Speculoos Brownie Cake! It’s from the new cookbook « Baker’s Royale » by Naomi Robinson, and we LOVE IT. Super easy, but feels special and indulgent.
I have been a long-time follower of Naomi Robinson’s blog, Baker’s Royale. It was her lush and textured photography style that initially drew me in, but it’s been her delicious, homemade desserts that keep me coming back.
Her new book, also titled Baker’s Royale, is full of beautifully shot, approachable recipes – 75 of them!
Get the book! Baker’s Royale: 75 Twists on All Your Favorite Sweets by Naomi Robinson
Baking recipes can often feel intimidating, especially when they look so perfect in the photographs. However, Naomi’s recipes are super straightforward (not overly wordy) while still having enough description to help you know you’re going in the right direction. Naomi herself is mostly a self-taught baker, and I think this translates into a can-do attitude in her recipes.
The recipes in the book are destined to become classics. They range from easy cookies (like Salted Dark Chocolate Chip and Roasted Pecan Cookies) to sculpted bundts (like a Smashed Berry Lemon Poppyseed Bundt) to a more complex Raspberry Almond Opera Cake. There’s something here for every occasion and every home-baker baker, no matter your skill level.
I flagged about half a dozen recipes from the book to share, but this Speculoos Brownie Cake was the winner. The brownie is chocolatey and fudgy, while the frosting is fluffy and brings a hint of fall-time flavor (buttery, molasses, and spice) that contrasts so well with the dark brownie.
Speculoos, for those of you unfamiliar, is a thick butter-like spread made from ground spice cookies. It’s readily available at most well-stocked grocery stores or online, or you can make your own (check out this article on Serious Eats!).
The components of the recipe are also pretty simple — at its heart, it’s a frosted brownie, and you can use store-bought speculoos for the frosting — but the resulting cake feels totally special and indulgent. I think that’s something we all appreciate when picking a baking project!
Get the book! Baker’s Royale: 75 Twists on All Your Favorite Sweets by Naomi Robinson
Speculoos Brownie Cake + First Look at Baker’s Royale Cookbook Recipe
- Prep time: 10 minutes
- Cook time: 25 minutes
- Cooling time time: 1 hour
- Yield: 6 to 8 servings
Speculoos is a thick butter-like spread made from ground spice cookies. It’s readily available at most well-stocked grocery stores or online, or you can make your own (check out this article on Serious Eats!).
Reprinted with permission from BAKER’S ROYALE © 2017 by Naomi Robinson, Running Press
Ingredients
For the brownie cake
- Nonstick cooking spray
- 1/2 cup (113 g) unsalted butter
- 31/2 ounces (100 g) bittersweet chocolate, chopped
- 11/3 cups (270 g) lightly packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon instant espresso powder
- 3 large eggs, at room temperature
- 1/2 cup (60 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the speculoos frosting
- 3/4 cup (205 g) speculoos cookie butter
- 6 tablespoons (85 g) unsalted butter, at room temperature
- 2/3 cup (70 g) confectioners’ sugar
- 1/4 teaspoon salt
- 2 tablespoons heavy whipping cream
- Chocolate shavings, for garnish
Special equipment:
Method
1 Get ready to bake: Preheat the oven to 350°F (180°C). Lightly coat a 9-inch/23 cm springform pan with nonstick cooking spray.
2 Make the brownie batter: In a medium saucepan over medium heat, melt the butter. Remove the pan from the heat, add the bittersweet chocolate, and let sit for about 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 until there is no flour visible.
3 Bake the brownie cake: 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.
4 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.
5 Finish the cake and serve: Spread the frosting on the cake, garnish with chocolate shavings, and cut into wedges to serve.
