I remember sending packages to friends from around the world during the peak of the craze. They were willing to shoulder the shipping fee as long as they could have bottles of these amazing spread invention. I couldn’t blame them- my husband and I were caught up in the craze too. We found ourselves spreading Speculoos on every bread and biscuit we had at home. Most of the time, we didn’t even need breads or biscuits- we just needed a spoon. The Speculoos craze was so intense I thought it wouldn’t die down.
It did, but only the hype. Speculoos cookie butter is still a constant in most households, at least I can vouch for me and my friends. Whenever I go to their house, I can see jars in their pantry shelves.
What made it so popular, I am not sure. Maybe it’s because of the texture- it has those cookie bits on it. Or maybe it’s the homemade taste that reminds us of childhood.
If you haven’t tried this, you should- it’s going to become your favorite. It has become a favorite spread in the house so I always stock at least two jars of it. I often catch my husband eating straight from the jar, but then again, I am also guilty of doing that.
You can make a lot of dessert using Speculoos; and this recipe that I am about to share with you is just one of those.
Photo and recipe courtesy of The Kitchn.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: If you’re avoiding gluten and want to make these brownies, you can search for gluten-free Speculoos, or use Nutella or nut butter instead.
