Brownie Biscotti

Rich, fudgy brownies meet crunchy biscotti in this irresistible Italian-American fusion. With a delicious combination of semi-sweet chocolate chips and chopped walnuts, these Brownie Biscotti are the perfect treat to snack on or serve with a warm cup of coffee or tea.

Ready Time

1 hrs 15 mins

Yields

10 servings

Ingredients

1 1/2 sticks unsalted butter, softened
1 cup white granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, cream together the softened butter and white granulated sugar until light and fluffy.

Beat in the large eggs one at a time, making sure each egg is fully incorporated before adding the next. Beat in the pure vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the semi-sweet chocolate chips and chopped walnuts (if using).

Divide the dough in half and shape each half into a log about 12 inches long and 2 inches in diameter.

Place the logs on the prepared baking sheet, leaving about 2 inches of space between them. Bake for 25-30 minutes, or until the edges are lightly golden brown.

Remove from the oven and let cool for 10 minutes.

Reduce the oven temperature to 325°F (165°C). Using a sharp knife, slice the logs into 1/2-inch thick slices.

Place the slices, cut side down, on the baking sheet.

Bake for an additional 10-12 minutes, or until the biscotti are crispy and golden brown. Flip the biscotti halfway through the baking time.

Remove from the oven and let cool completely on a wire rack.

Store in an airtight container for up to 5 days.

Notes

For this brownie biscotti recipe, use high-quality chocolate for the best flavor. If you choose to add walnuts, be sure to toast them in a 350°F oven for 5-7 minutes, or until lightly browned, to bring out their flavor.

To ensure the biscotti stays fresh, store them in an airtight container in a cool, dry place.

You can also freeze them for up to 2 months and thaw at room temperature when you’re ready to serve. If you want a crisper biscotti, bake for an additional 2-3 minutes.

Keep an eye on them, as they can go from perfect to burnt quickly.

For a variation, try adding a teaspoon of espresso powder or a handful of dried cranberries to the dough for added flavor.