Can there ever be too many brownie recipes in your baking repertoire? I couldn’t resist the idea of gorgeous swirls of Speculoos on top of brownies. It seemed decadent like these incredible Dulce de Leche Brownies. To elevate these brownies, I suggest baking a batch of my favourite brownies and swirling the Speculoos into that batter. This brownie recipe is good too, so feel free to stick to the original recipe. The Speculoos flavour was subtle in the chocolate chip cookies I baked recently. When swirled into brownie batter, the Speculoos really shines. My baking playlist for these brownies is The Lumineers album Cleopatra.
Recipe Source: The Biscoff Cookie & Spread Cookbook
Yields 18 brownies
1 cup brown sugar, packed
1/2 cup granulated sugar
2 cups semi-sweet chocolate chips
1/2 cup unsalted butter
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
1 cup Speculoos spread
- Preheat the oven to 325F.
- Butter a 9×13″ baking pan and line it with parchment paper.
- Melt the chocolate chips and butter together in a heatproof bowl set over a saucepan of simmering water.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the two sugars together.
- Pour the melted chocolate and butter into the bowl of the stand mixer and beat on low speed until incorporated.
- Add the eggs, vanilla, and salt.
- Add the flour, mixing until combined.
- Pour the batter into the prepared pan.
- Melt the Speculoos in a heatproof bowl in the microwave for 15 to 30 seconds.
- Pour the melted Speculoos in 3 strips lengthwise over the brownie batter.
- Run a butter knife through the batter in the opposite direction to create swirls.
- Bake the brownies for 35 to 40 minutes, until a cake tester inserted in the middle comes out clean.