What could be better than bittersweet dark chocolate waffles drizzled in melted peanut butter and sweet maple syrup??
Nothing. The answer is nothing. Whether for an indulgent solo brunch, a romantic “breakfast for dinner”, or just because on a trying Tuesday morning, these waffles have your back. And they’re my new obsession.
Even though they were plenty delicious the first time I made them, I’ve fiddled with the recipe quite a bit to get it PERFECT. I made a few tweaks, both for flavor and texture as well as to slim down the calorie punch a bit.
For one, I didn’t want these waffles to be too sweet—after all, you’re putting syrup on them. So I backed off both the sugar and dark chocolate…we’re after bittersweet and indulgent (with toppings), but not rich or fudgy (which tend to make me a bit nauseous).
I also wanted to make sure the waffles got good and crisp, which the cocoa powder will fight against a bit. So after doing some research, I ended up using a little cornstarch and it does the trick nicely.
And then let’s talk simplicity…the original dark chocolate waffle recipe calls for separating the eggs and whipping the egg whites, then folding them in. Honestly, I’m lazy and rarely do that for waffles. I just haven’t seen a noticeable difference. But you do you.
Either olive oil or melted butter work in this recipe, though I tend toward butter myself. The butter should make it a little more crisp and impart more flavor, and the olive oil more moist.
Make sure you use a good quality dark chocolate, not like…Hershey’s. It really does pack a punch in this recipe so if you skimp you’ll notice it. I tend to have Ghiradelli baking discs on hand so usually use that.
And I also adapted a version of that’s single-serving, making 1-2 waffles for a perfect impromptu brunch!
If you’ll be needing to keep them warm, you can preheat oven to 250° F (otherwise ignore). You can also heat your waffle iron at this point. I’m IN LOVE with my new ceramic waffle maker and it makes these perfectly!
Whisk the flour, cocoa powder, cornstarch, sugar, baking powder, baking soda, and salt in a large bowl (and the cinnamon or espresso if you’re using it).
Make a well in the center and add the eggs, buttermilk, melted (slightly cooled) butter or oil, and vanilla.
Stir together until everything is *just* incorporated, but then stop (you don’t want to overmix). Fold in the dark chocolate pieces.
Heat your waffle iron until very hot. Mine doesn’t need non-stick spray, but make sure whether yours does or not.
One at a time, cook the waffles until done and crispy.
Transfer to a wire rack and keep warm in oven until ready to serve (you can also reheat in a toaster oven).
Serve your newly-minted crispy dark chocolate waffles with peanut butter and maple syrup. Or however your heart desires.
But if your heart doesn’t desire peanut butter, you’re doing it wrong…
I can’t stop staring at these pics…mmmmmm melty peanut butter and delicious dark chocolate.
You can save your batter (covered) in the fridge for up to a few days and make them fresh whenever you want.
Trust me, you need these dark chocolate Belgian waffles in your life THIS MINUTE. And if you’re in the market for a new waffle maker, my new ceramic flip one is affordable and has been making me awesome crisp waffles!
Other addictive brunch recipes you’ll love:
- Easy Buttermilk Belgian Waffles
- Paul Hollywood’s Chelsea Buns
- Strawberry Cornmeal Griddle Cakes
- Cherry Almond Scones
- The Best Iced Coffee Ever
- On keto right now?? Easy Single-Serving Keto Waffle (Low-Carb, GF)
Adapted from I Shoot, He Bakes
Bittersweet & Indulgent Dark Chocolate Waffles
These bittersweet and indulgent dark chocolate waffles are easy and totally addictive, a great treat for any weekend brunch!
Ingredients
- 1 1/3 cups of all-purpose flour
- 1/8 cup (2 tablespoons) of cornstarch
- 1/2 cup of unsweetened cocoa powder
- 1/8 cup (2 tablespoons) of white sugar
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- Optional: sprinkle of cinnamon or espresso powder
- 2 large eggs
- 2 cups of low-fat buttermilk
- 1/3 cup of melted butter (or olive oil)
- 1 teaspoon of vanilla extract
- 2 ounces of GOOD dark chocolate, roughly chopped (see notes)
Instructions
- If you'll be needing to keep them warm, you can preheat oven to 250° F (otherwise ignore).
- Whisk the flour, cocoa powder, cornstarch, sugar, baking powder, baking soda, and salt in a large bowl (and the cinnamon or espresso if you're using it).
- Make a well in the center and add the eggs, buttermilk, melted (slightly cooled) butter or oil, and vanilla.
Stir together until everything is *just* incorporated, but then stop (you don't want to overmix). Fold in the chocolate. - Heat your waffle iron until very hot. Mine doesn't need non-stick spray, but make sure whether yours does or not.
- One at a time, cook the waffles until done and crispy. Transfer to a wire rack and keep warm in oven until ready to serve (you can also reheat in a toaster oven). Serve with peanut butter and maple syrup.
Notes
- The original recipe calls for separating the eggs and whipping the egg whites, then folding them in. Honestly, I'm lazy and rarely do that for waffles...I just haven't seen a noticeable difference. But you do you.
- Make sure you use good quality dark chocolate---it really does make a difference!
- Either olive oil or melted butter work just fine (I tend toward butter but have done both). The butter should make it a little more crisp, and the olive oil more moist.
- You can refrigerate the batter for a few days if you don't want to make them all at once.
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