Ingredients
- Unsalted Butter: 1/2 cup (1 stick), melted
- Granulated Sugar: 1 cup
- Large Eggs: 2
- Alcohol-Free Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 1/2 cup
- Unsweetened Cocoa Powder: 1/3 cup
- Salt: 1/2 teaspoon
- Semi-sweet Chocolate Chips: 1/2 cup
Instructions
- Step 1: Preheat a waffle iron to medium-high heat and lightly spray the plates with non-stick cooking spray, as the batter is sticky. In a large bowl, whisk together the melted butter and granulated sugar until fully combined and glossy.
- Step 2: Whisk in the eggs one at a time until they are fully incorporated, then stir in the alcohol-free vanilla extract. The mixture should be smooth and slightly thickened.
- Step 3: In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, and salt, ensuring there are no lumps of cocoa.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix. Gently fold in the chocolate chips. The resulting batter will be thick, similar to traditional brownie batter.
- Step 5: Scoop 1/3 to 1/2 cup of batter (depending on your waffle iron size) onto the preheated waffle iron. Close the lid and cook for 3 to 5 minutes, or until the brownie waffle is set around the edges and cooked through.
- Step 6: Carefully remove the brownie waffle and repeat the cooking process with the remaining batter. Serve immediately with desired toppings such as powdered sugar or ice cream.
Notes
- For a truly fudgy center, ensure you mix the dry ingredients only until just combined, stopping as soon as the last streaks of flour disappear to prevent gluten development.
- To bring back that fresh, crisp edge, reheat leftover waffles briefly in a toaster oven or pop them back into the waffle iron for 60 to 90 seconds.
- Elevate these beyond breakfast by serving them warm with a scoop of salted caramel ice cream and a dusting of coarse sea salt to highlight the chocolate flavor.
- For longer storage, freeze cooled brownie waffles in a single layer before transferring them to a zip-top freezer bag; they keep well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American