There are few desserts I like more than cake, but make it a brownie cake with speculoos frosting and I’m skipping dinner. I don’t suggest this for those under 35 lbs or doing this in the presence of the aforementioned.
Because a toddler amped up on sugar is hell night like no other. Two days later and I’m still recovering from pulling an almost near all-nighter of chasing him around, buffering falls, head-bumps and cleaning up his path of destruction that included throw-up from belly aches that lasted all night. The only bright-side of the throw up is it slowed him down and finally got him into a sleeping state.
Dessert over dinner for my 3-year-old will go down as one of my worst mom decisions ever.
As for the brownie cake, it’s proving to be one of the more popular recipes from my book, Baker’s Royale. Next to the chocolate chip cookies, it’s the second most made—or at least tagged recipes on Instagram. Speaking of the book, have you bought it? You need it. I could wax on about all the fabulous, easy-to-make recipes, but I’m just going to point you to the Amazon link here. Now go get it!
Speculoos Brownie Cake
Ingredients
- Brownie cake
- 1/2 cup (113 g) unsalted butter
- 3.5 oz (100 g) bittersweet chocolate, chopped
- 1 1/2 cups (270 g) lightly packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon instant expresso powder
- 3 large eggs, at room temperature
- 1/2 cup (60 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Speculoos frosting
- 3/4 cup (205 g) speculoos cookie butter
- 6 tablespoon (85 g) unsalted butter, at room temperature
- 2/3 cup (70 g) confectioners' sugar
- 1/4 teaspoon salt
- 2 tablespoon heavy whipping cream
- Chocolate shavings, for garnish
Instructions
To make the brownie cake: Heat oven to 350 degrees F (180 degrees C). Lightly coat a 9-inch/23 cm springform pan with nonstick cooking spray.
In a medium saucepan over medium heat, melt the butter. Remove the pan from the heat, add the bittersweet chocolate, and let sit for 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 untl there is no flour visble.
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.
To 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.
Spread the frosting on the cake, garnish wiht chocoalte shavings, and cut into wedges to serve.
This cake is amazing girl! I would love to have a piece right now for breakfast ha!
there’s espresso in this? goodness I need! And speculoos butter? I think i need to hunt down a GF version.
p.s you are a great mom. Dessert for dinner is fine by me!
LOVE this brownie cake!!!! can’t wait to try it!
You know I LOVE this one Naomi! It was a hit with my husband and the neighbors we shared it with! I’ll definitely be making this again soon!
Love this cake so much!
OMG. I want a big slice!
Whoa! This is my dream come true!
This is so tempting and so delicious looking. I need to make this asap.
xx
I live in Colorado at an altitude at about 5,000 feet. How would you adjust the recipe to bake at this altitude?
Do we chill it or leave it at room temp ?
I would chill it because of the dairy in the frosting.