Stroopwaffle Brownies

Imagine the moment when a fudgy, chocolatey brownie meets the caramel crunch of a Dutch stroopwafel. That’s exactly what these Stroopwaffle Brownies deliver. Each bite is packed with deep cocoa richness, sweet buttery syrup, and a delightful crunch that keeps you coming back for more. The top cracks slightly, the center stays gooey, and those sneaky caramel rivers from the stroopwafel pieces? Utter heaven.

Behind the Recipe

It all started on a chilly afternoon when I had leftover stroopwafels sitting on my kitchen shelf and a serious brownie craving brewing. Instead of eating them separately, I thought, “Why not together?” The magic happened in the oven. The stroopwafels melted just enough to release their syrupy goodness into the batter while still holding on to a delicate crunch. It was the kind of happy accident that makes baking so fun. And now, this has become one of my favorite twists on a classic treat.

Recipe Origin or Trivia

Stroopwafels are a beloved Dutch cookie that date back to the late 18th century in Gouda, the Netherlands. Traditionally, they’re made from two thin waffle cookies with a sticky caramel-like syrup in the middle. They’re often placed over a cup of hot tea or coffee to soften the center before eating. Now imagine folding that goodness into a brownie. It’s like fusing European charm with American comfort food—unexpected, delightful, and wildly satisfying.

Why You’ll Love Stroopwaffle Brownies

This recipe isn’t just about flavor. It’s a treat that checks all the boxes for a perfect dessert.

Versatile: Perfect for lunchbox treats, potlucks, or cozy nights in.

Budget-Friendly: Uses simple pantry staples and store-bought stroopwafels.

Quick and Easy: You’ll have these in the oven in less than 15 minutes.

Customizable: Add a swirl of peanut butter or a sprinkle of sea salt to make it yours.

Crowd-Pleasing: Brownies with a twist always get people talking.

Make-Ahead Friendly: Bake them the day before and they get even fudgier overnight.

Great for Leftovers: Warm one up the next day with a scoop of vanilla ice cream. Pure joy.

Chef’s Pro Tips for Perfect Results

Here’s how to make sure your brownies come out rich, gooey, and irresistible.

• Use high-quality cocoa powder for deep chocolate flavor.
• Don’t overmix the batter. Just fold until combined to keep the texture soft and fudgy.
• Line your baking dish with parchment so they lift out cleanly.
• Break stroopwafels into large chunks for varied texture.
• Let them cool before slicing to get those neat edges.

Kitchen Tools You’ll Need

Keep it simple with these basic kitchen essentials.

Mixing Bowls: One for wet ingredients and one for dry.

Whisk and Spatula: For gentle mixing and scraping every last bit of batter.

9×9 Inch Baking Pan: Perfect size for a good brownie thickness.

Parchment Paper: Makes lifting the brownies out a breeze.

Sharp Knife: For clean, beautiful slices.

Ingredients in Stroopwaffle Brownies

When these ingredients come together, magic happens. Here’s what you’ll need and why they matter.

1. Unsalted Butter: 1 cup (225g) Softens and melts to give richness and that fudgy texture.
2. Granulated Sugar: 1 cup (200g) Adds sweetness and helps form a crackly top.
3. Brown Sugar: ½ cup (100g) Deepens the flavor with a hint of molasses.
4. Large Eggs: 3 Provide structure and make the brownies moist.
5. Vanilla Extract: 2 teaspoons Enhances and rounds out the chocolate and caramel flavors.
6. All-Purpose Flour: ¾ cup (90g) Just enough to give body without making them cakey.
7. Cocoa Powder: ½ cup (60g) Brings in that rich chocolate punch.
8. Salt: ½ teaspoon Balances sweetness and boosts flavor.
9. Stroopwafels: 6, roughly chopped Star of the show—adds caramel crunch and chewy layers.
10. Chocolate Chips: ½ cup (optional) For those extra melty pockets of joy.

Ingredient Substitutions

Don’t worry if you’re missing something—there are plenty of swaps you can try.

Unsalted Butter: Salted butter works too, just reduce the added salt.

Brown Sugar: Use all white sugar, though you’ll miss a bit of depth.

Cocoa Powder: Dutch-processed or natural both work fine.

Stroopwafels: Try Biscoff cookies or caramel sandwich cookies as a substitute.

Chocolate Chips: Swap with chopped chocolate bars or leave them out.

Ingredient Spotlight

Stroopwafels: These Dutch cookies are the key to the brownie’s sweet-salty-crunchy contrast. When baked, they soften just enough to blend with the batter while holding their chewy caramel core.

Brown Sugar: It might seem simple, but it’s the secret to giving these brownies that hint of toffee flavor which pairs beautifully with stroopwafels.

Instructions for Making Stroopwaffle Brownies

Get ready for some fun in the kitchen. Here’s exactly how to make these beauties come to life.

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving a bit hanging over the edges.
2. Combine Ingredients:
   In a saucepan or microwave-safe bowl, melt the butter. Stir in granulated and brown sugars until smooth. Whisk in eggs one at a time, then add vanilla. Sift in cocoa powder, flour, and salt. Fold just until combined.
3. Prepare Your Cooking Vessel:
   Pour half the brownie batter into the prepared pan and spread evenly.
4. Assemble the Dish:
   Scatter half the chopped stroopwafels and chocolate chips (if using) over the batter. Add the rest of the batter, then top with the remaining stroopwafels and chips.
5. Cook to Perfection:
   Bake for 25 to 30 minutes or until a toothpick comes out with moist crumbs. Don’t overbake—fudgy is the goal.
6. Finishing Touches:
   Cool in the pan for at least 20 minutes, then lift out using parchment and transfer to a rack to cool completely.
7. Serve and Enjoy:
   Cut into squares and serve as-is or warm them up for extra gooeyness.

Texture & Flavor Secrets

This brownie has it all—a crisp crackly top, a rich fudgy interior, and surprise bites of chewy caramel and crunch from the stroopwafels. The vanilla and brown sugar deepen the flavor, while the stroopwafel bits create layers of texture you won’t find in ordinary brownies.

Cooking Tips & Tricks

A few small things can make a big difference.

• Use room temperature eggs for even mixing.
• Don’t overbake or they’ll turn dry instead of gooey.
• Let brownies rest overnight—flavor improves by morning.
• For clean cuts, wipe the knife after each slice.

What to Avoid

These tips will save your brownies from disappointment.

• Overmixing the batter—it can make them tough.
• Using cold butter—it won’t melt the sugar properly.
• Cutting too soon—let them cool for neat slices.
• Overbaking—always check a few minutes early.

Nutrition Facts

Servings: 16
Calories per serving: 290
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

These brownies store beautifully. You can bake them a day ahead for deeper flavor. Store in an airtight container at room temperature for up to 4 days or in the fridge for a week. Want to keep them longer? Freeze for up to 3 months and thaw overnight in the fridge. Reheat in the microwave for 10 seconds to get that gooey center again.

How to Serve Stroopwaffle Brownies

You can go classic with a tall glass of milk or take it to dessert heaven with a scoop of vanilla ice cream and a drizzle of warm caramel. They also pair wonderfully with hot coffee or even a splash of whipped cream on top for a little extra indulgence.

Creative Leftover Transformations

Turn day-old brownies into delicious new desserts.

• Brownie Parfaits: Layer with whipped cream and berries.
• Brownie Truffles: Crumble and mix with cream cheese, then dip in chocolate.
• Brownie Milkshake: Blend with ice cream and milk for a decadent drink.
• Ice Cream Sandwiches: Use as cookie layers around your favorite ice cream.

Additional Tips

• For a café-style touch, sprinkle sea salt flakes on top before baking.
• Want extra crunch? Add chopped pecans or walnuts with the stroopwafels.
• A light dusting of powdered sugar can make them look extra fancy.

Make It a Showstopper

Presentation matters. Stack them on a rustic wooden board lined with parchment. Drizzle caramel over the top and add a few whole stroopwafels as a garnish. Or, cut into small squares, dust with cocoa, and serve in mini cupcake liners for a party-ready look.

Variations to Try

• Peanut Butter Swirl: Dollop and swirl before baking for a nutty twist.
• Espresso Kick: Add 1 teaspoon of instant coffee to deepen the chocolate flavor.
• Gluten-Free Version: Use your favorite 1:1 gluten-free flour blend.
• Salted Caramel Topping: Drizzle warm caramel sauce with a pinch of sea salt.
• Spiced Brownies: Add cinnamon and nutmeg for a cozy holiday vibe.

FAQ’s

Q1: Can I make these without stroopwafels?

You can, but they won’t have the same unique flavor and texture. Try substituting with caramel cookies.

Q2: Can I double the recipe?

Yes, just use a 9×13 inch pan and bake a bit longer.

Q3: Are these freezer-friendly?

Absolutely. Wrap slices individually and freeze for up to 3 months.

Q4: Can I use oil instead of butter?

Butter gives a better flavor and texture, so it’s highly recommended.

Q5: What’s the best cocoa to use?

Use unsweetened cocoa powder—either natural or Dutch-processed.

Q6: Can I use a boxed brownie mix?

You can, but the homemade version with stroopwafels is much better.

Q7: How do I make them extra fudgy?

Use less flour and don’t overbake. You can also add an extra yolk.

Q8: Do I have to add chocolate chips?

Nope, they’re optional but make the brownies even more chocolatey.

Q9: What if I can’t find stroopwafels?

Look for them in the international aisle or use a similar caramel-filled cookie.

Q10: Are these good for gifting?

Definitely! Wrap in parchment and twine for a charming homemade gift.

Conclusion

These Stroopwafel Brownies are a game-changer. The combination of deep chocolate, gooey caramel, and a hint of crunch makes every bite unforgettable. Whether you’re baking for a crowd or just treating yourself, trust me, it’s worth every bite.

Print