Speculoos Stuffed Brownie Bundt #BundtBakers

Fudgy brownie batter is baked with a filling of cookie butter for a delicious sweet treat I’ve named speculoos stuffed brownie Bundt. It is super more-ish and disappears in a jiffy.

Since my husband retired and we moved from Dubai, I’ve kept baking - because I love it - but I can no longer send my baked goods into his office. Or share with my wonderful taste tester Bible study ladies! I miss them a lot too. I've sent baked goods home with my mom but she can only eat so much.

We are having our almost 100-year-old front porch completely rebuilt so the last couple of days have been a bit noisy. On the other hand, I have a new home for treats I’m baking. I sent most of this stuffed brownie Bundt home with the construction guys the day I baked it, and then, because there was such swooning, they got the last two slices today.

There really is no substitute for appreciative eaters.

Speculoos Stuffed Brownie Bundt

Speculoos is also known as biscoff spread or cookie butter. It used to be quite a challenge to find in normal grocery stories but I bought my jar in Walmart of all places. That said, my porch worker bees had never heard of it so I showed them the jar. It's lovely!

Ingredients
For the brownie batter:
1/2 cup or 113g butter, plus extra for buttering the pan
3 1/2 oz or 100g unsweetened baking chocolate
1 2⁄3 cups, packed, or 332g light brown sugar
3⁄4 cup or 60g natural high fat cocoa
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 1⁄3 cups or 166g all-purpose flour, plus extra for flouring the pan
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
3⁄4 cup or 100g chopped pecans (or your favorite nut)

For the filling:
3/4 cup or 210g speculoos spread aka biscoff or cookie butter

For the glaze:
1/4 cup or 70g speculoos spread aka biscoff or cookie butter
2-3 teaspoons warm water

Method 
Preheat your oven to 350°F or 180°C and grease and flour a 10-cup Bundt pan. If your pan has a black interior surface, lower the temperature by 25°F or 4°C so it doesn’t brown more quickly than it bakes through. I’m not sure why but dark pans seem to cook quicker.

Melt the butter in a medium saucepan over medium heat. Remove it from the heat and add the chopped chocolate. Let it stand for 30 seconds, then whisk together until smooth. Transfer the mixture to a mixing bowl.

Add in the brown sugar, cocoa powder, vanilla and espresso powder and whisk until smooth.

Whisk in the eggs one at a time.

Sift the flour along with the baking powder and salt into the bowl. Use a rubber spatula to fold it in, until all of the flour is almost combined.

Fold in the chopped pecans, which should take care of any visible flour. This is going to become a soft buttery dough.

Spoon half of the dough into your prepared Bundt pan. Press it down with a clean hand or spoon to form a channel in the middle.

Spoon the cookie butter filling in the batter channel.

Use your clean hands to make dough patties to cover the filling.

Tuck bits of dough all around to make sure the top layer is covered, even into the corners of your Bundt pan.

Bake your filled brownie Bundt for 30-35 minutes or until it is a little springy to the touch on top and baked through. The toothpick test is a challenge because of the filling.

If you aren’t sure, err on the side of a little under-baked. These are brownies, after all, and it’s best to leave them chewy. No one, I mean No One,  wants a dry brownie.

Cool the brownie Bundt almost completely in the pan before inverting onto serving plate. It's a good idea to loosen the edges with a toothpick before inverting.

For the glaze, whisk the speculoos with one teaspoon of warm water at a time until it gets thin enough to put in a piping bag. Use a Ziploc bag with corner cut off to pipe the glaze on to decorate the brownie Bundt.

Slice to serve.

I suggest you wait till it cools completely before serving. As you can see in my photos, the Bundt was still a bit warm so the cookie spread dripped out a little. Once completely cold, it was quite a solid filling.

Enjoy!

Many thanks to this month's Bundt Baker hosts, Catherine and Tammy of Living the Gourmet. Check out all the other lovely Bundts made with cookie butter:

• Biscoff Bundt Cake by Living the Gourmet
• Biscoff Lotus Crumble Toffee Bundt Cake by Patyco Candybar
• Biscoff Sock-It-To-Me Bundt Cake by All That’s Left Are The Crumbs
• Brown Sugar Bundt with Biscoff Glaze by The Sweet Sensations
• Gingerbread Bundt with Cookie Butter Frosting by A Day in the Life on the Farm
• Pumpkin Biscoff Bundt Cake by Making Miracles
• Speculoos Stuffed Brownie Bundt by Food Lust People Love
• Swirl Biscoff Bundt by Sneha’s Recipe

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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