Chocolate Lovers Brownie Biscotti


SERVES 24 | ACTIVE TIME 20 Min | TOTAL TIME 1 Hour

1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons Medaglia D’Oro Espresso Instant Coffee
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup semi-sweet chocolate chunks, divided
1 cup white chocolate chips, divided
1/2 cup milk chocolate chips

Preheat oven to 350°F. Prepare large baking sheet by lining with parchment paper or a silicone baking mat.

In a large bowl whisk together flour, cocoa powder, espresso powder, baking powder and salt. Set aside.

In a stand mixer fitted with the paddle attachment (or in separate large mixing bowl using an electric mixer) cream butter and sugar until light and fluffy, about 3 minutes. Scrape down the bowl as necessary. If you are using a large stand mixer you will need to scrape down the bowl a lot as this is a small recipe. Add the eggs and vanilla. Beat to combine. Add the flour mixture and mix on low until combined.

Reserve 1/4 cup semi-sweet chocolate chunks and 1/4 cup white chocolate chips. Set aside.

Fold in the remaining 3/4 cup chocolate chunks, 3/4 cup white chocolate chips and 1/2 cup milk chocolate chips. Divide the dough in half and place both halves on the prepared baking sheet.

Use your hands to form each dough half into a 12 inches long, 4 inches wide log (about 1 inch tall). If the dough is sticky, lightly dust hands with flour and then try forming again. Make sure that the logs are not touching each other or touching the sides

Bake for 30-35, or until the dough is slightly firm to the touch. Cool for 5 minutes, then transfer the biscotti logs to a cutting board and cut loaf diagonally into slices (about 1" thick) using a serrated knife. My bread knife worked wonderfully for this.

Put the slices on their sides on the baking sheet, separated so they are not touching, and bake for 10-15 minutes,or until crisp. Place on a cooling rack and cool completely.

Meanwhile microwave the remaining 1/4 cup semi-sweet chocolate and 1/4 cup white chocolate chips, in separate bowls, until melted. Put biscotti back together into a log shape, where the bottoms are back on the bottom and you have 2 logs of biscotti.

Drizzle the top of the biscotti logs with the white chocolate, in a zigzag pattern across the top of both logs. Then drizzle the semi-sweet across the tops in a zigzag pattern, starting at a the opposite corner so the you have a crisscross of the chocolates. Leave biscotti in log shape and refrigerate until the chocolate is firm.

Put the biscotti apart and store in an airtight container for 3-4 days. You can also store them in a freezer zip top bag for up to 3 weeks.

Serve with a cup of coffee and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
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