Double Chocolate “Brownie” Biscotti [Recipe]
Here’s my copycat version of Jenn Segal’s tried, tested and perfected double chocolate biscotti! If you’re not sure whether you’re a biscotti fan or not, start with these bad boys! They remind me of the double chocolate espresso biscotti from Whole Foods that I developed a mild addiction to upon discovering them a year ago.
There was a brief period when Whole Foods stopped making that particular flavor, MUCH to my dismay. And so rather than attempt to move on from my addiction, I decided I’d just figure out how to make them for myself! And my friends too of course – I’m not about to eat 14 biscotti all on my own now am I?! That would be crazy…
So I made these last year at Christmas for some of the coaches & friends at our gym as gifts and wrapped them up in clear little take-away bags with festive bows and ties. They looked so cute! The general consensus was that these things are like crack and should come with an addictive behavior warning! ? Seriously, they’re that good, it’s hard to stop at just one! So make sure you store them in an air-tight container on the top-shelf of your pantry. ?
Double Chocolate "Brownie" Biscotti
- 1 tsp baking soda
- 3/4 tsp salt
- 8 tbsp unsalted butter
- 7 tbsp pyure organic stevia, all-purpose blend
- 2 large egg
- 2 tsp Vanilla extract
- 1.50 tbsp Confectioners Powdered Sugar
- 6 tbsp Hershey's Cocoa Natural Unsweetened Powder
- 30 tbsp All Purpose Flour
- 1/2 cup Semi- Sweet Chocolate Chips
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper or use a silicone baking sheet.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips and stir on low speed until just combined.
- Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball (if it's still too sticky, dust with a bit more flour) and cut in half.
- Form the dough pieces into two short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about 3/4-inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake.
- Bake for about 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into 3/4-inch slices. They will crumble just a bit; don't worry about it. Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Serve with coffee or milk! These are the best dunked in coffee! ?