Biscotti brownie al cioccolato

Ingredienti

• 1/4 cup (30g) all-purpose flour or gluten-free all-purpose flour blend
• 1/4 tsp baking powder (if baking gluten free, add 1/8 tsp more)
• 1/8 tsp kosher salt
• 2 large eggs (100g)
• 2/3 cup (132g) granulated sugar
• 1/2 tbsp brewed espresso or coffee
• 1 tsp vanilla extract or vanilla paste
• 2 tbsp (28g) unsalted butter
• 5 oz (142g) bittersweet chocolate (70% or higher), chopped
• 2 oz (57g) unsweetened chocolate, chopped
• 3/4 cup (133g) mini semisweet chocolate chips

Preparazione

1. 1

   Preheat oven to 375°F (191°C). Line 2 baking...: Preheat oven to 375°F (191°C). Line 2 baking sheets with parchment paper.

2. 2

   In a small bowl, whisk together the flour,...: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

3. 3

   In the bowl of an electric mixer with...: In the bowl of an electric mixer with the whisk attachment, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and whip on high speed for 15 minutes, until thick. (This will help add body to the batter because there is so little flour in the recipe.) If you are using a hand mixer, this could take as long as 30 minutes. Be prepared!

4. 4

   While the eggs are whipping, place the butter...: While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.

5. 5

   When the eggs are done, remove the bowl...: When the eggs are done, remove the bowl from the mixer. Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Try not to deflate all the air bubbles you worked so hard to build! Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes. Or you can chill it in the refrigerator until thickened. If it is a hot day, return the bowl to the refrigerator after portioning each pan of cookies.

6. 6

   Drop the batter by heaping teaspoons* (about 7.4...: Drop the batter by heaping teaspoons* (about 7.4 cm3) onto the prepared baking sheets about 1-inch (2.5 cm) apart. They do not spread much but need room for the air to circulate around each cookie. Bake until puffed and cracked, 8 to 10 minutes, spinning the trays halfway through baking for the most even results. When done, the cookies will have lost their sheen and developed a crackly top. They should only give slightly when gently pressed with your finger.

7. 7

   Transfer the baking sheet to a wire rack....: Transfer the baking sheet to a wire rack. Leave the cookies on the sheet about 2 minutes to finish baking and firm up before transferring them to another wire rack to cool fully.