Brownie Waffle Cookie Recipe

5 from 2 votes

These brownie waffle cookies are soft, chocolatey, and oh-so-cute. They make a quick, easy and super fun party dessert or after school snack.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Servings: people

Calories: 387kcal

Author: The Carefree Kitchen

Ingredients

Brownie Waffle Cookies

1/2 cup butter melted
3/4 cup sugar
1/3 cup cocoa powder
2 large eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup all-purpose flour

Chocolate Frosting

1/2 cup butter room temperature
1 teaspoon vanilla extract
2-3 tablespoons milk
3½ cups powdered sugar
1/2 cup cocoa powder

US Customary - Metric

Instructions

Chocolate Brownie Waffles

Preheat a mini waffle iron.
In a large bowl, combine the melted butter, sugar, and cocoa powder. Stir until combined. Add in the eggs, salt, and vanilla and stir again until well-mixed. Fold in the flour last, mixing until all ingredients are combined.
Spray the waffle iron with cooking spray, then add about 2 tablespoons of brownie batter into the waffle iron at a time. Close and bake for about 90 seconds. Check to see if it is done by using a fork to lift the edges up and remove from the waffle iron once it has cooked.
Repeat with the remaining batter.

Chocolate Frosting

Place soft room temperature butter into the bowl of a stand mixer fitted with a whisk attachment and whip until light and fluffy, or about 2 minutes.
With the mixer off, add the cocoa powder, vanilla extract, half of the powdered sugar and half of the milk. Turn the mixer on low to combine, then increase to medium high speed and whip until light and fluffy—about 2 more minutes.
Add the rest of the powdered sugar, then add the milk a half tablespoon at a time, whisking until you reach the desired consistency.
Spread chocolate frosting onto the warm brownies and allow it to melt, adding sprinkles if desired. Enjoy!

Notes

Storing leftovers: you can store leftover waffle maker brownies in an airtight container in the fridge for up to 2 days.

Make-ahead tips: you can freeze both the brownie batter and the chocolate frosting. Transfer to either freezer bags or another airtight container and store for up to 2 months, then thaw overnight in the fridge.

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