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These brownie waffles are my go-to pick when I'm craving something sweet, yet light and easy. With delicious cocoa flavors and melty chocolate chunks in each bite, you’ll find it hard to believe they satisfy your cravings without messing up your healthy eating habits.
The first time I whipped these up was on a rainy Sunday morning when I wanted something warm and comforting but not too heavy. Now, I always have this on hand whenever someone craves brownies for breakfast.
Ingredients
- Cocoa powder: for the richest chocolatey flavor, go with high-quality unsweetened cocoa
- Large egg: an extra large egg helps hold the batter together
- Salt: just a tiny bit enhances the cocoa and deepens the chocolate taste
- Sugar free semi sweet chocolate chips: make each waffle extra melty and chocolaty; ensure your chips are fresh
- Water: add as needed to get the batter to the right thickness; a little bit works wonders
- Peanut butter: opt for sugar-free creamy peanut butter for the best texture
- Monkfruit sweetener: only if you like your waffles sweeter; this keeps the carbs low
Instructions
- Prep the Batter:
- In a bowl, mix together the creamy peanut butter, large egg, cocoa powder, a pinch of salt, monkfruit sweetener, and half a tablespoon of the chocolate chips. The mix will be thick and shiny. Stir it well to ensure there are no clumps of peanut butter left.
- Make it Right:
- If the batter seems too thick to scoop, add one to two teaspoons of water, mixing thoroughly after each addition. It should hold its shape but spread slowly off a spoon.
- Heat Up Waffle Maker:
- Set your mini waffle maker to preheat as per the manufacturer’s directions. A quick spray of nonstick spray can help, despite the peanut butter.
- First Waffle Time:
- Pour half of the batter onto the hot waffle plates. Sprinkle with half of the leftover chocolate chips. Close the lid and cook for two to three minutes. It’s done when the steam has mostly stopped.
- Keep it Going:
- Gently lift the first waffle out using a fork. Repeat with the remaining batter and chocolate chips. If you like them crispier, let each waffle cool on a rack, or serve hot if you prefer them soft and fudgy.
My top choice in this dish is the cocoa powder. Some of my best childhood mornings started with the smell of chocolate in the air, and even today, using good cocoa gets my kids excited around the waffle maker, just like when I was young.
Storage Tips
Store brownie waffles in an airtight container at room temperature for one day. For longer shelf life, refrigerate them for up to three days. Reheat in a toaster to bring back that crispy exterior and gooey chocolate inside. Be sure they’re completely cooled before storing to keep them from getting soggy.
Ingredient Swaps
If needed, you can use almond butter or sunflower seed butter instead of peanut butter. If you want to switch sweeteners, like stevia or erythritol, just go with what you like best. Regular mini chocolate chips can be used if you don’t need it to be keto-friendly.
Serving Ideas
Top with a dollop of Greek yogurt and fresh berries for a bright and fancy breakfast. To make it dessert-worthy, add whipped cream and a sprinkle of cocoa before serving. These waffles are awesome for a solo breakfast or a sweet surprise for a group.
Cultural Inspiration
Chocolate waffles have origins in American brunches and European pastries. This version gives it a modern spin, making it lower in carbs and quicker to make. I love sharing them as both a nostalgic treat and a smart choice for today’s baking.
Seasonal Tweaks
Add a dash of cinnamon in the winter for warm coziness. Small amounts of pumpkin puree in fall give an extra rich flavor. Top with fresh strawberries in spring for a sweet touch.
Success Stories
Many readers say these brownie waffles are a hit with picky eaters and those who normally skip breakfast. One friend amazed her family with a batch, and now it’s their Saturday morning go-to. I also hear from college students who say the single serving size is perfect for their small kitchens.
Freezer Meal Tip
Once the waffles are totally cool, wrap them in plastic and freeze for up to a month. Reheat directly from the freezer in the toaster or oven. They stay fudgy on the inside and crispy outside.
Get ready to enjoy a fresh stack of brownie waffles whenever a chocolate craving hits. They’re fantastic for sharing or just treating yourself in ten minutes.
Common Recipe Questions
- → Can I use a regular waffle maker?
Absolutely! Just tweak the cooking time to make sure the waffles get cooked right and don’t burn, since bigger makers might need a different timing.
- → What type of sweetener works best?
Monkfruit sweetener is a great keto-friendly choice, but you can go with your favorite low-calorie or standard sweetener based on what you like and your diet.
- → Can I substitute the peanut butter?
Creamy almond butter or sunflower seed butter works well if you need a nut-free option or if you want to switch up the flavor.
- → How do I prevent the waffles from sticking?
Make sure your waffle maker is good and hot, and give it a quick spray of nonstick cooking spray before putting in the batter to help them come out easily.
- → Are these waffles freezer-friendly?
Yes! Let them cool down completely, wrap them up, and freeze. You can reheat them in a toaster or microwave for a quick breakfast.
- → What toppings pair well?
Fresh berries, whipped cream, extra chocolate chips, or a drizzle of sugar-free syrup all make great toppings that go well with the chocolatey flavor.