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Here’s a great inaugural baking post… Brownie Biscotti!  They have a nice, chocolaty flavor that’s not overwhelming.  They remind me of both brownies and the chocolate cookie part of Oreos…  I believe they would make an excellent addition to your Christmas cookie list!  Never to early to start thinking about this year’s repertoire…

Brownie Biscotti

The cast of characters:

Brownie Biscotti Ingredients

You will need butter, eggs, vanilla extract, all-purpose flour, sugar, baking cocoa, baking powder, baking soda, and miniature chocolate chips.

First things first, melt one half-cup (one stick) of butter.  I like to slice it up to help it melt faster and more evenly.

Butter

Measure out two teaspoons of vanilla.

Vanilla

Mix these together with three eggs in a mixer until blended.

In a bowl (or large measuring cup), mix together 1 1/2 cups of all-purpose flour, 1 1/3 cups of sugar, 3/4 cup of baking cocoa, 2 teaspoons of baking powder, and 1/2 teaspoon of baking soda.

Flour & Cocoa Mixture

Mix in half of this flour/cocoa mixture with the egg/butter mixture until well blended.  Then, add the rest and mix just until it is combined.  It will be very crumbly, and doesn’t resemble a drop-cookie batter at all.

Mixture

Lightly flour a surface on which to knead this dough.  I use one of those little powdered sugar sprinkler things, but filled with flour.  SO HANDY!

Floured Surface

Knead in the miniature chocolate chips, and shape into two 12″x3″ logs.  Place them about 3″ apart on an ungreased baking sheet.  They don’t look like much yet, but they’ll get there!  Bake in a 325 degree oven for about 30-35 minutes, until they puff up and crack like this:

Brownie Biscotti Loaves

They have a hard exterior, but the inside is still somewhat doughy.  Let them cool about 15 minutes.  Then, taking a sharp, serrated knife, slice them on the diagonal into half-inch cookies.

Slicing Biscotti

Place back on the ungreased cookie sheet, and bake another 20-25 minutes until the cookies have become drier and firm.  Remove from cookie sheet to cool on wire racks.

Baked Brownie Biscotti

To add a little more pizzaz and sweetness, melt some white chocolate.  I had vanilla almond bark, so that’s what I used.

Almond Bark

Place in a piping bag, or in my case, a snack-size zippered plastic bag with a small snip in the corner, and drizzle over cooled biscotti.

Drizzled Brownie Biscotti

Brownie Biscotti

I found these to be quite delicious, and I hope you enjoy them as well!

Brownie Biscotti

Print Recipe
Servings 3 dozen biscotti

Ingredients
  

  • 1/2 cup butter melted
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/3 cups sugar
  • 3/4 cup baking cocoa
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup miniature semisweet chocolate chips
  • 1 cup unblanched almonds toasted and coarsely chopped (optional)
  • Optional topping:
  • 1-2 oz vanilla almond bark -or-
  • 1/2 cup vanilla or white chips melted together with 1 1/2 tsp shortening

Instructions
 

  • Mix together melted butter, eggs, and vanilla extract in a large mixing bowl until well combined. In another bowl, combine flour, sugar, baking cocoa, baking powder, and baking soda. Mix half of the flour mixture with butter and egg mixture. After combined, mix in the remaining flour mixture just until combined. Dough will be crumbly.
  • Dust surface lightly with flour and knead in chocolate chips (and almonds, if desired). Shape into two 12"x3" logs. Place 3" apart on an ungreased baking sheet. Bake at 325 degrees for 30-35 minutes. Surface will be set and cracked. Cool 15 minutes on baking sheet.
  • Transfer to cutting board, and using a serrated knife, cut on the diagonal into 1/2" cookies. Place cut side down on ungreased baking sheets. Bake 20-25 minutes longer, until firm and dry. Cool on wire racks. Melt almond bark, or chips with shortening, and drizzle over cooled biscotti. Store in a sealed container.

Adapted from Taste of Home, December & January 2008.