Fudgy Brownie Waffles (Printable version)

Rich chocolate waffles with a dense, fudgy brownie-like center—ideal for dessert or brunch.

# What you need:

→ Wet Ingredients

01 - 7 tbsp unsalted butter, melted
02 - ½ cup whole milk
03 - 2 large eggs
04 - 1 tsp vanilla extract

→ Dry Ingredients

05 - ¾ cup granulated sugar
06 - ½ cup unsweetened cocoa powder
07 - 1 cup all-purpose flour
08 - ½ tsp baking powder
09 - ¼ tsp salt

→ Add-ins

10 - ¾ cup semisweet chocolate chips

# How to make it:

01 - Preheat your waffle iron according to the manufacturer's instructions and lightly grease the cooking surfaces.
02 - In a large mixing bowl, whisk together the melted butter, whole milk, eggs, and vanilla extract until smooth and well incorporated.
03 - In a separate bowl, sift together the granulated sugar, unsweetened cocoa powder, all-purpose flour, baking powder, and salt until evenly blended.
04 - Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix to maintain a tender, fudgy crumb.
05 - Gently fold the semisweet chocolate chips into the batter using a rubber spatula, distributing them evenly throughout.
06 - Pour approximately ½ cup of batter onto the center of the preheated, greased waffle iron. Close the lid and cook for 3 to 4 minutes until the exterior is crisp and the center remains dense and fudgy. Remove carefully and repeat with the remaining batter.
07 - Serve the waffles warm as-is, or garnish with whipped cream, fresh berries, a drizzle of chocolate sauce, or a scoop of vanilla ice cream for extra indulgence.

# Expert tips:

01 -
  • The batter comes together in one bowl with zero fancy techniques, so even a sleepy morning will not stand in your way.
  • You get the crispy edges of a waffle with the gooey soul of a brownie, and that combo is honestly unfair.
  • They reheat beautifully in a toaster, which means you can make a double batch and live like royalty all week.
02 -
  • Resist the urge to peek early because opening the iron before the waffle sets will tear it apart and leave half stuck to the plates.
  • The batter is much thicker than regular waffle batter, and that is exactly right. If you thin it out, you will end up with something closer to a pancake.
03 -
  • Let the melted butter cool slightly before adding the eggs so you do not accidentally scramble them into the batter.
  • Every waffle iron runs differently, so make a test waffle first to dial in the perfect cooking time before you commit the whole batch.

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