Easy Brownie Nut Biscotti – a delicious recipe with brownie mix, nuts, eggs, water, almond. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Grease a 13 x 9-inch baking pan, and line the bottom and sides with foil leaving a 2-inch overhang on the short sides.
3
In a large bowl stir together the brownie mix and nuts.
4
Stir in eggs, water and almond extract until the ingredients are moistened and the batter is stiff.
5
With a spatula spread the batter into the prepared baking pan in an even layer.
6
Bake for about 35 minutes or until the cake is firm to the touch in the center.
7
Using the foil overhang carefully remove the brownie from the pan onto a wire rack, then let cool for 5-6 minutes.
8
Cut the brownie in half lengthwise, scoring the surface with a serrated knife and completing the cutting through with a large sharp knife, then cut crosswise into 3/4-inch thick slices.
9
Place the brownie biscotti cookies cut-side down on a large baking sheet.
10
Bake in a 350F oven for 23-25 minutes or until crisp.
11
Transfer to a wire rack; let cool.
119
kcal
Calories
8
g
Fat
1
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 (1 lb) box brownie mix, 3 cups coarsely chopped nuts (use either walnuts, pecans or almonds), 3 large eggs, 2 tablespoons water or 2 tablespoons milk, and more.
Yes, Easy Brownie Nut Biscotti 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.
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