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Brownie Biscotti

 A fresh update to the typical chocolate biscotti recipe that you may have in your collection already, and the best part, it doesn’t take multiple flips and turns back in the oven to be made! This Brownie Biscotti is a simple take on a classic, and the updated flavors really pop at this time of year!

I use chopped pecans in my recipe, but you can use any type of nut you prefer, and if you wanted to could even omit them all together.

You could even get really creative and use food coloring in your white chocolate drizzle to make a nice red or green drizzle instead!

One key with this recipe is a good stand mixer (personally I LOVE my Kitchen Aid), it really mixes the “batter” type dough and thoroughly combines your ingredients so you don’t end up with a mouthful of coca powder!

*Side Note* did you know they now make a  Mini Stand Mixer ?! I am literally so excited right now! I know so many people that can add this to their Christmas list…and perhaps Santa will bring it for them! 

Well, what are you waiting for? This Brownie Biscotti BEGS to be made right NOW! After you stick them in the oven be sure to make yourself a big cup of tea and be ready to munch down on the brownie goodness that will be in front of you!

This is DEFINITELY one recipe you will want to double (although it does make a ton to begin with).

Chocolate Biscotti Logs cooling on baking sheet with white chocolate drizzle

More Cookie Recipes


  • Margarine
  • Brown Sugar, White Sugar
  • Eggs
  • Vanilla
  • Cocoa Powder
  • Chocolate Chips
  • Baking Soda
  • Pecans
  • Salt
Yield: 48 cookies

Brownie Biscotti

Brownie biscotti with white chocolate drizzle on a cooling rack.

A fresh update to the classic biscotti recipes you know and love. This scrumptious Brownie Biscotti will become your new favorite.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • ¾ cup margarine (I have tried butter and it DOES NOT turn out the same)
  • ¾ Brown sugar, lightly packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 ¼ cups all-purpose flour
  • ½ cup cocoa powder
  • ½ teaspoon baking soda
  • pinch of salt
  • 2 cups semisweet chocolate chips
  • ¾ cup chopped pecans
  • 4 squares white bakers chocolate for drizzle


  1. Preheat oven to 350F. Line baking sheet with parchment paper.
  2. In a large bowl cream margarine with sugars until light and fluffy.
  3. Beat in eggs and vanilla (it will take on the consistency of an icing.
  4. In a medium bowl sift.whisk together flour, cocoa powder, baking soda and salt. Stir into your creamed butter mixture.
  5. With a wooden spoon or spatula stir in chocolate chips.
  6. Divide dough into 4 portions (I like to use the spoon to make indents in the dough while it is in the mixing bowl so I get even logs).
  7. Form two of your portions into logs on parchment line sheets (logs should be approximately 12"x1.5")
  8. Bake 15 minutes until toothpick comes out clean (keeping in mind you have chocolate chips in the cookies and some shiny goodness will stick to it).
  9. Cool for about 10 minutes and then drizzle with white chocolate and cut into 1" slices (on the diagonal).


This is a softer biscotti, if you like yours to be crunchy then omit the drizzle, slice the biscotti and put face down on the baking sheet and back into the oven for 5 minutes a side. Once cooled you can do the chocolate drizzle.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 118Total Fat: 7gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 8mgSodium: 21mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 2g

*Please note that nutritional values are not always 100% accurate and are to be used as a guide.

Did you make this recipe?

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Anita Kadyk

Saturday 9th of December 2023

My dough is soft, I've added a little more flour, but it's still not a "dough", I'm afraid if I try baking them, they will flatten out!!! What should I do, if I add more flour they might be "tough"!

Oliv Blogger

Saturday 9th of December 2023

Hey Anita! The dough is more like a batter for this recipe so softer is ok. Shape them into logs and bake them - if you like a crunchy biscotti you'll want to slice these after the initial bake and but then back in for 5 mins per side!

Jeanette L

Sunday 19th of November 2023

I’ve never made biscotti but I would love to try. I’m confused when you say divide into 4 portions then shape two portions into logs. What do I do with other two portions?

Oliv Blogger

Sunday 19th of November 2023

Hi Jeanette! So you want to divide in 4 and then bake 2 logs at a time. Once the first two logs are done baking you then want to bake the other two. I hope this helps! Let me know what you think of the recipe, it is one of my all time favorites!


Monday 14th of November 2022

My family liked them so that means I will add them to the treet list for sure..Thank you so much....I will be following defiantly.....

Oliv Blogger

Tuesday 15th of November 2022

Thank you so much Phyllis, it is always so nice to add new cookies recipes to our family traditions! Enjoy!


Friday 9th of September 2022

What kind of flour? Thanks

Oliv Blogger

Sunday 11th of September 2022

I prefer all purpose flour for my biscotti - they turn out perfectly every time!


Wednesday 16th of December 2020

Really would love to make this to give with hot chocolate gift baskets I'm making up this year. Does this bake up crunchy like traditional biscotti?


Wednesday 16th of December 2020

Hi Cindy!!

This is a "soft" biscotti but what I do when I want it to be more crunchy is a second bake - so I put it in back in the oven once cutting for 10 mins then flip over and cook additional 10-15 minutes until desired crunch! Enjoy

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