Brownie Biscotti

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 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).

More Cookie Recipes

Cooking time: 15 minutes

Makes: four dozen (48 cookies)

Ingredients

  • Margarine
  • Brown Sugar, White Sugar
  • Eggs
  • Vanilla
  • Cocoa Powder
  • Chocolate Chips
  • Baking Soda
  • Pecans
  • Salt
Chocolate Biscotti Logs cooling on baking sheet with white chocolate drizzle

*This recipe was originally made from an Imperial Margarine cut out, but has been adapted to our tastes and cooking times since!*

Brownie Biscotti

A fresh update to the classic biscotti recipes you know and love! This scrumptious Brownie Biscotti will be your new favorite!
Course Dessert, Snack, Treat
Keyword Biscotti Recipes, Brownie Biscotti, Christmas Cookies
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings 4 Dozen Cookies
Calories 122kcal
Author Melissa ~ The Olive Blogger

Ingredients

  • 3/4 cup margarine I’ve tried it with butter and it DOES NOT turn out the same!
  • 3/4 cup brown sugar lightly packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 2 cups semisweet chocolate chips
  • 3/4 cup chopped pecans
  • 4 squares white chocolate for the drizzle

Instructions

  • Preheat oven to 350 degrees Fahrenheit
  • In a large bowl (or mixer) cream margarine with sugars until light and fluffy (I find it takes a good 5 minutes).
  • Beat in eggs and vanilla. Will take on the consistency of an icing.
  • In a medium bowl sift together flour, cocoa, baking soda and salt. Stir into your creamed mixture.
  • With a wooden spoon stir in chocolate chips and nuts.
  • Divide dough into four portions (I literally use the spoon to make indents in the dough while it is in the bowl so I get even “logs”)
  • On lightly greased baking sheet shape two of your portions into logs (approx 12×1 1/2″)
  • Bake for 15 minutes until toothpick comes out clean (keep in mind you have chocolate chips in there, so there will be some shiny goodness that comes out!)
  • Cool for about 10 minutes and then drizzle the white chocolate across the tops. Cut on a diagonal (aprox 1″) slice!
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26 thoughts on “Brownie Biscotti

  1. Barb G says:

    Your right, you can never have enough Gardening gloves! The brownie biscotti are delicious, nice soft texture and rich chocolate flavour.

  2. Ruth says:

    Hey Marisa—Just a note : ‘ Biscotti ‘ literally means, ‘ twice baked ‘. Cooking snob
    here, but they are supposed to be made in a large, rounded, mound, then baked,
    cooled a little, sliced & baked again.

    • oliveblogger says:

      Thanks for the info Ruth!! <3 We named it "biscotti" for the way that it is cut and served, but you are right it is not a "Traditional" biscotti (although equally as tasty!)

  3. Debbie Cumming says:

    What is the difference using margarine versus butter? I never buy margarine and was wondering how they would turn out using butter. Anything chocolate can’t be bad.

    • oliveblogger says:

      Hi Debbie!! Great question, we found the margarine worked better and allowed them to spread in the way we wanted, in most recipes you can swap the two and have little effect (in this case it was how the “log” formed) so yours may just be a little thicker. Try “whipping” the butter first to make it nice and creamy!

  4. miranda says:

    Hi, i’ve never made biscotti before. We have an egg allergy in the house so we split the recipe in half and subbed in 1/4 cup of vegetable oil and 1/4 cup of milk to replace the egg. These are amazing and super delicious 🙂

    • oliveblogger says:

      Hi Miranda! I am so happy they turned out just as delicious with the substitution, I am going to have to give it a try! I often get readers messaging me about what to use in place of a certain ingredient so I am so so happy to know yours worked 🙂

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