less than half the time.

If you are a fan of the crispy edges of brownies, you will love these waffles. Serve warm, topped with a scoop of (ideally homemade) vanilla ice cream.

I’ve been obsessed with chocolate waffles for some time now, but hadn’t yet perfected the recipe. I wanted something crispy on the edges and tender in the middle, yet still deep and dark and packed with rich chocolate flavor.

Turns out, a chocolate waffle is a lot harder than you think. Adding cocoa to a basic buttermilk waffle recipe makes a softer, more cake-like waffle, a sacrifice in texture that I’d make if the flavor were spot on, except it isn’t. Rather, the resulting waffles are pallid and pathetic. Barely worthy of being called chocolate waffles.

So instead, I stopped trying to make a chocolate waffle, and instead looked at the problem from a completely different angle: how could I get a brownie batter (already the perfect flavor and texture I was looking for) to work in a waffle maker?

That’s not as easy as it sounds, either, since brownies, unless grossly overcooked, tend to crumble and fall apart while still warm. This is where having a swivel/rotating waffle maker comes in super handy.

In order to maintain the delicate, fudgy texture of a brownie, it’s not going to behave like a normal waffle, and won’t come out of the iron like a normal waffle either. It takes a bit of finesse, tiling the iron while it is open and gently easing the warm waffles out of their molds and onto the plate. Luckily, I ruined plenty of waffles figuring this out so you don’t have to.

The result is delightfully crispy and densely chocolate, rich enough that one wedge is more than satisfying. If you love the edges of the brownie pan these waffles were made for you. Serve them warm, right out of the waffle baker, with fresh fruit and a generous scoop of vanilla ice cream and you’ll be in brownie heaven in a fraction of the time it would take to make a pan of traditional brownies.

Yield: 2 waffles (8 servings)

Double Chocolate Brownie Waffles

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Brownie craving have you running madly around the kitchen, but don’t have 40-50 minutes to fully devote to making a pan of them? These double chocolate brownie waffles are just as rich and decadent, and ready in less than half the time. If you are a fan of the crispy edges of brownies, you will love these waffles. Serve warm, topped with a scoop of homemade vanilla ice cream.

No ratings yet

Print Recipe Pin Recipe Leave a Review

Ingredients

• ▢ ⅓ cup all-purpose flour
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon kosher or fine sea salt
• ▢ ½ cup (1 stick) unsalted butter
• ▢ ½ cup granulated sugar
• ▢ ½ cup packed light brown sugar
• ▢ ½ cup dark or dutch processed cocoa powder, sifted
• ▢ 2 large eggs
• ▢ ½ teaspoon vanilla extract
• ▢ ½ cup semisweet chocolate chips or chunks

Instructions

• Preheat Belgian waffle maker according to manufacturer's instructions.
• In a bowl, whisk together flour, baking soda, and salt and set aside.
• In a heat-proof bowl, microwave the butter for 45 to 60 seconds or until melted. Add sugar, brown sugar, and sifted cocoa powder and stir until it forms a thick, gritty paste. Whisk in eggs and vanilla extract until smooth. Fold in flour mixture until almost incorporated, then fold in chocolate chips. Do not overmix.
• Scoop 1 cup of batter into the each side of waffle baker (or the recommended amount for your specific waffle maker) and set the timer (mine needed 2 minutes 30 seconds).
• Let the waffles cool in the machine for 4 to 6 minutes, on the longer end if you prefer extra crunchy waffles. Because of the fragile nature of these waffles (they are basically brownies in waffle form) they can be tricky to remove from the iron in one piece. Cooking them with the residual heat allows them to cool and crisp up slightly to make this process easier. To remove, open the top of the waffle maker part way, then rotate on its side. Slide a plate under the iron, and loosen waffle, one section at a time, letting it fall to the plate below. Flip and repeat with second waffle.
• Serve warm, topped with a scoop of homemade vanilla ice cream. The waffles will get crunchier the longer they sit, so are best enjoyed immediately. Cooled waffles can also be frozen, sealed in an airtight zip-top bag, for up to 1 month.

All images and text ©

Lindsay Landis

for Love & Olive Oil.

Did you make this recipe?

Let us know what you think! Leave a Review below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.