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Chocolate-Hazelnut Waffles with Frangelico-Brown-Butter Syrup

Scott Phillips

Yield: Yields four 8-inch Belgian waffles and 1 generous cup syrup

Far from innocent breakfast fare, these deep chocolatey waffles are made all the more sophisticated by a seductive nutty brown-butter syrup (once you try it, you’ll want to pour it over everything in sight).


For the waffles:

  • 6 oz. (1-1/3 cups) unbleached all-purpose flour
  • 2 oz. (2/3 cup) natural cocoa powder
  • 1-1/2 oz. (1/3 cup) toasted, peeled hazelnuts
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 3 oz. (6 Tbs.) unsalted butter, melted
  • 1/3 cup sour cream
  • 1/2 tsp. pure vanilla extract

For the syrup:

  • 3 oz. (6 Tbs.) unsalted butter
  • 3/4 cup packed dark brown sugar
  • 6 Tbs. hazelnut liqueur, such as Frangelico
  • Pinch of table salt

Nutritional Information

  • Nutritional Sample Size 1 waffle with 1/4 cup syrup
  • Calories (kcal) : 1010
  • Fat Calories (kcal): 430
  • Fat (g): 46
  • Saturated Fat (g): 26
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 195
  • Sodium (mg): 700
  • Carbohydrates (g): 132
  • Fiber (g): 7
  • Protein (g): 13


Make the waffles:

  • Heat a waffle maker.
  • Put the flour, cocoa powder, hazelnuts, baking powder, baking soda, and salt in a food processor and process until the nuts are finely chopped, about 30 seconds.
  • In a large bowl, whisk the sugar and eggs until thick and the sugar begins to dissolve, about 1 minute. Whisk in the butter, sour cream, and vanilla until smooth. Whisk in 3/4 cup warm water until smooth. Add the flour mixture and whisk to combine. The batter will be a little lumpy.
  • Cook the batter in the waffle maker according to the manufacturer’s instructions. For crisper waffles, heat the oven to 200°F and set the waffles in a single layer directly on the oven rack.

Make the syrup:

  • While you cook the waffles, cook the butter in a heavy-duty 1-quart saucepan over medium-high heat until melted and lightly browned, 2 to 3 minutes. Remove the pan from the heat and whisk in the brown sugar, hazelnut liqueur, and salt until smooth. Return the pan to medium-high heat and bring to a boil. Cook until the mixture begins to foam slightly, about 30 seconds.
  • Serve the waffles with the syrup.


If you can’t find peeled hazelnuts in your supermarket, spread skin-on hazelnuts on a rimmed baking sheet and toast them in a moderately hot oven until the skins dry and crack, 5 to 6 minutes. Wrap the toasted nuts in a clean kitchen towel and rub off the skins.


Rate or Review

Reviews (1 review)

  • SMLing | 02/13/2012

    Is nutrition information (per serving):Calories: 1010, for 1 waffle, or 4 waffles?Recipe does not state what a serving size is.

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