Description

These Irresistible Stroopwafel Brownies combine rich, fudgy chocolate brownies with gooey caramel swirls and the signature caramel cinnamon crunch of stroopwafels baked right inside. This unique dessert offers a perfect balance of chewy and crisp textures, an easy-to-make recipe perfect for sharing or enjoying solo, delivering a fresh take on classic brownies with a decadent caramel twist.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt

Wet Ingredients

1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Special Ingredients

4–5 stroopwafels, roughly chopped (plus extra pieces for topping)
1/3 cup caramel sauce, plus extra for drizzling (store-bought or homemade)

Optional Variations

1/2 cup chopped walnuts or pecans for nutty upgrade
1/2 cup dark or milk chocolate chips
Cinnamon or nutmeg to taste (for spiced variation)
Flaky sea salt for sprinkling on top before baking
For vegan version: replace butter with coconut oil and eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water)

Instructions

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to ensure easy removal of the brownies later.
Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and a pinch of salt to evenly distribute the cocoa and salt throughout the batter.
Melt Butter and Combine with Sugar: In a heatproof bowl set over simmering water, melt the butter until completely smooth. Stir in the granulated sugar until fully combined and the mixture is slightly cooled, creating a glossy, sweet base.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for a warm, aromatic flavor.
Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, mixing gently until the batter is uniform, fudgy, and smooth without overmixing.
Fold in Caramel Sauce and Stroopwafels: Gently swirl the caramel sauce into the batter to create a marbled effect. Roughly chop the stroopwafels and fold most pieces into the batter, reserving some to sprinkle on top for added crunch.
Bake to Gooey Perfection: Pour the batter evenly into the prepared pan. Sprinkle the remaining stroopwafel pieces on top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, avoiding overbaking to keep the brownies fudgy.
Cool and Serve: Allow the brownies to cool completely in the pan before slicing. This resting time ensures the gooey, chewy texture is preserved for an irresistible bite.

Notes

Timing is Everything: Check brownies a few minutes before suggested baking time to avoid overbaking and maintain fudgy texture.
Chop Stroopwafels Carefully: Roughly chopped pieces give a pleasing mix of gooey caramel centers and crispy edges.
Use Quality Ingredients: Fresh cocoa powder and real butter enhance the flavor to a professional level.
Room Temperature Eggs: Using eggs at room temperature helps the batter blend better and bake evenly.
Cool Completely: Letting brownies cool fully before slicing keeps layers defined and prevents crumbling.
Substitutions: Vegan options available by substituting butter and eggs; caramel sauce should also be vegan-friendly.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: Dutch-inspired

Nutrition

Serving Size: 1 brownie (1/16th of recipe)
Calories: 250 kcal
Sugar: 20 g
Sodium: 80 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 50 mg

Keywords: brownies, stroopwafel, caramel, chocolate dessert, fudgy brownies, baked treats, caramel brownies, cinnamon dessert