Description
Irresistible Stroopwafel Brownies combine the gooey caramel-filled Dutch stroopwafel cookies with dense, fudgy chocolate brownies to create a unique and decadent dessert. This recipe balances crispy caramel layers and rich chocolate flavors with a simple, fuss-free process, perfect for special occasions or everyday indulgence.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
Sugars
- 1 cup granulated sugar
- 1/2 cup brown sugar
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Main Add-ins
- 6–8 stroopwafels, broken into smaller pieces
- 1/2 cup chocolate chips or chunks (optional but recommended)
Instructions
- Prepare Your Pan and Ingredients: Preheat your oven to 350°F (175°C) and lightly grease or line a square baking pan with parchment paper for easy removal. Gather all ingredients and break the stroopwafels into smaller pieces for layering and mixing.
- Melt Butter and Combine Sugars: In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in granulated sugar and brown sugar until combined, allowing the warmth to help dissolve the sugars for a smooth, rich batter.
- Mix in Eggs and Vanilla: Let the butter-sugar mixture cool for a couple of minutes before whisking in the eggs one at a time, followed by the vanilla extract, to avoid cooking the eggs and ensure a smooth, glossy batter.
- Add Dry Ingredients: In a separate bowl, sift together all-purpose flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to preserve the fudgy texture.
- Incorporate Stroopwafels and Chocolate: Fold in broken stroopwafel pieces and chocolate chips or chunks, evenly distributing the caramel and chocolate surprises throughout the batter.
- Bake to Perfection: Pour the batter into the prepared pan and spread it evenly. Bake for approximately 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs but no wet batter. Let cool completely before slicing for clean cuts.
Notes
- Use room temperature eggs for better blending and to prevent lumps.
- Do not overmix the batter to maintain a fudgy consistency.
- Chop stroopwafels thoughtfully; smaller pieces melt into the batter, larger chunks add texture.
- Let brownies cool completely to prevent crumbling and ensure proper setting.
- Experiment with a mix of dark and milk chocolate chips for a complex flavor profile.
- Store brownies in an airtight container at room temperature up to 3 days or in the fridge up to 1 week, with parchment paper between layers.
- Freeze tightly wrapped in plastic and foil for up to 3 months; thaw overnight in the fridge.
- Reheat individual pieces in the microwave for about 15 seconds to regain softness and gooey caramel texture.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dutch-American fusion
Nutrition
- Serving Size: 1 brownie (approx.)
- Calories: 320
- Sugar: 28g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Stroopwafel brownies, Dutch dessert, chocolate caramel brownies, fudgy brownies, caramel brownies
