Rich and Chocolatey Brownie Batter Waffles You’ll Love

Chocolate for breakfast doesn’t have to be a guilty pleasure—it can be a joyful ritual. Brownie Batter Waffles bring the best of two worlds together: the crispy edges and fluffy interior of waffles, and the deep, fudgy flavor of brownies. They’re perfect for a special brunch, a cozy weekend morning, or a dessert that begs for a scoop of ice cream.

You’ll get big chocolate flavor with satisfying texture, and they’re surprisingly easy to make with pantry staples. Let’s get the waffle iron ready and make something worth lingering over.

What Makes This Special

• Double chocolate flavor: Cocoa powder and chocolate chips create a rich, brownie-like bite in every wedge.
• Ideal texture: Crisp on the outside, tender and slightly fudgy inside—just like your favorite brownie edges.
• Simple ingredients: No complicated steps or specialty items. If you can bake brownies, you can make these waffles.
• Make-ahead friendly: The batter mixes quickly, and the cooked waffles freeze beautifully for future breakfasts.
• Customizable: Add espresso powder, nuts, or a swirl of peanut butter to tailor the flavor to your mood.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup Dutch-process cocoa powder (or natural cocoa, if that’s what you have)
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 large eggs, at room temperature
• 3/4 cup whole milk (or 2% milk)
• 1/3 cup neutral oil (such as canola or vegetable) or melted butter
• 2 teaspoons vanilla extract
• 1/3 cup mini chocolate chips (optional but recommended)
• Optional add-ins: 1 teaspoon espresso powder, 1/2 cup chopped walnuts or pecans
• For serving: maple syrup, whipped cream, fresh berries, or ice cream

Step-by-Step Instructions

1. Preheat your waffle iron. Set it to a medium or medium-high setting.

   Lightly grease if your iron tends to stick.

2. Combine the dry ingredients. In a large bowl, whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt until no cocoa lumps remain.
3. Whisk the wet ingredients. In a separate bowl, whisk the eggs, milk, oil (or melted butter), and vanilla until smooth.
4. Bring it together. Pour the wet ingredients into the dry and gently fold with a spatula until just combined. A few small lumps are fine. Do not overmix.
5. Add the extras. Fold in the mini chocolate chips and any optional add-ins like espresso powder or nuts.

   The batter will be thick and glossy.

6. Cook the waffles. Scoop batter onto the preheated iron, using the amount your iron recommends (usually 1/3 to 1/2 cup per waffle). Close the lid and cook until the steam subsides and the waffle is set, 3–5 minutes.
7. Check for doneness. The waffles should be crisp at the edges and release easily. If they feel soft, give them another 30–60 seconds.
8. Hold or serve. Place finished waffles on a wire rack set over a baking sheet, or keep warm in a 200°F (95°C) oven while you cook the rest.
9. Finish and enjoy. Serve with maple syrup, a dusting of cocoa or powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream for dessert.

Storage Instructions

• Fridge: Let waffles cool completely, then store in an airtight container for up to 3 days.
• Freezer: Freeze waffles in a single layer on a sheet pan.

  Once solid, stack with parchment between layers in a freezer bag for up to 2 months.

• Reheat: Toast frozen or chilled waffles in a toaster or 350°F (175°C) oven for 5–8 minutes. Avoid microwaving if you want crisp edges.
• Batter storage: Refrigerate batter in a covered container for up to 24 hours. Stir gently before using.

Health Benefits

• Cocoa antioxidants: Unsweetened cocoa provides flavanols, which are linked to heart health and reduced inflammation.
• Customizable sweetness: You control the sugar level.

  Reducing sugar by 2–3 tablespoons still yields great results.

• Better fats: Using neutral oil helps achieve a crisp texture with less saturated fat than butter, if that’s your goal.
• Portion-friendly: Waffles make built-in portions. Pair one with yogurt or fruit for a more balanced breakfast.

Common Mistakes to Avoid

• Overmixing the batter: This makes tough, dense waffles. Stop stirring as soon as the dry streaks disappear.
• Opening the iron too soon: Let the steam slow down before lifting the lid.

  Premature peeking leads to sticking.

• Skipping salt: A small amount of salt sharpens the chocolate flavor and balances sweetness.
• Using too much batter: Overflow creates uneven cooking. Follow your waffle iron’s capacity guidelines.
• Ignoring preheat time: A properly heated iron is key to crisp edges and a fudgy center.

Recipe Variations

• Mocha Waffles: Add 1–2 teaspoons espresso powder to the dry ingredients and top with coffee whipped cream.
• Salted Caramel: Stir in 1/4 cup chopped soft caramels and finish with a pinch of flaky sea salt.
• Nutty Brownie: Fold in 1/2 cup toasted walnuts or pecans for crunch and richness.
• Mint Chocolate: Add 1/2 teaspoon peppermint extract and swap chocolate chips for chopped mint chocolate.
• Peanut Butter Swirl: Dollop 2–3 tablespoons warmed peanut butter onto the batter in the iron and lightly swirl with a knife before closing.
• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend. Let the batter rest 5–10 minutes before cooking for better hydration.
• Dairy-Free: Use almond or oat milk and oil instead of butter.

  Check chocolate chips to ensure they’re dairy-free.

FAQ

Can I use boxed brownie mix?

Yes. Prepare the mix according to package directions but reduce the liquid slightly for a thicker, waffle-friendly batter. You may need to add 1–2 tablespoons of flour if the batter is very runny.

Why are my waffles sticking to the iron?

They may need more time or more fat.

Make sure the iron is fully preheated, lightly grease it if needed, and don’t open the lid until the steam decreases. A quick brush of oil often solves sticking.

Can I make them less sweet?

Absolutely. Reduce sugar by up to 3 tablespoons without compromising structure.

You can also use dark chocolate chips or skip the chips entirely.

What’s the best cocoa to use?

Dutch-process cocoa gives a smooth, rounded chocolate flavor and deep color. Natural cocoa works too, with a slightly brighter, more intense cocoa taste.

How do I keep the first waffles from getting soggy?

Cool them on a wire rack instead of stacking on a plate. If you’re serving later, hold them in a 200°F (95°C) oven directly on the rack for crispness.

Can I make mini waffles for a crowd?

Yes.

Use a mini waffle maker and cook in batches. Smaller waffles cook faster, so keep an eye on steam and check at the 2–3 minute mark.

Do chocolate chips melt and burn?

Mini chips melt into little pockets and usually don’t scorch. If your iron runs hot, choose mini chips or chopped bar chocolate and avoid placing large pools directly on the iron.

How do I get extra-crisp edges?

Use oil instead of butter, don’t overfill the iron, and let the waffles cook 30–60 seconds longer after the steam slows.

Reheating in a toaster also boosts crispness.

Final Thoughts

Brownie Batter Waffles are a treat that feels playful but still delivers solid breakfast satisfaction. With a simple batter and a hot waffle iron, you can create a crisp, fudgy stack that begs for syrup or a cloud of whipped cream. Whether you keep them classic or add a twist, they’re a guaranteed crowd-pleaser.

Keep a batch in the freezer, and you’ll always have a chocolatey morning (or midnight) plan ready to go.