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3 Specunana Brownies stacked on a plate.
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4.94 from 15 votes

Specunana Chocolate Brownies

Specunana Chocolate Brownies are made with Speculoos, banana, melted dark chocolate and white chocolate chunks.
Course Snack
Cuisine American
Keyword banana, biscoff, Brownies
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 16 slices
Author Camilla Hawkins


  • 125 g Butter
  • 100 g Dark chocolate broken up
  • 50 g Speculoos sold as Lotus Biscuit Spread alternatively use Nutella
  • 1 Egg large
  • 100 g Light brown Muscovado Sugar
  • 1 Medium sized ripe banana 130g mashed
  • ½ tsp Vanilla extract
  • 90 g Plain flour
  • 25 g Cocoa
  • 50 g White chocolate chopped into small chunks


  • Preheat the oven to 180°C.
  • Grease and line a 20cm shallow square cake tin with baking parchment.
  • In a saucepan melt the butter and off the heat add the dark chocolate and melt.
  • Then whisk in the Speculoos (Lotus Biscuit Spread).
  • In a bowl, beat the egg and add the sugar, mashed banana, cocoa and vanilla extract.
  • Stir in the melted chocolate mixture.
  • Add the white chocolate chunks.
  • Sift in the flour and fold in.
  • Spread the mixture into the prepared tin.
  • Bake on the middle oven shelf for 20 – 23 minutes. The Brownies are ready when they form a crust, are coming away from the edges and don’t wobble in the middle when tin is shaken. Do not over bake or they will become cakey.
  • Allow to cool on a wire rack in the tin and mark out into 16 slices.
  • Dust with icing sugar to serve, also great with ice cream as a pudding.