Crispy Brownie Biscotti are full of chocolate flavor with a crunch that is crisp but not hard to bite into. These go great with a hot cup of coffee or tea and make a great homemade holiday food gift!
This Brownie Biscotti recipe is made for those who adore the flavor of a brownie with the crispy edges. I like to make these and wrap them up to give for special holidays to give to friends and family. They are also great to have at home so you can pull them out when guests stop by.
A request from a loved one for Brownie Biscotti
Everyone in our family LOVES brownies. Our very favorite brownie recipe is a Cookie Butter Caramel Swirled Brownie. We all love those crispy edges around the brownie but equally love the chewy, fudgy inside.
Recently, my son requested I make a Brownie Biscotti. Biscotti are a crunchy twice-baked Italian Cookie. It is perfect to enjoy with a hot beverage that you can dip it in to soften it up some. It is served often in the afternoon at tea time, however, we enjoy these whenever the desire hits us!
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What you need to make this recipe:
Cocoa Powder: Cocoa powder is what makes this brownie biscotti have that brownie flavor. I highly recommend this cocoa powder, it is the one I use.
Large Baking Sheet: My favorite baking sheet is this insulated baking sheet.
Parchment paper: This will prevent the cookie from sticking to the baking sheet. I much prefer using this rather than cooking spray. I don’t like the residue that bakes on when using cooking spray.
Tips for making biscotti
- Use a hand mixer for creaming together the butter and sugar. Then switch to a wooden mixing spoon to work in the flour mixture.
- Shape the cookie dough logs right on the parchment paper-lined cookie sheet. Sprinkle the parchment paper with a little flour first to prevent sticking.
- Be sure to allow the biscotti to cool at least 5-10 minutes before cutting.
- Move the baked biscotti log to a cutting board to slice the biscotti rather than cutting it on the parchment paper.
- Be sure to turn the brownie biscotti over halfway through the 2nd baking to allow for even baking.
Make these Brownie Biscotti your way
- Swap out the chopped pecans for chopped walnuts.
- Stir some chocolate chips or white chocolate chips into the biscotti batter.
- Melt some chocolate and dip the Brownie Biscotti in it on one end or drizzle it over the top of each biscotti.
- Instead of vanilla extract, use almond or coconut extract.
Other biscotti recipes you may like
This Brownie Biscotti is not the only biscotti recipe I am a fan of. They are probably one of my favorite types of cookies out there. Below are some of my favorites that you may like to try also.
Irish Cream Coffee Biscotti is one of my very favorites with Irish Cream Liquor and coffee right in the biscotti dough.
Cappuccino Biscotti is filled with coffee flavor, cinnamon, and hazelnuts.
I am a big fan of Maple and these Maple Walnut Biscotti are absolutely delicious.
Cinnamon and Sugar are a great combo and work great with these Cinnamon Biscotti.
These Almond Toffee Biscotti are absolutely delicious with the milk chocolate toffee bits (one of my favorites).
Macadamia Rum Biscotti are drizzled with a sweet rum-infused glazed for a super delicious dipping cookie!
*If you made these Brownie Biscotti, please give them a star rating*
- 1/3 cup butter, softened
- 2/3 cup white sugar
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 cup chopped pecans
- 1 egg yolk, beaten
- 1 tablespoon water
Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
- In a large bowl, using a hand mixer, cream together the butter and sugar until smooth. Beat in the eggs and vanilla.
- Combine the flour, cocoa and baking powder and stir into the creamed mixture using a wooden spoon, until well blended. Mix in the chocolate the chopped pecans
- Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto the prepared baking sheet 4 inches apart.
- Mix the water and egg yolk together until well blended. Brush the biscotti log with the egg wash.
- Bake for 25 minutes in the preheated oven, or until biscotti is firm to the touch.
- Remove from the oven and cool for 5 minutes on the baking sheet.
- Using a serrated knife, slice the loaves in a diagonal direction cutting in 1 to 1-1/2 inches wide.
- Return the slices to the baking sheet, placing them on their sides. Bake for 15 minutes, or until dry, turning the biscotti over halfway through.
- Place on a cooling rack and cool completely. Store in an airtight container.
Serving Size:2 biscotti
Amount Per Serving: Calories: 173 Total Fat: 8g Saturated Fat: 4g Cholesterol: 60mg Sodium: 95mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 1g Sugar: 8g Sugar Alcohols: 0g Protein: 4g