Peanut Butter Brownie Biscotti

peanut butter brownie biscotti

For some, peanut butter is fun and flirty. And most equate chocolate – at least on some level – with love. But when you combine peanut butter and chocolate in a recipe like this for peanut butter brownie biscotti, well it’s downright lustful!

This is a great treat to make for your special someone to help celebrate Valentine’s Day. And [shameless plug alert!] for a lower calorie gift that will last much longer and bring much more pleasure for you both, accompany the peanut butter brownie biscotti with a signed copy of Baked Chicago’s Simply Decadent Brownies Cookbook.

Peanut Butter Brownie Biscotti

Preheat your oven to 375° F.  In a large bowl, combine the peanut butter and butter. Beat with an electric mixer on medium speed for 1 minute. Add the sugar, cocoa powder and baking powder. Beat until combined. Add the eggs and vanilla, beating just until combined.

Use the mixer to incorporate about half of the flour before using a wooden spoon to stir in the remaining flour by hand. Fold in the dark chocolate.

Transfer the peanut butter brownie biscotti dough to a lightly floured surface and divide the dough in half. Shape each dough portion into a 9-inch long log roll. Place the rolls 3 inches apart on a large, ungreased cookie sheet. Flatten the rolls slightly, to about 2 inches wide.

Bake initially for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool on the cookie sheet for 1 hour.

Preheat oven to 325° F. Transfer the baked loaves to a cutting board. Using a serrated knife, cut each loaf diagonally into 1/2-inch thick slices. Place the slices on ungreased cookie sheets. Bake for 10 minutes, before turning slices over. Bake for 10 to 12 minutes more, or until biscotti are dry and crisp. Transfer biscotti to wire racks to cool completely. Makes about 32  peanut butter brownie biscotti.



1/3 cup crunchy peanut butter
1/4 cup butter, softened
2/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
2 eggs
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 cup dark chocolate, chopped


Number of servings: 16

Cooking time: 40 minutes