Salted caramel and speculoos brownies 

In case you hadn’t figured out by now…we’re pretty obsessed with brownies! Whether that be buying, baking, scoffing, gawking…you get the jist. 

The lotus biscuits have come a long way since the freebies we loved to receive with our tea or coffee at the hairdressers or within a decent hotel  room. The speculoos craze has exploded and they’re now one of the favoured ingredients to use within cupcakes, cookies and now, brownies! 

Using our delicious brownie recipe, this bake gets an extra indulgent lift thanks to a thin layer of our home made salted caramel, speculoos chunks and a speculoos crumb.   


  • 185g unsalted butter, at room temp 
  • 80g self raising flour 
  • 40g cocoa powder
  • 275g golden caster sugar 
  • 3 eggs 
  • 185g dark chocolate
  • 100g crushed speculoos biscuits 

For the salted caramel: 

  • 200g soft brown sugar 
  • 50g butter 
  • 150ml double cream 
  • 2 big pinches of sea salt 


  1. I would start by making your salted caramel sauce. We happened to have some already stashed away but to make, you simply add your butter and sugar to a non-stick pan, melting over a low heat. As the liquid starts to bubble, swirl the saucepan so all the sugar is evenly distributed 
  2. Leave to lightly boil for 2-3 minutes until the liquid begins to look like honeycomb. Turn down the heat and add the cream, whisking until the sauce thickens slightly and you have a creamy, smooth caramel. Add two big pinches of salt (or more if needed) and leave to cool 
  3. Preheat the oven to 170 degrees C, line a 20cm brownie tin and set aside. Melt the butter and chocolate in a saucepan over a low heat and stir continuously until completed combined 
  4. In a mixing bowl, whisk the sugar and eggs for 2-3 minutes until it has doubled in size and you have what resembles a light mouse-like texture 
  5. Pour the chocolate/butter mixture into the mixing bowl with your egg/sugar ingredients and mix 
  6. Once fully combined, add a sprinkle of flour to prevent the eggs from curdling and crush 60g of the speculoos biscuits into the mixture. Add sifted flour and cocoa powder into the mixing bowl and fold into the rest of the mixture 
  7. Pour your brownie mixture into the baking tin and then drizzle 3-4 tablespoons of the salted caramel sauce over the top. Using a skewer or cake tester, swirl through the brownie mixture and then crush the  remaining biscuits with a rolling pin to form small crumbs 
  8. Sprinkle half of the crumbs onto the brownie mixture and place in the oven. After 20 minutes, remove and sprinkle the remaining crumbs on top and place back into the oven for 15-20 minutes 
  9. Once the brownies are baked through but still a little gooey in the middle, leave to cool before serving to those eagerly awaiting


Nic x



3 thoughts on “Salted caramel and speculoos brownies 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s