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Dark Chocolate Waffles, the Coolest Square Breakfast You Can Eat

January 29, 2014

Ann Mah

Sure, you could make another batch of chocolate chip pancakes for brunch—but round food is so yesterday. You know what’s hip? Eating square. Square waffles, that is. The tidy shape is a cubist’s dream, while the waffles’ tiny indentations create glorious puddles of melted butter and warm syrup—indulgence at its finest (and that’s the whole reason we eat brunch, right?). But maybe you’re thinking, “Yeah, yeah, waffles. Where’s the chocolate?” Oh, we’ll give you chocolate. In fact, this waffle recipe has chocolate in its very bones, or, er, batter—both from cocoa powder as well as shards of a bittersweet bar. Buttermilk brings a slight tang, while olive oil offers fruity richness (make sure to choose an oil that’s mild-flavored, not peppery—it’s still morning, after all). Brooklyn chocolatiers, the Mast Brothers, who created this recipe, call it “The most decadent breakfast ever.” We think it’s the coolest breakfast ever, too.

See more: 7 French Toast Mistakes You’re Making

serves 6

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup (packed) brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large eggs, separated
2 cups buttermilk
1/2 cup olive oil
1 teaspoon vanilla extract
6 oz. bittersweet chocolate (at least 70% cacao), finely chopped Nonstick vegetable oil spray
Unsalted butter and warm pure maple syrup (for serving)

SEE MORE: How to Reheat All Your Leftovers

Preheat oven to 250°. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined. Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate. Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve. Serve waffles with butter and syrup. DO AHEAD: Batter with egg whites can be made 4 hours ahead. Cover and chill.

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