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Two rich chocolate Brownie Waffles drizzled with syrup and melted butter, served on a blue patterned plate.

Brownie Waffle

A dense, fudgy dark chocolate waffle made from brownie batter with melted chocolate, butter, eggs, and minimal flour. Cooked in a greased waffle iron until crisp at the grid edges and served with maple syrup pooled in every square.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 115 g unsalted butter Melted with the chocolate; high butter content is what creates the fudgy brownie texture
  • 170 g dark chocolate, roughly chopped Melted with the butter to create the deeply flavored base
  • 2 large eggs, beaten Added only after the chocolate butter mixture has cooled for 5 to 8 minutes
  • 0.75 cup granulated sugar Whisked into the chocolate base before the eggs go in
  • 1 teaspoon vanilla extract Classic brownie flavor note that rounds out the chocolate
  • 0.5 cup all-purpose flour Less flour than regular waffle batter; the lower quantity keeps the waffle dense and fudgy
  • 2 tablespoon unsweetened cocoa powder Deepens chocolate color and flavor beyond what the melted chocolate alone provides
  • 0.25 teaspoon fine sea salt Sharpens the chocolate flavor throughout the finished waffle
  • maple syrup for serving Drizzled slowly over the top grid so it pools in each square as shown in the image

Equipment

  • 1 Waffle iron (standard or Belgian) Greased generously before every waffle so the chocolate batter releases cleanly
  • 1 Heatproof bowl and saucepan For the double boiler chocolate and butter melt
  • 1 Whisk For incorporating the sugar and eggs into the chocolate base
  • 1 Wide silicone spatula For folding the dry ingredients into the wet with slow circular strokes
  • 1 Fine mesh sieve For sifting flour and cocoa directly into the wet ingredients
  • 1 Wire cooling rack For resting waffles after cooking so the exterior crisps evenly
  • 1 Blue patterned ceramic plate The contrast plate shown in the image that makes the dark chocolate waffle color stand out

Method
 

  1. Combine chopped dark chocolate and unsalted butter in a heatproof bowl set over a saucepan of barely simmering water and stir continuously until completely smooth, glossy, and uniformly dark.
  2. Remove from heat and allow the chocolate butter mixture to cool for 5 to 8 minutes until warm but not hot before any eggs are added so they do not scramble on contact.
  3. Whisk granulated sugar into the cooled chocolate mixture until fully incorporated and the batter looks slightly lighter in color, then add the beaten eggs and vanilla and whisk vigorously for 30 seconds until smooth and glossy.
  4. Sift all-purpose flour, cocoa powder, and fine sea salt directly into the chocolate mixture then fold with a wide spatula using slow circular strokes until just combined with no dry flour patches remaining.
  5. Preheat the waffle iron to medium-high heat and grease the plates generously with melted butter or non-stick spray before every single waffle so the batter releases cleanly.
  6. Spoon approximately ⅓ cup of brownie batter into the center of the preheated iron and close the lid firmly, then cook for 3 to 4 minutes without opening early.
  7. The brownie waffle is ready when the steam has significantly reduced and the exterior feels set when the lid is opened gently; if it resists, close and cook for another 30 to 60 seconds before trying again.
  8. Remove each waffle carefully with a fork or spatula so the grid pattern stays intact, then rest on a wire rack for 2 minutes so the exterior crisps slightly from the steam escaping evenly on all sides.
  9. Place two waffles overlapping slightly on a blue patterned plate as shown in the image, drizzle maple syrup slowly over the top in a back-and-forth motion so it pools into each grid square, and serve immediately.

Notes

Never open the waffle iron before the full 3 to 4 minutes; the batter releases cleanly when done and tears when opened too early. Cool the chocolate butter mixture for 5 to 8 minutes before adding eggs. Do not include baking powder as it makes the texture too airy and the result tastes like a chocolate waffle rather than a brownie.