Makes 15 to 20 brownies
8 tablespoons (4 ounces) butter
1/4 cup unsweetened cocoa powder
2 teaspoons instant coffee, such as Nescafe (or espresso)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/2 cup almond flour, sifted
1 cup semi-sweet chocolate chips
2 heaping tablespoons Speculoos spread (gluten-free, if needed)
1/4 cup unsweetened cocoa powder
2 teaspoons instant coffee, such as Nescafe (or espresso)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/2 cup almond flour, sifted
1 cup semi-sweet chocolate chips
2 heaping tablespoons Speculoos spread (gluten-free, if needed)
Preheat oven to 325°F.
Melt the butter in an 8- or 9-inch cast iron skillet over a medium heat. Pour the melted butter into a large mixing bowl, leaving a film of butter on the pan.
Whisk the cocoa powder and Nescafe into the bowl with the butter. Add the sugar, salt, and vanilla, and whisk until well combined. Whisk in the eggs, one at a time, then sift in almond flour through a strainer (this avoids lumps). Whisk well. Fold in the chocolate chips.
Pour the batter into the pre-greased pan. Melt the speculoos spread in a double boiler, or in a microwave, until runny. Drop dollops of the melted spread over the top of the pan, all over. Using a butter knife, gently swirl the speculoos into the brownies, running the knife lengthwise and crosswise.
Bake for 20 to 25 minutes. Allow to cool completely before cutting into squares and eating.
