I remember the first time I swapped my waffle iron for a brownie pan in spirit — the result was a crisp outer shell with that sticky, chocolate center you get from a good fudgy brownie. Chocolate Brownie Waffles take that best-of-both-worlds idea and make it quick and repeatable. They’re perfect for a decadent weekend brunch, an after-dinner treat, or when you want dessert that feels special but doesn’t require pulling out multiple pans. If you enjoy fudgy, low-sugar chocolate desserts, you might also like this cottage cheese brownies for another twist on chocolate indulgence.
Why you’ll love this dish
These waffles deliver brownie texture with waffle convenience. Using almond flour and a sugar alternative keeps them lower in carbs than classic brownie waffles while still staying deeply chocolatey. They crisp quickly in a hot waffle iron, so you get a contrast of crust and tender interior in minutes. Families love them because they’re easy to portion, and the batter is forgiving — no special tempering or complicated folding required.
“Exactly like a brownie, but ready in the time it takes to toast bread.” — a quick-test review from my kitchen trials
Reasons to reach for this recipe:
- Fast: cook time is just minutes per waffle.
- Diet-friendly: naturally gluten-free and easy to sweeten with alternatives.
- Versatile: serve for breakfast, dessert, or snack time.
- Minimal cleanup: one bowl for dry, one for wet, and your waffle iron.
How this recipe comes together
Step-by-step overview:
- Preheat the waffle iron so it’s hot and ready.
- Whisk the dry ingredients in one bowl.
- Beat the eggs and liquids in another bowl.
- Fold wet into dry until smooth.
- Scoop batter into the greased waffle iron and cook until set.
- Repeat, then serve warm with toppings.
This short roadmap sets expectations: you’ll do two bowls and about 3–4 minutes per waffle on medium-high heat.
What you’ll need
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup sweetener (like erythritol)
- 1/2 teaspoon baking powder
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- Pinch of salt
Notes on ingredients:
- Almond flour gives the fudgy, slightly nutty crumb. For a non-keto option, swap 1:1 with all-purpose flour, but expect a lighter, less fudgy result.
- Cocoa powder should be unsweetened and preferably Dutch-processed for deeper flavor.
- If you don’t use erythritol, use your preferred granular sweetener, but adjust to taste if it’s much sweeter.
Step-by-step instructions
- Preheat your waffle iron according to manufacturer instructions.
- In a large bowl, mix together the almond flour, cocoa powder, sweetener, baking powder, and salt. Stir until evenly combined.
- In another bowl, whisk together the eggs, almond milk, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients and mix until well combined. The batter should be thick but pourable. Add a splash more almond milk if it’s too stiff.
- Lightly grease the waffle iron with a neutral oil or nonstick spray.
- Pour enough batter to cover the surface without overflowing. Close the waffle iron.
- Cook until the waffle is firm and cooked through, about 3–4 minutes depending on your iron. Look for edges that lift slightly and a set center.
- Carefully remove the waffle and repeat with the remaining batter. Serve warm, topped with your favorite low-carb toppings like sugar-free syrup, berries, or a dollop of whipped cream.
Best ways to enjoy it
Serving suggestions that elevate the experience:
- Keep it classic: serve warm with a pat of butter and a drizzle of sugar-free maple syrup.
- Decadent brunch: stack two waffles with mascarpone and sliced strawberries in between.
- Dessert plate: serve with a scoop of vanilla or keto-friendly ice cream and toasted pecans.
- On-the-go: fold a cooled waffle around nut butter for a portable snack.
If you want other chocolate-forward pairings, try a contrasting fruity note—think raspberries or orange zest. For inspiration on alternate chocolate treats, the cottage cheese brownies recipe offers another way to get fudgy results using different pantry ingredients.
Storage and reheating tips
- Refrigerator: Store cooled waffles in an airtight container for up to 3 days. Place paper towel between layers to absorb moisture.
- Freezer: Freeze waffles in a single layer on a baking sheet until firm, then stack in a freezer bag for up to 3 months.
- Reheat: For crisp edges, reheat from frozen in a toaster oven or conventional oven at 350°F (175°C) for 6–10 minutes. A toaster or standard toaster works well for a quicker re-toast. Avoid microwaving if you want to retain crunch; it will soften the exterior.
- Food safety: Cool waffles completely before refrigerating to avoid condensation. Consume refrigerated waffles within 3 days.
Pro chef tips
- Don’t overmix: Combine wet and dry until just smooth. Overmixing can make almond-flour batters gummy.
- Temp matters: Preheating the waffle iron fully creates a quick sear for the edges and prevents sticking.
- Grease strategically: Use a neutral oil or melted butter brushed on the iron to get crisp edges and easy release.
- Test one first: Cook a small test waffle to gauge time and batter thickness for your iron. Adjust heat or add a tablespoon of almond milk if batter is too thick.
- Add-ins: Fold in a tablespoon of sugar-free chocolate chips or chopped nuts for texture, but avoid huge mix-ins that prevent even cooking.
Creative twists
- Espresso Brownie Waffles: Add 1 teaspoon instant espresso to the wet ingredients for a mocha boost.
- Nut-butter swirl: Drop a teaspoon of almond or peanut butter onto batter just before closing the iron for a marbled center.
- Citrus-chocolate: Add 1/2 teaspoon orange zest to the batter for a bright contrast.
- Dairy swap: Use coconut milk instead of almond milk for a richer flavor.
- Regular-bakery version: Replace almond flour with an equal weight of all-purpose flour and increase the milk slightly for a lighter waffle.
Your questions answered
Q: How long does this take to prep and cook?
A: Active prep is about 10 minutes. Each waffle cooks in roughly 3–4 minutes, so total time depends on how many you make and your iron size.
Q: Can I make the batter ahead of time?
A: Yes. Store batter in the fridge for up to 24 hours. Give it a gentle stir before using; the almond flour may absorb liquid and thicken slightly.
Q: Are these suitable for keto diets?
A: With almond flour and erythritol (or another low-carb sweetener), these align well with many low-carb and keto approaches. Check exact macros for your specific sweetener and portion sizes.
Q: Why did my waffles come out soggy?
A: Sogginess usually means the waffle iron wasn’t hot enough, or the batter was too wet. Increase heat slightly and avoid overpouring. Re-crisp in the oven if needed.
Q: Can I use regular sugar instead of erythritol?
A: Yes. Replace erythritol with the same volume of granulated sugar; flavor will be sweeter and carbs higher.
Q: How do I get a crisp exterior and fudgy interior?
A: Use a hot iron, don’t overmix, and avoid excess batter. Reheating in the oven or toaster oven brings back crispness if they soften.
Conclusion
If you want another riff on brownie-meets-waffle desserts, check out Kylee Cooks’ take on the idea for more inspiration: Kylee Cooks’ Brownie Waffles.
Print
Chocolate Brownie Waffles
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Low Carb
Description
Indulge in these delicious Chocolate Brownie Waffles that combine the best of brownie texture with waffle convenience, perfect for brunch or dessert.
Ingredients
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup erythritol (or preferred sweetener)
- 1/2 teaspoon baking powder
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your waffle iron according to manufacturer instructions.
- In a large bowl, mix together the almond flour, cocoa powder, sweetener, baking powder, and salt until evenly combined.
- In another bowl, whisk together the eggs, almond milk, and vanilla extract until smooth.
- Combine the wet and dry ingredients and mix until well combined. The batter should be thick but pourable.
- Lightly grease the waffle iron with a neutral oil or nonstick spray.
- Pour enough batter to cover the surface without overflowing. Close the waffle iron.
- Cook until the waffle is firm and cooked through, about 3–4 minutes. Remove the waffle and repeat with the remaining batter.
- Serve warm, topped with your favorite low-carb toppings.
Notes
For a lighter waffle, substitute almond flour with all-purpose flour. Experiment with toppings such as sugar-free syrup or berries.
- Prep Time: 10 minutes
- Cook Time: 3 minutes per waffle
- Category: Breakfast
- Method: Waffle
- Cuisine: American