Chocolate Brownie with Spéculoos Scrolls

I don't know if there is anything better than waking up on a Sunday and that your house smells like freshly baked cake. Imagine, chocolate and cookie speculums, delightful This recipe that I bring you comes in double, since it includes a menuality, that is, a recipe in which one or more of the ingredients are also homemade and in our Thermomix. To outline the idea of ​​the cake, I have been inspired by a recipe by the great American blogger Martha Stewart. Thus was born this brownie. The result is an exquisite cake with chocolate body and creamy biscuit skin that is as sweet as caresses on holiday. What do your Sundays smell like?


Speculoos cream

  • 180 g Speculoos cookies.
  • 100 g white chocolate
  • 150 g of milk
  • ½ teaspoon ground cinnamon
  • 2 tablespoons honey
  • 2 tablespoons sugar
  • 2 tablespoons of any mild flavor oil, I used grapeseed oil.

Chocolate brownie

  • 125 g of butter cut into small dice.
  • 50 g dark chocolate
  • 130 g of milk chocolate.
  • 80 g of pastry flour.
  • ½ teaspoon of chemical yeast.
  • ¼ teaspoon salt
  • 150 g of sugar
  • 3 eggs.
  • 2 teaspoons homemade vanilla extract
  • A few strokes of homemade pastry release agent.


Spéculoos Cream

  1. Crush the cookies at speed 5 for 30 seconds.
  2. Add the white chocolate split into small pieces and crush for 15 seconds at speed 5.
  3. Add the rest of the ingredients except the oil and program the Thermomix for 3 minutes at 80º and speed 3 until the ingredients are integrated.
  4. Finally we add the oil of grape seeds and mix at speed 3 for 15 seconds.
  5. If you like a softer texture, we will add a little more milk. We let temper and reserve.

Brownie with speculum cream scrolls

  1. We will preheat the oven to 160º with heat up and down and air if possible.
  2. Brush a square mold with mold release paste and cover it with baking paper, which we will also have impregnated with release agent, leaving it ready for when the dough is prepared.
  3. We introduce the flour, yeast and salt into the glass and sift the three ingredients at speed 6 for 10 seconds. We booked in a bowl.
  4. Then we pour the two types of chocolate and melt them together with the butter at a temperature of 60º for 3 minutes.
  5. Now we program the Thermomix at speed 4 without time while the rest of the ingredients are incorporated, first the sugar until it mixes well with the chocolates.
  6. Now add the eggs one by one, beating until each egg is well integrated before adding the next one.
  7. We will add the vanilla extract and gradually the flour mixture with yeast and salt that we had reserved.
  8. We pour the cake dough into the mold and tap the mold against our work table so that there is no air inside.
  9. Melt the cream of speculum in the microwave at 900 W power for a minute if necessary and we will distribute it by spoonfuls on the cake batter. With the help of a spatula we will make swirls so that the cream mixes a little with the chocolate dough and has a marbled appearance.
  10. Bake for 35 minutes. We will remove from the oven and let cool inside the mold for 10 exact minutes, from which, we will unmold and let it finish cooling on the paper.
  11. We will remove the baking paper and serve.


  • The brownie can be taken both cold and hot. If we want it hot, we will put it 15-20 seconds in the microwave at 900 W. We can serve it with a scoop of cream or vanilla ice cream, giving it a very American air.
  • Speculoos cream can be stored in the fridge for several weeks. If we make more quantity, we can freeze it or sterilize the jars to conserve under vacuum.