These Stroopwafel brownies consist of a fudgy brownie base, a layer of caramel, then a topping of dark chocolate and mini stroopwafels.
I use this recipe to make 16 slices, you can make yours as big or small as you’d like!
Ingredients:
For the brownies:
- 105g melted salted butter
- 250g granulated sugar
- 125g dark brown soft sugar
- 3 eggs
- 1 tbsp vanilla extract
- 120ml vegetable oil
- 105g cocoa powder
- 90g plain flour
- 1/2 tsp bicarbonate of soda
- 1.5 tbsp cornstarch
- 1/2 tsp salt
- 100g salted butter, cubed
- 100g dark brown soft sugar
- 1 can (397g) condensed milk
For the topping:
- 300g melted dark chocolate
- 200g mini stroopwafels
1. Preparation: preheat your oven to 180C and line an 8-9 inch square baking tin.
2. Make the brownies: beat together melted butter, sugars, eggs, vanilla and oil until very light and fluffy in colour. Fold in the cocoa, flour, bicarbonate of soda, cornstarch and salt until a smooth and dense batter forms. Pour the batter into the tin and bake for 35 minutes until slightly wobbly still in the centre but mostly set.
3. Make the caramel: add butter, sugar and condensed milk to a medium sized saucepan and bring to the boil over a high heat while vigorously whisking. Turn the heat down to a simmer and keep whisking until the caramel thickens. Pour over the brownie and spread out smooth. Place in the fridge for 1 hour to let the caramel set.
4. Add the toppings: melt the chocolate and spread over the set caramel. Push the stroopwafels into the top and place in the fridge for at least 3 hours to set.
5. Finish: Using a hot knife, cut the brownies into slices. Enjoy!
Tips: I like to store my brownies in the refrigerator and then eat chilled or at room temperature. If refrigerated, these taste best when consumed within 5 days.
If you give my recipe a try, please consider leaving me some feedback or sending me a picture of your bake! You can contact me @sliceoflifeizzy on instagram and Snapchat.