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    Home » dessert » chocolate » Bittersweet Symphony - Chocolate Brownie Biscotti

    Bittersweet Symphony - Chocolate Brownie Biscotti

    Dec 15, 2010 · 11 Comments

    Chocolate Brownie BiscottiI'm a firm believer that Christmas just ain't Christmas without cookies. Even though I rarely bake cookies at any other time of year, every December I find myself whipped into a cookie-baking frenzy, baking one batch after another.

    Also, it ain't Christmas without chocolate- preferably of the rich, dark, bittersweet variety. I'm not too picky about it, either... I don't care it it's been baked into cookies, rolled into truffles, whisked into hot milk, or melted into fondue, so long as I can get my fix.

    How convenient that these biscotti manage to meet both of those requirements in one handy little dunkable package, no?

    Inspired by my favourite brownies, these crisp thin biscotti slices are deeply chocolatey and dotted with chunks of chopped walnuts and bittersweet chocolate. All they need is a mug of hot coffee for dunking, a big comfy chair and a good book to make for the perfect escape from pre-holiday madness (or the perfect prescription for post-holiday recuperation).

    Chocolate Brownie BiscottiBetter yet, they're pretty low-fat for a holiday treat, which makes them a (nearly) guilt-free indulgence when compared to all those rich Christmas shortbreads and butter cookies.

    However, if you do plan on making these, the one word of advice I have is to make sure not to skimp on the quality of your chocolate. Chocolate chips and baking chocolate have their uses, but this is not one of them... the deep chocolate flavour of these cookies can only be achieved by chopping up a good-quality bar of chocolate usually intended for eating straight-up. So spring for some Ghiardelli or Lindt or the like. Trust me, it'll make all the difference in the finished cookies.

    For maximum chocolatey-ness, the cooled biscotti can be dunked in (or drizzled with) melted bittersweet chocolate. I'm a minimalist, though, so I prefer to leave mine naked errr... plain.

    //

    Chocolate Brownie Biscotti
    Makes ~ 2 dozen cookies

    1 ¾ cups flour
    1 cup sugar
    ½ cup unsweetened cocoa
    ½ tsp baking soda
    ½ tsp baking powder
    ½ tsp salt
    ⅓ cup chopped walnuts
    4 oz bittersweet chocolate, roughly chopped
    2 tsp instant coffee granules
    2 tsp hot water
    1 teaspoon vanilla extract
    3 eggs

    Preheat oven to 325F. Line a large cookie sheet with parchment paper, and set aside.
    In a large mixing bowl, combine together flour, sugar, cocoa, baking soda, baking powder, salt and chocolate bits. Set aside.
    In a small mixing bowl, dissolve the instant coffee in hot water. Add vanilla extract, then whisk in the eggs until well combined.
    Pour the wet ingredients into the dry ingredients, and stir with a wooden spoon until you have a loose, somewhat crumbly dough.
    Turn out onto a lightly floured surface, and knead lightly until the dough is soft and slightly sticky, about 8-10 times. Shape into a 16-inch-long roll. Transfer the roll to the prepared baking sheet, and flatten into a 1-inch thick slab.
    Bake in preheated oven for 30 minutes, or until the top of the slab feels firm and dry. Remove from the oven, but do not turn off the heat. Set the slab on a wire rack to cool for 10 minutes.
    Once the slab is cool enough to handle, cut into ½-inch thick slices using a serrated knife. Place the slices on the baking sheet, cut sides down, and return to the oven to bake for 10 minutes. Turn cookies over, and continue baking for another 10 minutes (the cookies should be just a bit soft in the center - don't worry, they'll harden up once they cool). Transfer to a wire rack to cool completely.

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    Comments

    1. Shirley says

      January 1, 2011 at 10:34 pm

      Big chocolate hit and walnuts... these have my name all over them!

      I don't do cookies much unless it's Christmas either. They're actually my least-favorite baked good (which isn't to say I don't like them), but come December they must be made. Lots of them.

      Reply
    2. Lynn @ I'll Have What She's Having says

      December 29, 2010 at 4:34 pm

      Yum! These look delicious. I only make cookies in December too, Christmas isn't complete without them.
      I love that mug too :)

      Reply
    3. Lynn @ I'll Have What She's Having says

      December 29, 2010 at 4:34 pm

      Yum! These look delicious. I only make cookies in December too, Christmas isn't complete without them.
      I love that mug too :)

      Reply
    4. Lindsey @ Gingerbread Bagels says

      December 22, 2010 at 12:40 pm

      I so agree with you. It isn't Christmas without cookies and chocolate! I love how you used bittersweet chocolate and the walnuts are a great addition to the biscotti. Your biscotti is just gorgeous!

      Reply
    5. Jackie says

      December 20, 2010 at 5:58 pm

      I'm sorry but all I can see in this post is the visual image you gave me when I was talking about my biscotti the other week...

      Lucky for you the end result looks delicious enough to nearly wipe it from my mind... nearly ;)

      Jax x

      Reply
    6. oak dining table says

      December 20, 2010 at 3:23 am

      These cookies are perfect! I definitely like to try this one!

      Reply
    7. Brie: Le Grand Fromage says

      December 19, 2010 at 6:13 pm

      mmm, double agree! Christmas requires cookies and chocolate is best dark. this viscotti is calling my name - so many favorite flavors in a dunkable, crisp cookie!

      Reply
    8. bigFATcook says

      December 18, 2010 at 12:58 pm

      yummy!! Nice biscuits! And the coffee goes along so well:) Nice!

      GReets from bfc

      Reply
    9. Christine Hyatt says

      December 18, 2010 at 12:59 am

      I've been searching for a non-butter based biscotti. These look fantastic. Can't wait to try them!

      Reply
    10. Jessy with a "Y" says

      December 15, 2010 at 3:43 pm

      Love biscotti!!! I just made some this weekend. I strayed from my typical Cranberry Pistachio (Christmas colors) and went with Cranberry Coconut Macadamia Nut...they were good, but I think I'm gonna stick with the standard from now on. :) I'm gonna have to trie these chocolate ones though!!!! They look amazing!!!

      Reply
    11. Lawyer Loves Lunch says

      December 15, 2010 at 2:58 pm

      Agreed- cookies are the best part of Christmas! Especially if they have chocolate in 'em. I'm not sure I can give up a bar designed for eating "straight up" but I'll think about it :)

      Reply

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    Hello! I'm Isabelle, and this is my blog. I'm a 40-something coffee-chugging, booty-shaking, bargain-shopping, trucker-swearing self-taught cook with a major addiction to vintage cookbooks. Come for the recipes, stay for the terrible puns! Connect with me on Twitter, Instagram and Facebook.
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