Speculoos is a thick butter-like spread made from ground spice cookies. It's readily available at most well-stocked grocery stores or online, or you can make your own (check out this article on Serious Eats!).
Reprinted with permission from BAKER’S ROYALE © 2017 by Naomi Robinson, Running Press
For the brownie cake
- Nonstick cooking spray
- 1/2 cup (113 g) unsalted butter
- 31/2 ounces (100 g) bittersweet chocolate, chopped
- 11/3 cups (270 g) lightly packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon instant espresso powder
- 3 large eggs, at room temperature
- 1/2 cup (60 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the speculoos frosting
- 3/4 cup (205 g) speculoos cookie butter
- 6 tablespoons (85 g) unsalted butter, at room temperature
- 2/3 cup (70 g) confectioners’ sugar
- 1/4 teaspoon salt
- 2 tablespoons heavy whipping cream
- Chocolate shavings, for garnish
1 Get ready to bake: Preheat the oven to 350°F (180°C). Lightly coat a 9-inch/23 cm springform pan with nonstick cooking spray.
2 Make the brownie batter: In a medium saucepan over medium heat, melt the butter. Remove the pan from the heat, add the bittersweet chocolate, and let sit for about 30 seconds, then whisk it all together until smooth and glossy.
Add the brown sugar, vanilla, and espresso powder and whisk until smooth. Whisk in the eggs, 1 at a time, then sprinkle in the flour, baking powder, and salt. Use a sturdy spatula to fold it all together until there is no flour visible.
3 Bake the brownie cake: Spread the brownie mixture in the prepared springform pan and bake for 20 to 25 minutes, or until the cake has puffed slightly and the top is shiny and just barely cracked.
Transfer to a wire rack to cool completely before removing the sides of the springform pan. In the meantime, make the speculoos frosting.
4 Make the speculoos frosting: In a large bowl, using an electric mixer on medium speed, mix together the speculoos and butter for a full minute so it’s light and fluffy. Add the confectioners’ sugar, salt, and cream and beat for another minute, or until the mixture is fluffy and spreadable.
5 Finish the cake and serve: Spread the frosting on the cake, garnish with chocolate shavings, and cut into wedges to serve.