3/4 cup all-purpose flour
2 tbsp plus 1 tsp unsweetened dark cocoa powder (I used Hershey’s Special Dark)
1 tsp baking powder
1/2 cup brown sugar*
5 tbsp unsalted butter, melted
2 tsp vanilla extract
- Add flour, cocoa powder, and baking powder in a bowl and stir to combine.
- In a separate bowl, add egg and brown sugar and mix on medium speed until mixture is smooth and has thickened, approx. one minute. Change the mixer speed to low and slowly pour in melted butter and vanilla extract until just combined.
- Add the dry ingredients to the bowl with the wet ingredients and mix until just combined, approx. 15 seconds, taking care not to overmix.
- Heat your pizzelle iron to your desired level. You may want to brush the top and bottom of the iron with a small amount of melted butter to ensure there wouldn’t be any sticking.
- Add batter to the center of the bottom grid and repeat for the remaining grids in your iron. As the batter will spread when you close the iron, do not completely cover the pizzelle grid with batter. My iron produces 4-inch full-sized pizzelle and the accompanying booklet suggests adding 1 1/2 – 2 tsp batter. Adjust to less if you’re looking for smaller pizzelle.
- Close the iron and cook until the timer light indicates, about a minute to a minute and a half. Remove pizzelle to cool completely on a wire rack. Repeat for the remaining batter, brushing the pizzelle grids with butter if needed throughout.
- Sprinkle with powdered sugar if desired.
*Use dark brown sugar to enhance the deep color of these pizzelle, light brown sugar can also be used.
Recipe adapted from Cuisinart’s Pizzelle Press instruction and recipe booklet