Serves: Makes 25 - Time:
I cannot remember where I saw the idea of throwing some caramel waffles into a brownie mix, so apologies for not giving credit to the fine mind who came up with this top version of the brownie bake. It’s a cracker. It is pretty self-explanatory-a layer of stroopwafel (caramel waffle) hides within a dense, chocolatey brownie, giving it a hint of chew and a hint of cinnamon. As always, it’s best to leave the brownies overnight before cutting.
- 240g unsalted butter, plus extra for greasing the tin
- 250g plain chocolate, at least 70% cocoa solids, broken into small pieces
- 70g plain flour
- 30g cocoa powder
- ¼ teaspoon baking powder
- Good pinch of salt
- 300g caster sugar
- 3 large eggs
- One 290g packet stroopwafels
- Heat the oven to fan 160°c, mark 4. Grease and line a 22cm square tin with non-stick parchment. Melt the butter and chocolate in a large microwaveable bowl. If you haven’t got a microwave put the butter and chocolate in a pudding basin and set this over a saucepan filled with about 2cm water. Stir over a low heat until the chocolate and butter have melted. Set aside to cool a little.
- Sift the flour, cocoa powder and baking powder together and add a good pinch of salt. Set aside. Whisk the eggs with the caster sugar for about 4-5 minutes until thick and frothy. Lightly fold the eggs into the cooled chocolate mixture until thoroughly combined. Fold in the sifted flour mix. Spoon half the batter into the prepared tin and spread to the edges. Halve each waffle and arrange them over the surface of the brownie batter. Spoon over the remaining batter, covering the waffles in an even layer. I had one waffle left over which I planted in the centre of the mix.
- Bake in the oven for 18-23 minutes (check after 18 minutes but it will probably take a few minutes longer)- until the centre feels just firm but still has a little jiggle. Leave to cool completely before cutting into squares.