Brownie Biscotti  

Friday, January 30, 2009

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

* serves: 30
* yield: 30 biscuits
* ready in: 1 hour 45 mins (30 mins Prep - 45 mins Cook)


  • 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


  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.

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