It is almost Sinterklaas, the Dutch holiday for children that kind of resembles Santaclaus. Around this time us Dutchies start to eat all kind of season things like kruidnoten and speculaas. Two typical Dutch things. I already made a cheesecake with this Dutch spice blend and last Sunday I made speculaas brownies according to a recipe from Rozemarijn Koken & Foto. This. Were. The. Best. Brownies. I. Ever. Made. Let me tell you that! My boyfriend who isn't all that crazy about chocolate baked goods, just LOVED these. So Dutchies, please just click the link above. Non-Dutchies, here is a translation below.
Speculaas Brownies (makes about 15-16, depending if you cut 4x4 or 3x5)
- 200 gr butter (the rich kind), in cubes
- 120 gr dark chocolate, in pieces
- 3 eggs
- 200 gr sugar
- 100 gr flour
- 1 tsp vanilla extract
- pinch of salt
- 1 tsp cinnamon
- 25 gr cocoa
- 100 gr speculaas biscuts
Pre heat the oven to 180 degrees.
Melt the chocolate and butter au bain marie by putting them in a bowl and place this on top of a pan with a layer of water in it. Fire on low, keep stirring and never leave it from sight ;) Let it cool a bit.
Beat the eggs nad sugar. Add flour, vanilla, salt, cinnamon and cocoa. Stir through and then add the chocolate mixture. Make a smooth matter of it. Then break the speculaas in little pieces and stir through the batter.
Line a square or rectangular oven dish with a baking sheet, so the brownies will go out easy. Bake for about 30 minutes (unless you have our dysfunctional oven, then it takes about twice as long). The brownies don't need the toothpick test, they still need to be chewy inside, but the top needs to be set. Let it cool a bit before cutting them.