Bittersweet Fudge Biscuits Recipe

Name: Bittersweet Fudge Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz. bittersweet chocolate, chopped; 4 oz. unsalted butter, room temperature; 4 oz. sugar; 2 eggs; 1 tsp. vanilla extract; 6 oz. all-purpose flour; 1/2 tsp. salt; 3-1/2 oz. pecans, chopped and toasted; 3 oz. white chocolate, chopped in 1/4-inch pieces; Melted chocolate

Servings: persons

1
In the top of a double boiler over low heat, melt the chocolate, stirring frequently until smooth.
2
Remove from heat.
3
With an electric mixer, cream the butter, sugar, eggs and vanilla extract until creamy and smooth, 2-3 minutes, scraping the bowl occasionally.
4
Slowly beat in the cooled chocolate until well blended.
5
Gradually stir in the flour and salt, stirring just until blended.
6
Stir in the pecans and chopped white chocolate.
7
Cover the bowl with cling film and refrigerate for 1 hour or until firm.
8
Meanwhile, preheat the oven to 190C/375F/Gas 5.
9
Lightly grease 2 large baking sheets.
10
Drop rounded tsps of dough at least 5-cm/2-inches apart onto the prepared baking sheets, flattening slightly.Bake for 8-10 mins, or just until the surface feels slightly firm when touched with a fingertip.
11
Remove the baking sheets to wire racks to cool for 5-7 minutes.
12
With a palette knife, remove the biscuits to a wire rack tocool completely.
13
Repeat with the remaining dough.
14
When cool drizzle the chocolate over them using a spoon.
15
Store in airtight containers.

1409

kcal

Calories

102

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 oz. bittersweet chocolate, chopped, 4 oz. unsalted butter, room temperature, 4 oz. sugar, 2 eggs, and more.

Yes, Bittersweet Fudge Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bittersweet Fudge Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions