Speculoos brownies

Serves: Makes about 25 - Time:

Speculoos brownies

We know speculoos biscuits as Lotus biscuits, and in the UK the spread is marketed as Biscoff spread . When I lived in France it was all the rage- every manner of sweet things were flavoured with “speculoos”. The frozen food specialist Picard, I remember, made a very good speculoos ice cream. The spread has been available for a while over here and, while I find it a bit sweet on its own, I thought it might be rather good swirled into a dark chocolate brownie. It gives the brownies a delicious biscuity crust.


  • 100g ground almonds
  • 25g plain flour
  • 30g cocoa powder, sifted
  • ½ teaspoon baking powder
  • 250g unsalted butter, plus extra for greasing
  • 250g plain chocolate, 70% cocoa solids, roughly chopped
  • 175g caster sugar
  • 175g light muscovado sugar
  • 4 medium eggs
  • 170g Biscoff spread (speculoos spread)
Speculoos brownies


  1. Heat the oven to 180˚c, fan oven 160˚c , mark 4. Grease and base-line a 9in x 9in tin with non-stick baking parchment. In a small bowl mix together the ground almonds, flour, cocoa powder and baking powder.
  2. Place the butter and chocolate in a saucepan and melt over a very low heat. Do not let it boil. Take off the heat and leave until it reaches blood temperature –i.e. when you dip in a finger there is no discernible heat.
  3. Place both the sugars and eggs in a large mixing bowl and whisk on high speed for at least 5 minutes until the mixture is really thick and pale. Carefully fold in the chocolate mixture followed by the almond mixture. Pour into the prepared tin.
  4. Heat the Biscoff spread in the microwave for about 10-15 seconds and pour over the batter. Swirl it around with a skewer or spoon handle. Bake in the oven for 25-30 minutes until the brownies are just setting in the centre. Leave to cool and firm up- preferably overnight- before cutting into squares.
Speculoos brownies