My issue isn't with your specialty malts, its the sugar. Spraymalt is malt extract, right? That would be fine - replace the sugar with that and make beer.
Do you mean that your previous batches were too roasty, bitter, etc? Maybe there was too much roasted malt, like roasted barley, chocolate, black patent, etc. What is your steeping technique?
Sorry, I can't think well in metric so without plugging the specialty malts into a calculator, so not sure if that would get you in range for a brown. I would peruse the recipe database and see if you see something you like.