Stroopwafel Crunch Brownies

This post may contain affiliate links, which means we’ll receive a commission if you purchase through our link, at no extra cost to you. See our disclosure here.

Your chocolate cravings will thank you with these Stroopwafel Crunch Brownies. These four-layered brownies give you four reasons right off the bat to go a little extra with your dessert. Every bite has a little something different going on – chocolate, caramel, toffee, and a little nutty crunch. We really don’t see where you could go wrong with these!

These brownies start with our classic fudgy brownie batter. Chopped slivered almonds are folded into the rich batter for a little crunch and to complement the Symphony chocolate almond and Heath bar in the center of the dessert bars. Half of the batter is poured into the baking pan, and a layer of Symphony chocolate is laid in the center before the rest of the batter is spread over the top. Just when you think things couldn’t get any better, the batter is topped with caramel Stroopwafels before they are baked to perfection. 

The edges turn slightly crisp, the center stays soft, fudgy, chewy, and the chocolate bar sandwiched in the middle is sweet and melty. They’re thick, indulgent, and exactly the perfect way to fix a chocolate craving. Serve these on holiday dessert tables, parties, or anytime you need a chocolate dessert that can satisfy a large group. 

Why You’ll Love These Stroopwafel Crunch Brownies

• The perfect treat for a few or more! These make a large batch, which makes them great for sharing with a group at holiday parties, an after-dinner treat, or bring them out for movie night with a salty snack!
• Chewy, thick and indulgent! Four layers of chocolate, caramel, toffee and a little crunch – count us in!! These are a little over the top but they are exactly enough when a regular brownie just won’t cut it!
• Crisp edges, soft centers! No over-baked brownies over here! Our homemade batter gives you deliciously fudgy, soft centers and crisps up on the tops and edges.

How to Make These Stroopwafel Crunch Brownies, Step by Step

Step 1. Preheat the oven and prep the brownie pan for baking.

Before you do anything else, preheat the oven and prep your brownie pan. We recommend using a 9 x 13-inch baking pan instead of an 8 x 8-inch brownie pan because this recipe will make a large batch.

Grease the bottom and sides of the pan with cooking spray or butter. Make sure you get into all the edges and corners. 

Line the pan with parchment paper to create a sling for removing the brownies after they are cooked. This will make it super easy to remove the treats from the pan. 

Step 2. Make the brownie batter.

The base of these brownies is our popular fudgy brownie recipe. They are tried-and-true and will make it hard to go back to making boxed brownie mixes.

The batter comes together in a matter of minutes. To make the batter, start by mixing together the flour mixture that includes all-purpose flour, cocoa powder, baking soda, and salt. Give that mixture a good stir to evenly mix and set it to the side. 

Next, melt butter and dark chocolate in a saucepan over medium-low heat. Be sure to stir the mixture frequently so that the chocolate doesn’t burn and everything melts evenly. Remove the saucepan from the heat just as soon as the mixture is smooth. 

Pour the melted chocolate mixture into a medium mixing bowl and whisk in sugar. The sugar is going to lower the temperature of the chocolate mixture so that your eggs don’t scramble in the batter. 

Stir one teaspoon of vanilla extract before using a rubber spatula to gently fold in the dry ingredients. Stir the batter until you don’t see any flour streaks in the batter. Lastly, fold in the chopped slivered almonds.

Step 3. Layer brownies with chocolate bars and stroopwafels.

Pour half of the batter into the prepped brownie pan and spread it in an even layer in the bottom of the pan. 

Break two large Symphony chocolate bars into pieces and place on top of the batter before spreading the other half of the batter on top of the candy bars. As the brownies bake, the chocolate bars will get soft and gooey and add a little extra fudgy flavor to each bite.

If you’ve never tired a Symphony Chocolate bar, they are like a creamier, softer version of a Hershey’s bar. There are a couple different varieties: almond and almond toffee. For this recipe, we’re using the Almond Toffee Symphony Chocolate bar.

The last layer of these brownies are the stroopwafels. They give the brownies a delicious caramel flavor that complements the toffee in the chocolate bars sandwiched between the batter. Top the brownies with a single layer of stroopwafels.

Step 4. Bake brownies, let them cool for 20 minutes, slice and enjoy!

Place the brownies in the oven to bake for about 45 minutes until they are cooked through the center. You can test to see if they are done by inserting a toothpick into the center of the batter. 

If it comes out clean or with a couple loose crumbs, you can take them out of the oven. If there is still wet batter on the toothpick, keep them in the oven for 3-5 minute increments until they are cooked through.

Place the brownie bars on a wire rack to cool for about 20 minutes. This will give them some time to set and give you clean slices. Once they have cooled a bit, slice them into squares and serve them on a serving tray and enjoy!

Tips for Making Stroopwafel Crunch Brownies

• Use good-quality dark chocolate for a richer flavor. The dark chocolate chips give the brownie batter its rich chocolate flavor. Use good-quality dark chocolate like Guittard or Valrhona. The best grocery store brands are Ghirardelli or Bakers.
• Don’t overmix the brownie batter. Once you add the flour into the wet ingredients, gently fold it into the batter until just combined. Overmixing the batter can give the brownies a tougher texture. 
• Let the brownies cool before slicing. Give the brownies at least 15-20 minutes to cool and set so you can get clean slices. It will also give the brownies the best fudgy texture as they cool.
• Layer the Symphony chocolate bars in the center. Pour half the batter into the pan and arrange the chocolate squares in an even layer. Cover the bars with the remaining batter. The chocolate bars will create a delicious melty, fudge-like layer in the center of the brownies.
• Leave a little space between the stroopwafels on top of the bars. Leave small gaps between the stroopwafels so that you can easily slice the brownies after baking. Gently press them into the batter before baking so that they stay in place.

How to store stroopwafel crunch brownies

Store the brownies in an airtight container in the refrigerator for 3-4 days. Warm individual brownies in the microwave or bring to room temperature before serving.

More yummy desserts to try:

Print