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If the brownie mix contains a package of chocolate syrup, save for another use, you can use it for an ice cream or cake topping..
- Heat oven to 350°F.
- 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.
- In a large bowl stir together the brownie mix and nuts.
- Stir in eggs, water and almond extract until the ingredients are moistened and the batter is stiff.
- With a spatula spread the batter into the prepared baking pan in an even layer.
- Bake for about 35 minutes or until the cake is firm to the touch in the center.
- Using the foil overhang carefully remove the brownie from the pan onto a wire rack, then let cool for 5-6 minutes.
- 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.
- Place the brownie biscotti cookies cut-side down on a large baking sheet.
- Bake in a 350°F oven for 23-25 minutes or until crisp.
- Transfer to a wire rack; let cool.
This is quick and easy and a better use for brownie mix. I omitted the nuts and added a few tablespoons each of cocoa and vegetable oil. I formed something of 2 logs on seperate cookie sheets (about 4 inches wide). Bake them for about 20 minutes, cool a few minutes and cut carefully. Bake cut side down about 10 minutes and then turn to the other cut side and bake another 10 minutes. Consider adding chocolate chips to the batter and drizzling with melted white, milk or dark chocolate (mixed with a little crisco). Thanks for a good recipe.