Brownie Biscotti
Indulge in the perfect harmony of rich, chocolatey decadence and crunchy biscotti bliss with this irresistibly decadent Brownie Biscotti recipe. Combining the fudgy flavor of classic brownies with the crisp texture of traditional Italian biscotti, these double-baked treats are studded with semi-sweet chocolate chips and optional chopped walnuts or almonds for an extra layer of indulgence. With a quick prep time of just 20 minutes, this recipe transforms pantry staples like cocoa powder, sugar, and vanilla extract into elegant, coffeehouse-worthy snacks. Perfect for pairing with your morning coffee or as a late-night dessert, these chocolate biscotti offer a long shelf life when stored in an airtight container. Whether you're gifting them or savoring them at home, this brownie-inspired spin on biscotti is sure to become a crowd-favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
- 0.75 cups semi-sweet chocolate chips
- 0.5 cups chopped walnuts or almonds (optional)
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, mix together the granulated sugar, light brown sugar, eggs, vanilla extract, and melted butter until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the chocolate chips and chopped walnuts or almonds (if using) to evenly distribute them throughout the dough.
Turn the dough onto a lightly floured surface. Divide it in half and shape each half into a log approximately 10 inches long and 2 inches wide. Transfer the logs to the prepared baking sheet, leaving space between them as they will spread during baking.
Bake for 25-30 minutes, or until the logs are firm to the touch and have slightly cracked on the surface. Remove from the oven and allow them to cool on the baking sheet for 10 minutes.
Reduce the oven temperature to 300°F (150°C). Carefully transfer the slightly cooled logs to a cutting board and use a serrated knife to slice them diagonally into 1/2-inch thick slices.
Arrange the biscotti slices cut-side down back onto the baking sheet. Bake for an additional 10-12 minutes, flip the slices, and bake for another 10-12 minutes, or until the biscotti are crisp and dry.
Allow the biscotti to cool completely on a wire rack before serving. Store them in an airtight container for up to two weeks.
Nutrition Facts
Calories |
3239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.0 g | 182% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 510.4 g | 186% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 273.9 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 333 mg | 26% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 2549 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
