Brownie Biscotti with Vanilla Bean Glaze

Brownie Biscotti with Vanilla Bean Glaze

Are you Team Chocolate or Team Vanilla? Now you don’t have to choose as both flavors come together as one in this Brownie Biscotti recipe with vanilla bean glaze.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, melted
  • 2 eggs
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1/2 cup semisweet chocolate chips

Vanilla Bean Glaze

  • 1 cup powdered sugar, sifted
  • 1 tablespoon milk
  • 1 Nielsen-Massey Madagascar Bourbon Vanilla Bean

Directions

Preheat the oven to 325 degrees F. Line one cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In another large bowl, beat together the melted butter, eggs, and vanilla until smooth. Gradually beat in the flour until incorporated then stir in the chocolate chips.

With floured hands, lightly knead the dough inside the mixing bowl. Place the dough on the parchment paper and pat out into a log that is roughly 15 to 20 inches by 5 to 6 inches, no more than 1/2 inch high. Bake 30-35 minutes or until set on the edges and center is firm. Remove from the oven but leave the oven on.

Cool the dough for 15 minutes then with a serrated knife, cut into 1/2 inch wide pieces. Place cut side down back onto the cookie sheet and bake an additional 15-20 minutes until firm. Cool completely.

For the glaze:

In a large bowl, whisk together the powdered sugar and milk until smooth. Make a slit to the vanilla bean lengthwise and scrape the seeds into the glaze. Drizzle over biscotti. Let glaze harden before serving.

Notes:

Recipe by Chocolate Moosey

  • 160 g all-purpose flour
  • 135 g granulated sugar
  • 30 g unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 55 g (2 ounces or 4 tablespoons) unsalted butter, melted
  • 2 eggs
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon vanilla extract
  • 90 g semisweet chocolate chips

Vanilla Bean Glaze

  • 100 g powdered sugar, sifted
  • 1 tablespoon milk
  • 1 Nielsen-Massey Madagascar Bourbon vanilla bean

Directions

Preheat the oven to 160 degrees C. Line one cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In another large bowl, beat together the melted butter, eggs, and vanilla until smooth. Gradually beat in the flour until incorporated then stir in the chocolate chips.

With floured hands, lightly knead the dough inside the mixing bowl. Place the dough on the parchment paper and pat out into a log that is roughly 38 to 50 cm by 13 to 15 cm, no more than 1 cm high. Bake 30-35 minutes or until set on the edges and center is firm. Remove from the oven but leave the oven on.

Cool the dough for 15 minutes then with a serrated knife, cut into 1 cm wide pieces. Place cut side down back onto the cookie sheet and bake an additional 15-20 minutes until firm. Cool completely.

For the glaze:

In a large bowl, whisk together the powdered sugar and milk until smooth. Make a slit to the vanilla bean lengthwise and scrape the seeds into the glaze. Drizzle over biscotti. Let glaze harden before serving.

Notes:

Recipe by Chocolate Moosey

  • 20 minprep

  • 55 mincook

  • 18servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Madagascar Bourbon Vanilla Beans

Madagascar Bourbon Vanilla Beans