What the heck is this?
Listen, sometimes you wake up and regular waffles just aren’t going to cut it. Sometimes you need something that screams “I’m living my best life” while also making your kitchen smell like a chocolate wonderland. Enter Brownie Waffles — the glorious love child of fudgy brownies and crispy waffles that’ll make you question why this wasn’t invented sooner. We’re talking rich, chocolatey goodness with those perfect waffle pockets that hold ALL the good stuff — whipped cream, chocolate sauce, maybe some ice cream if you’re feeling particularly rebellious. It’s breakfast, it’s dessert, it’s whatever you want it to be, and honestly? Life’s too short for boring Sunday mornings.
Why You’ll Love This Recipe
- It’s basically socially acceptable brownies for breakfast — need I say more?
- Crispy outside, fudgy inside — the texture combo dreams are made of
- Those waffle pockets are perfect sauce holders — every bite is pure chocolate heaven
- Impressive AF but surprisingly easy — your guests will think you’re a brunch wizard
- Weekend vibes on steroids — this is how you turn a regular morning into an event
- Customizable toppings — go wild with your favorite dessert additions
The Good Stuff You’ll Need
For the Brownie Waffle Batter:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (the good stuff, not the dusty kind)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup melted butter (cooled slightly)
- 3/4 cup whole milk
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips (because more chocolate = more happiness)
For the Chocolate Sauce:
- 1/2 cup heavy cream
- 4 oz dark chocolate, chopped
- 2 tbsp butter
- 1 tbsp corn syrup (for that glossy finish)
- Pinch of salt
For the Toppings:
- Fresh whipped cream (homemade or store-bought, no judgment)
- Extra chocolate chips
- Maybe some fresh berries if you want to pretend this is healthy
- Powdered sugar for dusting
Let’s Do This
Step 1: Heat Up That Waffle Iron
Get your waffle iron nice and hot. If it has settings, go for medium-high — we want these babies crispy on the outside.
Step 2: Mix the Dry Squad
In a large bowl, whisk together flour, cocoa powder, both sugars, baking powder, and salt. Make sure there are no cocoa lumps lurking around.
Step 3: Wet Ingredients Party
In another bowl, whisk together eggs, melted butter, milk, and vanilla until smooth. Pro tip: let that butter cool a bit so you don’t accidentally scramble your eggs.
Step 4: Bring It All Together
Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix — a few lumps are totally fine. Fold in those mini chocolate chips because we’re not messing around here.
Step 5: Waffle Magic Time
Spray your waffle iron with cooking spray (trust me on this one). Pour in enough batter to fill about 2/3 of the waffle iron — these babies will puff up. Cook for 4-5 minutes or until they’re crispy outside and set inside.
Step 6: Make That Sauce
While your waffles are doing their thing, heat the cream in a small saucepan until it just starts to simmer. Remove from heat, add chopped chocolate, butter, corn syrup, and salt. Let it sit for a minute, then whisk until smooth and glossy.
Step 7: Stack and Serve
Stack those beautiful chocolate waffles high, drizzle with warm chocolate sauce, top with whipped cream, and go absolutely crazy with the toppings.
Serving Suggestions
Serve these bad boys immediately while they’re still warm and crispy. The contrast between the warm waffle and cool whipped cream is chef’s kiss.
Pair with strong coffee, cold milk, or if you’re feeling fancy, some vanilla ice cream on the side. Weekend breakfast just became a whole event.
Switch It Up
Double Chocolate Madness: Add chocolate chunks to the batter for extra fudgy pockets of joy.
Nutty Situation: Throw in some chopped walnuts or pecans for crunch.
Peanut Butter Paradise: Swirl some peanut butter into the batter and top with peanut butter chips.
Mint Chocolate Chip: Add a few drops of mint extract and green food coloring for a fun twist.
Make-Ahead Tips
You can mix the dry ingredients the night before and store them covered. The batter is best made fresh, but you can prep everything else ahead of time.
Leftover waffles? Toast them up the next day — they’re still amazing! The chocolate sauce keeps in the fridge for a week and reheats beautifully.
Questions People Actually Ask
Q: Can I make these without a waffle iron?
A: You could make them as pancakes, but honestly, you’re missing out on those perfect sauce-holding pockets. Borrow a waffle iron if you have to!
Q: How do I know when they’re done?
A: Most waffle irons will let you know, but they should be crispy outside and spring back when lightly touched.
Q: Can I freeze the batter?
A: Not recommended — fresh batter makes the fluffiest waffles. But you can freeze cooked waffles and toast them later.
Q: What if I don’t have mini chocolate chips?
A: Chop up a chocolate bar into small pieces, or just skip them — the waffles are chocolatey enough on their own.
Brownie Waffles: When Breakfast Meets Dessert and Everyone Wins
- Total Time: 35 minutes
- Yield: 4–6 waffles 1x
Description
Listen, sometimes you wake up and regular waffles just aren’t going to cut it. Sometimes you need something that screams “I’m living my best life” while also making your kitchen smell like a chocolate wonderland. Enter Brownie Waffles — the glorious love child of fudgy brownies and crispy waffles that’ll make you question why this wasn’t invented sooner. We’re talking rich, chocolatey goodness with those perfect waffle pockets that hold ALL the good stuff — whipped cream, chocolate sauce, maybe some ice cream if you’re feeling particularly rebellious. It’s breakfast, it’s dessert, it’s whatever you want it to be, and honestly? Life’s too short for boring Sunday mornings.
Ingredients
For the Brownie Waffle Batter:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (the good stuff, not the dusty kind)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup melted butter (cooled slightly)
- 3/4 cup whole milk
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips (because more chocolate = more happiness)
For the Chocolate Sauce:
- 1/2 cup heavy cream
- 4 oz dark chocolate, chopped
- 2 tbsp butter
- 1 tbsp corn syrup (for that glossy finish)
- Pinch of salt
For the Toppings:
- Fresh whipped cream (homemade or store-bought, no judgment)
- Extra chocolate chips
- Maybe some fresh berries if you want to pretend this is healthy
- Powdered sugar for dusting
Instructions
Get your waffle iron nice and hot. If it has settings, go for medium-high — we want these babies crispy on the outside.
In a large bowl, whisk together flour, cocoa powder, both sugars, baking powder, and salt. Make sure there are no cocoa lumps lurking around.
In another bowl, whisk together eggs, melted butter, milk, and vanilla until smooth. Pro tip: let that butter cool a bit so you don’t accidentally scramble your eggs.
Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix — a few lumps are totally fine. Fold in those mini chocolate chips because we’re not messing around here.
Spray your waffle iron with cooking spray (trust me on this one). Pour in enough batter to fill about 2/3 of the waffle iron — these babies will puff up. Cook for 4-5 minutes or until they’re crispy outside and set inside.
While your waffles are doing their thing, heat the cream in a small saucepan until it just starts to simmer. Remove from heat, add chopped chocolate, butter, corn syrup, and salt. Let it sit for a minute, then whisk until smooth and glossy.
Stack those beautiful chocolate waffles high, drizzle with warm chocolate sauce, top with whipped cream, and go absolutely crazy with the toppings.
Notes
Serve these bad boys immediately while they’re still warm and crispy. The contrast between the warm waffle and cool whipped cream is chef’s kiss.
Pair with strong coffee, cold milk, or if you’re feeling fancy, some vanilla ice cream on the side. Weekend breakfast just became a whole event.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~380 kcal
- Fat: ~18g
- Carbohydrates: ~52g
- Protein: ~8g