Description
These over-the-top stroopwafel crunch brownies feature fudgy chocolate brownie layers, crunchy slivered almonds, Symphony chocolate almond bars, Heath toffee, and caramel stroopwafels. A rich, decadent homemade brownie recipe loaded with chocolate, caramel, and irresistible crunch.
Ingredients
Units
Scale
- 2 sticks butter
- 1 1/2 cups chocolate chips
- 3 cups sugar
- 6 eggs
- 1/2 cup Dutch cocoa powder
- 1 tsp salt
- 1 1/4 cups, 2 tbsp flour
- 1/3 cup slivered almonds, finely chopped
- 6 Stroopwafels
- 2 large almond toffee Symphony chocolate bars
Instructions
- Preheat oven to 350°F and prep a 11×9 baking pan by buttering the pan and lining the parchment paper.
- In a small saucepan over low heat, melt butter and chocolate chips. Remove the saucepan from the heat when it is just melted.
- Remove from heat and whisk in sugar and eggs, one at a time. Pour into a medium bowl and mix in cocoa powder and salt. Next, add in flour and fold into the batter with a spatula until the flour is fully mixed in.
- Use the rubber spatula to gently fold in chopped slivered almonds.
- Pour half the batter in the pan. Break the Symphony bar into squares and lay on top of the batter. Top with the rest of the batter, smoothing in an even layer. Top the brownies with Stroopwafel, leaving a small gap between each one.
- Place in the oven and bake for 45-50 minutes until baked through. Use a toothpick or fork to test the doneness of the brownies. If your toothpick comes out clean, the brownies are done. If not finished cooking, place back in the oven for 3-5 more minute increments.
- Remove from the oven and let the brownies cool for 20-25 minutes before slicing.
- Prep Time: 20 minutes
- Cool Time: 25 minutes
- Cook Time: 45 minutes