Crunchy, tasty, chocolatey goodness

Eleven weeks to eat through the pantry…

Confectioners sugar, cocoa powder, chocolate chips, flour, eggs…

Of course, chocolate brownie biscotti. Just enough crunch to keep me interested. Devilish chocolatey taste to keep my sweet tooth happy. Baking three times took more time than the usual baked treat, but it was totally worth it.

P.S. Jack says these were the best biscotti he’d ever had…ever!

5 thoughts on “Crunchy, tasty, chocolatey goodness

  1. Barbra, I can’t imagine you eating all of these sweets. You must be burning the calories like crazy. This one made my mouth water.

  2. Yum! Send me the recipe, Barb! I don’t have a pantry to clean out but would love some of this yummy biscotti to have w/coffee! Did you take cookbooks with you or are you finding all your adventures-in-cooking on the web? Lady Michael

  3. This recipe is courtesy of


    * 1/3 cup butter, softened
    * 2/3 cup white sugar
    * 2 eggs
    * 1 teaspoon vanilla extract
    * 1 3/4 cups all-purpose flour
    * 1/3 cup unsweetened cocoa powder
    * 2 teaspoons baking powder
    * 1/2 cup miniature semisweet chocolate chips
    * 1/4 cup chopped walnuts
    * 1 egg yolk, beaten
    * 1 tablespoon water


    1. Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.
    2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
    3. Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
    4. Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.
    5. Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.

    **I found another recipe for chocolate icing which I “drizzled” over the cooled biscotti.

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