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
- Gingerbread Biscotti
- White Chocolate Cranberry Biscotti
- Fudgy Hot Chocolate Cookies
- Chocolate Cherry Thumbprints
- Frosted Sugar Cookie Bars
- 30+ BEST Cookie Recipes – Food Network
- No-Bake Chocolate Elf Poop Haystacks
Cooking time: 15 minutes
Makes: four dozen (48 cookies)
- Brown Sugar, White Sugar
- Cocoa Powder
- Chocolate Chips
- Baking Soda
*This recipe was originally made from an Imperial Margarine cut out, but has been adapted to our tastes and cooking times since!*
- 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
- 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!