Double Chocolate "Brownie" Biscotti
I LOVE working with this dough. It is so easy to work with and really doesn't take much time to whip up if your'e using a hand mixer. These biscuits are some of the easiest I've made!
Ingredients
- 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
Instructions
- 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! ?
Notes
The Dough can be Frozen for up to 3 Months: Shape the dough into 2 logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe.
Nutrition
Serving: 1biscottiCalories: 176kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gCholesterol: 44mgSodium: 2227mgPotassium: 13mgFiber: 1gSugar: 6gVitamin A: 250IUCalcium: 10mgIron: 0.4mg
Tried this recipe?Let us know how it was!