I've been obsessed with chocolate waffles for some time now, but hadn't yet perfected the recipe. I wanted something crispy on the edges and tender in the middle, yet still deep and dark and packed with rich chocolate flavor. Turns out, a chocolate waffle is a lot harder than you think. Adding cocoa to a basic buttermilk waffle recipe makes a softer, more cake-like waffle, a sacrifice in texture that I'd make if the flavor were spot on, except it isn't. Rather, the resulting waffles are pallid and pathetic. Barely worthy of being called chocolate waffles. So instead, when asked to contribute a chocolate waffle to the KitchenAid® Kitchenthusiast blog, I stopped trying to make a chocolate waffle, and instead looked at the problem from a completely different angle: how could I get a brownie batter (already the perfect flavor and texture I was looking for) to work in a waffle maker? That's not as easy as it sounds, either, since brownies, unless grossly overcooked, tend to crumble and fall

Oct. 1, 2021, 11:26 a.m.

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