Chocolate Brownie Waffles - 6 Waffles

Topped with Whip Cream and Strawberries Submitted by MHC
Topped with Whip Cream and Strawberries Submitted by MHC
Cuisinart original


Makes six waffles


1 cup all-purpose flour 6 tablespoons granulated sugar ⅓ cup unsweetened cocoa powder 1½ teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon salt ¼ teaspoon cinnamon 1 cup reduced fat milk (may use evaporated fat free milk) 1 large egg, lightly beaten ½ teaspoon vanilla extract 4 tablespoons unsalted butter, melted, cooled slightly ⅓ cup semi-sweet mini chocolate morsels ¼ cup (1 ounce) finely chopped walnuts or pecans

Nutritional information

Calories 322 (44% from fat) • carb. 40g • pro. 7g • fat 16g • sat. fat 7g • chol. 59mg • sod. 238mg • calc. 73mg • fiber 3g


Place the flour, sugar, cocoa powder, baking powder, baking soda, salt, and cinnamon in a medium bowl; stir with a whisk to blend. Add the milk, egg and vanilla extract. Stir with a whisk until well blended and smooth. Stir in melted butter. Let batter stand 5 minutes. Preheat Cuisinart® Waffle Iron on setting #4*. When preheated, green indicator light will illuminate. Stir chocolate morsels and chopped walnuts/pecans into batter. Pour ⅓ cup batter onto center of preheated waffle maker grid. Let batter spread out from center slightly – for 5 to 10 seconds. Close lid of waffle iron – green indicator light will turn off. When green indicator light turns on again, waffle is ready. Remove waffle using a heatproof plastic spatula. Repeat with remaining batter. For best results, serve immediately. Waffles may be kept warm in a 200°F oven in a single layer arranged on a wire rack set in a jelly roll type pan until ready to serve.