This blinder of a recipe is the sequel to our frying pan cookie in Speedy BOSH! Crisp and chewy round the outside, soft and gooey in the middle, packed with indulgent chocolatey deliciousness, this is the quintessential brownie, but laced with speculoos and studded with caramelised hazelnuts to make it that extra bit special.
<item-todo-done>¾ tsp apple cider vinegar<item-todo-done><item-todo-done>1 tsp baking powder<item-todo-done><item-todo-done>300g unpeeled potatoes<item-todo-done><item-todo-done>100ml water<item-todo-done><item-todo-done>200g caster sugar<item-todo-done><item-todo-done>60g cocoa powder<item-todo-done><item-todo-done>100g dark chocolate<item-todo-done><item-todo-done>150ml sunflower oil - plus extra for greasing<item-todo-done><item-todo-done>110g plain flour<item-todo-done><item-todo-done>175g Speculoos spread - e.g. Biscoff<item-todo-done><item-todo-done> salt<item-todo-done>
<item-todo-done>½ tsp sea salt<item-todo-done><item-todo-done>25ml water<item-todo-done><item-todo-done>50g caster sugar<item-todo-done><item-todo-done>75g blanched hazelnuts<item-todo-done>
<item-todo-done>1.5 tsp apple cider vinegar<item-todo-done><item-todo-done>2 tsp baking powder<item-todo-done><item-todo-done>600g unpeeled potatoes<item-todo-done><item-todo-done>200ml water<item-todo-done><item-todo-done>400g caster sugar<item-todo-done><item-todo-done>120g cocoa powder<item-todo-done><item-todo-done>200g dark chocolate<item-todo-done><item-todo-done>300ml sunflower oil - plus extra for greasing<item-todo-done><item-todo-done>220g plain flour<item-todo-done><item-todo-done>350g Speculoos spread - e.g. Biscoff<item-todo-done><item-todo-done> salt<item-todo-done>
<item-todo-done>1 tsp sea salt<item-todo-done><item-todo-done>50ml water<item-todo-done><item-todo-done>100g caster sugar<item-todo-done><item-todo-done>150g blanched hazelnuts<item-todo-done>
Preheat the oven to 170°C l Baking tray l Set a steamer or metal colander over a small saucepan with 3–5cm water over a medium-high heat l Grease a medium ovenproof frying pan with oil l Rubber spatula l Grease a baking tray or sheet of parchment paper with plenty of oil l Food processor