Brownie Biscotti with Vanilla Bean Glaze

• Vegetarian

• Produce

  • 1 Nielsen-massey madagascar bourbon vanilla bean

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cup Chocolate chips, semisweet
  • 1/3 cup Cocoa powder, unsweetened
  • 2/3 cup Granulated sugar
  • 1 tsp Nielsen-massey madagascar bourbon vanilla extract
  • 1 cup Powdered sugar
  • 1/4 tsp Salt

• Dairy

  • 1/4 cup Butter, unsalted
  • 1 tbsp Milk

Found on chocolatemoosey.com

Ingredients

• 1 1/4 cup 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 vanilla extract
• 1/2 cup semisweet chocolate chips
• 1 cup powdered sugar, sifted
• 1 tablespoon milk
• 1 Nielsen-Massey Madagascar Bourbon vanilla bean

Directions

• Preheat the oven to 325F. 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.