Speculoos Brownie
A chocolate Speculoos brownie with a generous layer of biscoff spread on top which is covered in a crunchy biscoff crumb.
Also available in vegan
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Our Speculoos Brownie is full of sugar and spice and all things nice! A delicious chocolate brownie - gloriously gooey in the middle with melted triple chocolate chunks running throughout, topped with a generous layer of biscoff spread and then covered with a crunchy biscoff crumb. Chocolate and speculoos work perfectly together giving the chocolate brownies a dark caramel flavour with hints of cinnamon and other spices. Pure bliss.
What's In The Mix?Free range eggs, English butter, quality dark chocolate, cocoa powder and triple chocolate chunks make up the base of this speculoos brownie. The top is smothered with a layer of speculoos spread and then covered with a yummy speculoos crumb!
There's something a bit different about our brownies...Rather than the traditional square we have opted for a circular brownie! It can be cut into thick generous wedges just like our cakes so everyone gets the best bit!
Ingredients & allergens
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Ingredients & allergens
Sugar, eggs, butter (milk), gluten free flour (rice, potato, tapioca, maize, buckwheat), dark chocolate (cocoa mass, sugar, cocoa butter, milk powder, emulsifier (soya lecithin), vanilla flavour), milk chocolate (sugar, cocoa butter, milk powder, emulsifier (soya lecithin), vanilla flavour), cocoa powder, white chocolate (sugar, cocoa butter, milk powder, emulsifier (soya lecithin), vanilla flavour). Biscoff cookies (Wheat flour, Sugar, Vegetable oils [contains one or more of soybean oil, sunflower oil, canola oil, palm oil], Brown sugar syrup, Sodium bicarbonate [leavening], Soy flour, Salt, Cinnamon], Canola oil, Sugar, Soy lecithin, Citric acid.
ALLERGENS IN BOLD. Made in a kitchen which handles eggs, nuts, milk, soya & sulphites.
Storage & Care
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Storage & Care
GET THAT SWEET SPOT
Buttercream loves a gentle warm-up, and brownies need a little patience to reach their soft, gooey magic. Our bakes have been chilling in transit and need time to be their best so if your sponge is a little dry give it some more time.
ROOM TEMP, BEST TEMP
Let your bake rest in their packaging for up to 12 hours or when it reaches room temperature. It will then be at its full, fluffy glory. Cake is always at its best when it’s cosy, not chilly.
KEEP IT FRESH
Pop leftovers in an airtight container and store somewhere cool and dry... no fridge chills or sunbathing, please! Keeping them at room temperature keeps your bakes soft, gooey, and full of joy.
FREEZE FOR FUTURE JOY
Celebration postponed? Wrap your cake carefully and freeze for up to six months. When you’re ready, thaw at room temperature to bring back that soft, fresh-baked magic you love.


