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Irresistible Stroopwafel Brownies

Irresistible Stroopwafel Brownies
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Irresistible Stroopwafel Brownies combine rich, fudgy chocolate brownies with authentic Dutch caramel-filled stroopwafel cookies, delivering a unique texture of chewy caramel centers, slight crunch, and gooey chocolate. This easy-to-make dessert is perfect for any occasion and sure to impress with its flavor fusion and delightful layers.

Ingredients

Scale

Chocolate Base

  • 200g quality melting chocolate or 3/4 cup cocoa powder
  • 175g butter (about 3/4 cup)

Sweetening and Flavor

  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Binding and Structure

  • 3 large eggs (room temperature)
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten free version)

Special Ingredient

  • 12 authentic caramel-filled Dutch stroopwafel cookies

Instructions

  1. Prepare Your Ingredients: Gather all ingredients, preheat your oven to 350°F (175°C), and line an 8×8 inch baking pan with parchment paper for easy removal.
  2. Melt Butter and Chocolate: In a heatproof bowl set over simmering water, gently melt the butter and chocolate together, stirring continuously until smooth and glossy.
  3. Mix Wet Ingredients: Remove the chocolate mixture from the heat. Whisk in the sugar and vanilla extract until fully combined. Then, add the eggs one at a time, whisking thoroughly after each addition to create a smooth batter.
  4. Combine Dry Ingredients: In a separate bowl, sift together the flour and salt. Gradually fold the dry ingredients into the wet mixture, stirring gently to form a thick batter without overmixing.
  5. Layer the Batter and Stroopwafels: Pour half of the brownie batter into the prepared pan and spread evenly. Arrange a layer of stroopwafel cookies carefully over the batter, then cover with the remaining batter, smoothing the top with a spatula.
  6. Bake to Perfection: Place the pan in the oven and bake for 30 to 35 minutes. Test doneness by inserting a toothpick near the center – it should come out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy.
  7. Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before cutting into squares to reveal the gooey caramel layers inside.

Notes

  • Use eggs at room temperature for a smooth, even batter.
  • Don’t skip lining the pan with parchment paper to prevent sticking.
  • Place stroopwafels gently to keep them intact and maintain their chewy texture.
  • Watch your baking time closely to ensure fudgy, gooey brownies without overbaking.
  • Use fresh stroopwafels for the best texture and flavor.

Nutrition

Keywords: stroopwafel brownies, caramel brownies, chocolate dessert, Dutch stroopwafel recipe, fudgy brownies, caramel chocolate dessert

Find it online: https://linacorner.com/irresistible-stroopwafel-brownies/