In case any of you read up on my dilemma of Apple Watch vs. Fitbit from the previous post, I have eliminated one contender – I’ve decided that I’m going to wait on the Apple Watch until it’s market-tested and I have read up on a few reviews and recommendations on people’s opinions on them. Plus I’m sure as technology advances, its future generations will probably be more evolved and have more advanced features that I would want my ideal smart watch to have.
But in the meantime, I’m debating between the Fitbit Charge HR or the Fitbit Surge. I’m also thinking about getting a gym membership at my local 24/7 gym. Advice or suggestions are welcome as always!
So about these brownies… They’re made with dark chocolate, which contain healthy antioxidants. And since antioxidants are known to lower risks of health problems, these brownies are therefore good for you. That correlation totally made sense, right? So you’re welcome – go ahead and have another brownie!
These brownies are so fudgy and delicious! They’re not dense in a it’s-stuck-to-the-roof-of-my-mouth-now-I-need-a-glass-of-milk kind of way, and they’re not light and airy like any ordinary brownie either. The tops are baked to crispy perfection. They still have just the right amount of denseness and chew to them, retaining the texture of a good ol’ fashioned brownie… with a nice thick layer of Biscoff swirls on top, of course. Because Biscoff makes everything taste better.
I only used 60% bittersweet dark chocolate for this recipe to offset the sweetness of the sugars and the spread, giving these brownies just the right amount of sweetness while not being overly sweet (read: you can eat more than one!). Don’t worry, although it’s “bittersweet” chocolate, you won’t taste a single hint of bitterness in these at all. I promise.
I was having a wonderful photography day, until tragedy struck. I had more plans for these brownies but I was flustered and upset and wanted to cry over spilled milk, so I decided it was time to clean up and put the camera away.
Fret not, my friends! No brownies were harmed during this tragedy.
[sigh] the foodblogger life can be rough sometimes.
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 cups dark chocolate chips (I used Ghirardelli's 60% bittersweet chocolate baking chips)
- 1/2 cup (1 stick) unsalted butter
- 4 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2-1 cup creamy Biscoff spread
- Preheat oven to 325 degrees and line a 9x13" baking pan with aluminum foil or parchment paper. Spray generously with cooking spray and set aside.
- Place sugars in your electric mixer's mixing bowl. Stir and set aside.
- In a small saucepan, melt butter and chocolate chips over low heat, stirring constantly. Remove from heat and pour into your mixing bowl with the sugars. Mix on low speed until combined. Add in the eggs, one at a time, and add in the vanilla and salt. Then add in the flour, 1/2 cup at a time, increasing the speed to low-medium until everything is thoroughly incorporated. Pour batter into the prepared pan and set aside.
- In another small saucepan, melt the Biscoff spread over low heat (or melt in a microwave in 15-30 second increments). Pour over the pan and create swirls by running a butter knife through the batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
- Brownies can be stored in an airtight container at room temperature for up to a week.
- Makes one 9x13" pan
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