Chocolate Brunch Waffle (Printable version)
Fluffy chocolate waffle with a crisp exterior and rich cocoa, ideal for a decadent brunch.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1/3 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 2 large eggs
08 - 1 1/3 cups whole milk
09 - 1/3 cup unsalted butter, melted and cooled
10 - 1 teaspoon vanilla extract
→ Add-Ins
11 - 1/2 cup semi-sweet chocolate chips (optional)
→ For Serving
12 - Fresh berries
13 - Whipped cream
14 - Maple syrup or chocolate sauce
# Directions:
01 - Preheat the waffle iron according to the manufacturer's instructions.
02 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, beat eggs. Add milk, melted butter, and vanilla extract; mix until well combined.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined, keeping the batter slightly lumpy to avoid overmixing.
05 - Gently fold in chocolate chips, if using.
06 - Lightly grease the waffle iron with nonstick spray or melted butter.
07 - Pour batter onto the center of the waffle iron to cover the grid. Close and cook until waffles are crisp and cooked through, approximately 4 to 5 minutes.
08 - Repeat cooking with remaining batter. Serve warm topped with fresh berries, whipped cream, and a drizzle of maple syrup or chocolate sauce.
# Expert advice:
01 -
- The batter comes together in minutes, yet tastes like you've been planning this luxurious breakfast all week.
- That crispy exterior with a fluffy, chocolate-rich center is the kind of contrast that makes people actually pause mid-conversation to compliment the food.
- It's forgiving enough for beginners but impressive enough to serve at a proper brunch gathering.
02 -
- Never overmix the batter—I learned this the hard way when I kept stirring until the batter looked perfectly smooth and ended up with rubbery, disappointing waffles that didn't have that tender crumb.
- Temperature matters more than you'd think; cooled melted butter is essential because hot butter will partially cook the eggs and create a weird texture in the final waffle.
- Your waffle iron's heat varies wildly, so the first waffle is basically a test run—use it to dial in the cooking time for your specific machine.
03 -
- Room temperature ingredients mix more smoothly and create a better batter texture than cold ingredients straight from the fridge.
- If you want even richer chocolate flavor, swap out half the milk for a mixture of milk and melted dark chocolate, stirred together while still warm.