Waffle Iron Brownies

Waffle Iron Brownies are made with the perfect chocolatey, gooey brownie batter baked into a waffle shape and perfect to top off with whipped cream!

This Brownie Waffles recipe is an unexpected take on classic Fudgy Brownies. Instead of baking them as usual in a pan, the batter is baked quickly in a waffle iron. It makes a fun twist on a classic Dessert or a decadent Breakfast for a special occasion. 

Waffle Iron Brownie topped with vanilla ice cream and sprinkles

If you’re a fan of gooey, fudgy brownies, then you’re going to love this waffle iron hack. You just combine the brownie ingredients as usual but then cook the batter in the waffle iron. The waffle maker cooks the brownies in just a few minutes, so you’ll be out of the kitchen and enjoying warm waffle brownies in no time. 

Now, you’re probably wondering what Waffle Iron Brownies actually taste like. Well, they have the same rich chocolate flavor that everyone loves from brownies. The inside of them is soft and gooey with melted chocolate chips, but the waffle iron gives the outside a nice crisp texture that’s absolutely amazing.

Waffle Iron Brownies collage of prep steps

Once it’s finished you’ll have one of those foods that straddle the space between a breakfast and a dessert. We first made this treat for a fun family dessert. However, since then we’ve had it requested for one of our kid’s birthday breakfasts, and it made such a fun brunch dish. No matter when you serve them, these waffle brownies are sure to bring a smile to everyone’s face!

TOPPINGS FOR WAFFLE IRON BROWNIES:

There are so many amazing toppings that you can try adding to this dessert. One indulgent option is adding a scoop of ice cream to make Waffle Brownies à la mode. For a classic combination of chocolate and vanilla, you can use Vanilla Ice Cream. But, the recipe would also taste great with mint ice cream, Strawberry Ice Cream, or coffee ice cream. 

For more toppings that you can either add to the ice cream, or just over plain Waffle Iron Brownies try a sprinkling of powdered sugar, or drizzle melted chocolate. Caramel Sauce, Strawberry Sauce, or fresh berries would also taste amazing. 

MORE BROWNIE RECIPES

TIPS FOR MAKING WAFFLE IRON BROWNIES

  • Prep: Coat the waffle maker with nonstick cooking spray and preheat waffle iron to medium-low heat. 
  • Waffle brownie batter: Add water to a saucepan and bring it to a boil over medium heat. Then turn the stove off before adding the butter and cocoa powder. Whisk until the chocolate mixture is completely combined. Pour the chocolate into a large mixing bowl, and whisk in the sugar, eggs, and vanilla until the batter is creamy. Sift in the flour, baking soda, and salt. Mix until the dry ingredients are just combined. Fold in the mini chocolate chips to finish the batter.
  • Cooking time: Scoop ¼ cup brownie batter into the low heat waffle maker. Close and cook each Waffle Brownie for about 3 minutes. 
Waffle Iron Brownie short pin for Pinterest

VARIATIONS ON WAFFLE IRON BROWNIES

  • Chocolate Chips: You can use different kinds of chocolate chips in the recipe instead of semi-sweet. Try using milk chocolate, dark chocolate, or white chocolate depending on your preference.
  • Mix-ins: There are also lots of other mix-ins you can try in Waffle Brownies. Try using peanut butter chips or toffee chips to experiment with the flavor. To add some crunch mix in chopped pecans, almonds, or walnuts. For more fun mix-ins, try M&Ms, mini marshmallows, or pretzel pieces. 
  • Holiday Waffle Iron Brownies: To make this recipe perfect for Christmas, add 1 teaspoon peppermint extract and fold peppermint pieces into the batter.

MORE FUN CHOCOLATE DESSERTS

HOW TO STORE WAFFLE IRON BROWNIES

  • Serve: After cooking on the waffle iron, you don’t want to leave Waffle Brownies at room temperature for more than 2 hours. 
  • Store: Once they’ve cooled to room temperature you can transfer the recipe to a ziplock bag to store in the fridge for 2-3 days. 
  • Freeze: Waffle Iron Brownies can also be kept frozen for up to 3 months. Let them thaw in the fridge overnight and then reheat them in the oven before serving. 

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Pin Recipe

Waffle Iron Brownies

Waffle Iron Brownies are made with the perfect chocolatey, gooey brownie batter baked into a waffle shape and perfect to top off with whipped cream!
Yield 12 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast and Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1/2 cup water
  • 2/3 cup unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mini chocolate chips

Instructions

  • Spray waffle iron with vegetable oil spray.
  • To a saucepan bring water to a boil.
  • Turn off the heat, add in the butter and cocoa powder.
  • Whisk until completely blended.
  • Pour mixture into large mixing bowl.
  • Whisk in the sugar, eggs, and vanilla extract until creamy.
  • Add flour, baking soda, and salt until just combined.
  • Stir in mini chocolate chips.
  • Scoop ¼ cup of batter into waffle iron and cook on medium-low for 3 minutes.

Nutrition

Calories: 377kcal | Carbohydrates: 59g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 120mg | Potassium: 114mg | Fiber: 3g | Sugar: 43g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
Keyword: Waffle Iron Brownies
Waffle Iron Brownies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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