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Speculoos Brownie Cake
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 6 -8 servings
Author: From Naomi Robinson's cookbook Baker's Royale
  • For the Brownie Cake:
  • 1/2 cup unsalted butter
  • 3 1/2 oz. bittersweet chocolate chopped
  • 1 1/2 cups lightly packed light brown sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. instant espresso powder
  • 3 large eggs at room temperature
  • 1/2 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • For the Speculoos Frosting:
  • 3/4 cup speculoos cookie butter
  • 6 Tbsp. unsalted butter at room temperature
  • 2/3 cup confectioner's sugar
  • 1/4 tsp. salt
  • 2 Tbsp. heavy whipping cream
  • Chocolate shavings for garnish
  1. Brownie Cake: Preheat oven to 350 degrees. Spray a 9-inch springform pan with nonstick cooking spray.
  2. Melt butter in a medium saucepan over medium heat. Remove from the heat and add the chopped bittersweet chocolate. Let stand for 30 seconds, then whisk together until smooth. Add the brown sugar, vanilla and espresso powder and whisk until smooth. Whisk in eggs one at a time. Using a rubber spatula, fold in flour, baking powder and salt until the flour is no longer visible.
  3. Spread mixture into the prepared pan and bake for 20-25 minutes until the cake has puffed slightly and is just barely cracked. Transfer to a wire rack to cool before removing from pan.
  4. Speculoos Frosting: In a large bowl using a hand mixer at medium speed, mix together butter and speculoos until light and fluffy. Add the confectioner's sugar, salt and heavy cream. Beat for an additional minute.
  5. Spread frosting on cooled cake. Garnish with chocolate shavings. Cut into wedges and enjoy!