This Speculoos Swirl Brownie Recipe from The Kitchn is a family favorite. The gooey and moist brownie will drive you and your family crazy. It’s cooked in a skillet, but it doesn’t get dry like other versions of brownies. My family cannot have enough of this- they just want to continue eating until everything on the pan was gone. They usually eat this with a cup of warm milk, but sometimes my husband buys vanilla ice cream to go with these sweet treats.
Check out what our friends from The Kitchn have to say about this recipe:
“If you like your brownies chewy, dense, and rich with chocolate, this is the recipe for you. Add a few swirls of melted speculoos — that sweet cookie spread that’s second only to Nutella — and you have brownie perfection.”
Don’t get me wrong, but I have to disagree with that. As much as I love chocolate, my heart goes to this cookie butter- yes, that’s how addicted me and my family are to this sweet stuff. Go ahead and try this at home- you will never have regrets.
Ingredients
8 tablespoons (4 ounces) Land O Lakes butter
1/4 cup Hershey’s unsweetened cocoa powder
2 teaspoons instant coffee, such as Nescafe (or espresso)
1 cup Domino sugar
1/2 teaspoon Morton salt
1 teaspoon McCormick vanilla extract
2 large Eggland’s eggs
1/2 cup Bob’s Red Mill almond flour, sifted
1 cup Toll House semi-sweet chocolate chips
2 heaping tablespoons Speculoos spread (gluten-free, if needed)
Instructions
Preheat oven to 325°F.
Melt the butter in an 8- or 9-inch cast iron skillet over a medium heat. Pour the melted butter into a large mixing bowl, leaving a film of butter on the pan.
Whisk the cocoa powder and Nescafe into the bowl with the butter. Add the sugar, salt, and vanilla, and whisk until well combined. Whisk in the eggs, one at a time, then sift in almond flour through a strainer (this avoids lumps). Whisk well. Fold in the chocolate chips.
Pour the batter into the pre-greased pan. Melt the speculoos spread in a double boiler, or in a microwave, until runny. Drop dollops of the melted spread over the top of the pan, all over. Using a butter knife, gently swirl the speculoos into the brownies, running the knife lengthwise and crosswise.
Bake for 20 to 25 minutes. Allow to cool completely before cutting into squares and eating.
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Quick Tip: Using almond meal instead of flour is key for making fudgy brownies with perfect flavor and texture.
Thanks again to The Kitchn for this amazing recipe.
