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Irresistible Stroopwafel Brownies bring together rich, fudgy chocolate with the chewy caramel centers of authentic Dutch stroopwafel cookies. This dessert delivers a wonderful texture contrast with gooey chocolate and a slight crunch that makes every bite unforgettable. Perfect for impressing guests or treating yourself to a unique sweet experience.
I first made these brownies for a family gathering and was amazed at how everyone adored the surprise caramel layers inside. It quickly became a requested dessert for every celebration after that.
Ingredients
- Quality melting chocolate or unsweetened cocoa powder: choose good chocolate for the best fudgy results
- Unsalted butter: gives richness and silky texture to the brownies
- Granulated sugar: balances the deep chocolate flavor without being overpowering
- Vanilla extract: enhances the chocolate and caramel notes
- Pinch of salt: sharpens the sweetness and deepens flavor
- Large eggs at room temperature: helps emulsify the batter for perfect consistency
- All-purpose flour or gluten-free flour blend: provides structure without heaviness
- Authentic caramel-filled Dutch stroopwafel cookies: the star ingredient offering chewy caramel centers and delicate crunch. Look for fresh cookies for optimal texture
Step-by-Step Instructions
- Prepare Your Ingredients:
- Gather all items and preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an eight by eight-inch baking pan with parchment paper so the brownies come out easily without sticking.
- Melt Butter and Chocolate:
- Set a heatproof bowl over a pan of simmering water. Gently melt the butter and chocolate together, stirring constantly until the mixture is smooth, glossy, and fully combined. This slow melting prevents the chocolate from burning and ensures a velvet texture.
- Mix Wet Ingredients:
- Remove the melted mixture from heat. Whisk in the sugar and vanilla extract until fully blended for an even sweetness. Add eggs one by one, whisking thoroughly after each to create a silky, smooth batter without lumps.
- Combine Dry Ingredients:
- In a separate bowl, sift together the flour and salt. Gently fold the dry ingredients into the wet chocolate mixture. Stir just until combined to avoid overmixing, which can toughen the brownies. The batter should be thick and shiny.
- Layer the Batter and Stroopwafels:
- Pour half the brownie batter into the lined pan, spreading it evenly with a spatula. Arrange the stroopwafel cookies carefully on top, spacing them evenly without breaking. Cover with the remaining batter and smooth the surface gently.
- Bake to Perfection:
- Place the pan in the preheated oven and bake for thirty to thirty-five minutes. Check for doneness by inserting a toothpick near the center; it should come out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy and gooey.
- Cool and Serve:
- Allow the brownies to cool completely on a wire rack in the pan. This resting step lets the gooey caramel layers set so when you cut the brownies into squares, you reveal beautiful caramel ribbons inside.
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The stroopwafels are my favorite part—a true gift from Dutch baking traditions that brings a lovely caramel surprise in every bite. The first time I added them to brownies, I was blown away by how the caramel softened just enough to blend with the chocolate without losing its chewy charm. It’s a dessert moment I love sharing with friends and family.
Storage Tips
Store leftovers in an airtight container at room temperature for up to three days to preserve softness. For longer storage, wrap tightly in plastic wrap and freeze for up to two months. Thaw at room temperature before serving to best enjoy the gooey caramel texture.
Ingredient Substitutions
You can use dark or milk chocolate depending on your sweetness preference but adjust the sugar accordingly. A good quality cocoa powder works well if you prefer that route. For a dairy-free version, substitute butter with coconut oil and use dairy-free chocolate.
Serving Suggestions
These brownies pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of flaky sea salt on top heightens the caramel flavor. Serve warm for the ultimate gooey experience or at room temperature when they hold their shape better for neat squares.
Cultural and Historical Context
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Stroopwafels originated from the Netherlands in the 18th century as a humble street vendor treat. Their signature caramel-filled waffle layers have become an international favorite. Combining them with rich American-style brownies creates a delightful fusion. This recipe honors the traditional stroopwafel while giving it a modern twist for dessert lovers everywhere.
Frequently Asked Questions
- → What type of chocolate is best for these brownies?
Using quality melting chocolate or unsweetened cocoa powder results in a rich, intense chocolate flavor that balances well with the caramel in stroopwafels.
- → Can I use gluten-free flour for these brownies?
Yes, substituting all-purpose flour with a gluten-free blend maintains texture while keeping the brownies suitable for gluten-sensitive diets.
- → How do stroopwafels affect the texture of the brownies?
Stroopwafels add a chewy caramel center and slight crunch, creating layered textures that enhance the fudgy chocolate base.
- → What is the best way to test when the brownies are done?
Insert a toothpick near the center; it should come out with moist crumbs but not wet batter, ensuring a fudgy yet fully baked texture.
- → Should the brownies be cooled before slicing?
Allowing them to cool completely helps the caramel set and prevents the layers from sticking, making clean cutting easier.
- → Can I substitute stroopwafels with another ingredient?
While stroopwafels give a distinct caramel flavor and texture, similar caramel-filled cookies may work but might alter the unique layering effect.