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Breakfast recipe · from the recipe book

Sheet-Pan Chocolate Raspberry Waffle Squares

Tender, fudgy cocoa squares with a crisp golden edge, studded with tart bursting raspberries.

Sheet-Pan Chocolate Raspberry Waffle Squares

Ingredients

  • 1½ cups180 gAll-purpose flour
  • ¼ cup25 gUnsweetened cocoa powdersifted
  • 2½ tbsp30 gGranulated sugar
  • 1¾ tsp8 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp1.5 gSalt
  • 1½ cups (350 ml)360 gButtermilk, low-fat
  • 2 large100 gEggsbeaten
  • 2½ tbsp35 gCanola oildivided
  • 1¼ tsp5 gVanilla extract
  • 2 cups250 gRaspberries

Steps

  1. Preheat the oven to 425°F (220°C). Brush a 13x18-inch rimmed sheet pan with one third of the canola oil and set it in the oven to heat while you mix.
  2. In a large bowl, whisk the flour, unsweetened cocoa powder, sugar, baking powder, baking soda and salt until the cocoa powder is evenly blended with no lumps.
  3. In a second bowl, whisk the buttermilk, egg, vanilla and the remaining two thirds of the canola oil.
  4. Pour the buttermilk mixture into the cocoa-flour mixture and stir just until no dry streaks remain; a few lumps are fine.
  5. Carefully take out the hot pan, spread the batter evenly to the edges, and scatter the raspberries over the top, pressing them in lightly.
  6. Bake 15 to 18 minutes, until the edges are crisp and a toothpick in the center comes out clean.
  7. Cool in the pan 5 minutes, then cut into 12 squares and serve 3 per plate.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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