Chocolate Lovers Brownie Biscotti (With Video)
Chocolate Lovers Brownie Biscotti is the ultimate twist on the classic Italian cookie! A simple recipe for this glorious crunchy cookie, that is perfect for dunking, and will make the perfect gift for the chocoholic in your life! They are rich and chocolaty with 4 kinds of chocolate and a special ingredient to really enhance the flavor they totally irresistible!
We are so excited to be partnering with Medaglia d'Oro® to bring you a fabulous Italian inspired recipe featuring one of our pantry staples Espresso Instant Coffee. Y'all know how much I love my coffee, my espresso, lattes and naturally.... biscotti.
RECIPE AT THE BOTTOM
By 'fresh' I mean just poured out of an old time stove top percolator; where the water is on the bottom and the beans are in a canister in the top. What great memories.
So, naturally when I heard that National Coffee Day and National Biscotti Day both fall on the same day, I knew it was fate! I got to work on my newest dunkable: Chocolate Lovers Brownie Biscotti!!! {{swoon}}
It all starts with a super chocolaty cookie base made with cocoa powder for a scrumptious chocolate flavor. I added my go-to Medaglia D’Oro Espresso Instant Coffee to really enhance the flavor! Just a teaspoon or two adds an incredible depth of flavor to the chocolate.
It is my favorite trick to really bring out the chocolatiness of the biscotti. Not to mention it is always in my pantry so a quick cup of Italian-Style espresso is just a cup of boiling water away.
I have to say, Chad is not as big a fan of the dunkin' tradition or crunchy cookies so when I cut the biscotti to go for their second trip to the oven, I grab a few for him. They are absolutely delightful both ways!As you can tell Munchkin follows in mama's foot steps.
I added in 3 more varieties of chocolate to really take it over the top: Semi sweet chunks, milk chocolate chips and white chocolate. It truly is a chocolate lovers delight! With a cup of my Italian-style coffee and a Chocolate Lovers Brownie Biscotti, if I close my eyes it is like I am at my grandparents table all over again. ☕️
Can't get enough Medaglia d’Oro? Follow them on Facebook. For more information about Medaglia d’Oro and to find locations that sell the espresso near you visit them at JavaCabana.
Enjoy!
With love from our simple kitchen to yours.
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Want to see how easy it is to make this Chocolate Lovers Brownie Biscotti? Watch the video!
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 -
Copyright ©2017 – All rights reserved.
Can't get enough Medaglia d’Oro? Follow them on Facebook. For more information about Medaglia d’Oro and to find locations that sell the espresso near you visit them at JavaCabana.
DISCLOSURE: This is a sponsored conversation written by me on behalf of Medaglia d’Oro. The opinions and text are all mine.
