Brownie biscotti

    • < />
    • < />
    • < />
      TheBritishBaker
    • < />
      TheBritishBaker
    • < />
      TheBritishBaker
    • < />
    • < />
    • < />

    Brownie biscotti

    Brownie biscotti

    (605)
    1hr45min


    598 people made this

    About this recipe: A chocolate version of an Italian favourite. You can substitute milk for the water in the egg wash, if you wish.

    Ingredients
    Serves: 30 

    • 75g butter, softened
    • 125g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 225g plain flour
    • 5 tablespoons cocoa powder
    • 2 teaspoons baking powder
    • 100g chocolate chips or buttons, roughly chopped
    • 30g chopped walnuts
    • 1 egg yolk, beaten
    • 1 tablespoon water

    Method
    Prep:30min  ›  Cook:45min  ›  Extra time:30min  ›  Ready in:1hr45min 

    1. Preheat oven to 190 C / Gas mark 5. Grease baking trays, or line with baking parchment.
    2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate and walnuts.
    3. Divide dough into two equal parts. Shape into 23x5x2.5cm loaves. Place onto baking tray 10cm apart. Brush with mixture of water and yolk.
    4. Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking tray for 30 minutes.
    5. Using a serrated knife, slice the loaves diagonally into 2.5cm slices. Return the slices to the baking tray, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (605)

    Reviews in English (604)

    TheBritishBaker
    1

    Oh goodness, these were totally amazing (I hate to say, especially dunked in a cup of hot tea!!!). I followed the recipe exactly but did baked on waxed paper for the first stage of cooking. Cut after 10 minutes of cooling and had no trouble with breakage. I did think the dough was not the easiest to handle. Once cooled I drizzled with melted chocolate and wrapped individually. Perfect finish to my dinner party. Thank you so much for sharing this recipe, I know I will be using it again and again...  -  12 Jan 2013

    HeatherMay
    0

    I used gluten free flour and it still worked really well. Very intense chocolate hit. Nice!  -  08 Sep 2013

    by
    283

    It's the only biscotti my husband asks for! I omit the chocolate chips, use pecans, and dip them in melted Hershey candy bars when they are done and cold. I also gave some to friends in gift baskets at Christmas. Everyone loved them. I have never had a single problem with crumbling or any of the other problems people have had. I shape them on a cookie sheet lined with parchment paper (wet your hands so it doesn't stick!) then bake. When it's time to cut you can lift the whole thing off by holding the paper. I never let it cool more than 10 minutes before cutting. I use my very sharp bread knife to gently saw through the biscotti. When it's cut I lift the pieces off with a spatula and put them back on the cookie sheet (without the paper) for the second bake. It works for me!  -  08 Jan 2003  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate