Ingredients
nonstick cooking spray
½cupunsalted butter
3½ozbittersweet chocolate,chopped
1⅓cupslight brown sugar,lightly packed
1tsppure vanilla extract
½tspinstant espresso powder
3largeeggs,at room temperature
½cupall purpose flour
1tspbaking powder
½tspsalt
¾cupspeculoos cookie butter
6tbspunsalted butter,at room temperature
⅔cupconfectioners’ sugar
¼tspsalt
2tbspheavy whipping cream
chocolate shavings,for garnish
Preparation
Preheat the oven to 350 degrees F. Lightly coat a 9-inch springform pan with nonstick cooking spray.
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.
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.
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.
Spread the frosting on the cake, garnish with chocolate shavings, and cut into wedges to serve.
